Apple pear cake no eggs

Apple cake – gluten free

When it comes to apple cakes my mind goes back to my childhood when my mom used to prepare an amazing apple cake: soft, high and beautifully golden. As I love to try new options and recipes, I decided that I wanted to have the same fluffy and soft cake that my mom prepared, but…gluten free. With few modifications here and there I’m happy to share with you my gluten free apple cake. The kids loved it and I really hope you are going to love it too!!

This is all you will need for a regular size (6/8 portions) cake:

Are you ready? Let’s start together:

– Take one apple (I chose Fuji ones) and peel it. Slice the apple in very thin slices.

– Place the apple slices in a bowl and squeeze the lemon juice on top. Toss with your hands the apple slices so that the lemon juice will cover evenly all the slices. Set it apart.

– In a kitchen mixer add the butter cut in small cubes (the butter should be soft, room temperature) and the sugar. Let the mixer work for 2 minutes at low speed in order to create a nice cream.

– While the mixer is working divide the egg yolks from the whites.

– Place the eggs white in a medium size bowl, add a pinch of salt and with an electric whisk beat the eggs white untill stiff and dry. Like this:

– Go back to the mixer. The butter + sugar should be nice and creamy. Add the egg yolks, the yogurt and the vanilla extract. Let it work for 1 minute.

– Add the baking powder to the rice flour and slowly add the dry mix in the mixer, one teaspoon at the time.

– You will obtain a thick and smooth dough

– Slowly add the stiff egg whites to the mix with a spatula or a spoon, not with the mixer or you will lose the fluffy effect. The thick dough will transform into a fluffy cream.

– Add the apple slices and gently mix.

– Transfer the mix in a springform cake pan. If the pan is in silicon you do not need to grease it. If it is a standard metal/aluminum pan you might want to grease it with some baking spray or butter.

– Final decoration: slice the remaining apple in thin slices, leave the peel (it’s more beautiful!!) and decorate the surface of the cake with the apple slices.

– Bake the apple cake in the pre-heated oven at 400 F. for 45 minutes. Let it cool down for 5 minutes and enjoy.

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Eggless apple cake recipe | How to make eggless apple cake

By swasthi , on November 9, 2019 , 52 Comments , Jump to Recipe

Eggless apple cake recipe – Soft, moist & delicious apple cake made without eggs. This apple cake is super simple to make & can be baked in a oven, cooker or even in a pot. It has a delicate aroma of apple & cinnamon with a light texture.

I have used organic all purpose flour but it can be baked with half wheat flour and half all purpose flour. If you like the intense nutty flavor of whole wheat in cakes then you can make it using only whole wheat flour.

Whole wheat flour usually makes the eggless cakes dense so I have not used it here.

If you do not have a oven, then you can bake this following this post on Cooker cake recipe. If you are a beginner do watch the video.

I have made this eggless apple cake with butter as it enhances the flavor of cake. However the recipe works with oil as well.

Preparation for eggless apple cake

1. Wash the apples. I used 2 medium sized apples. Do not use very sour apples as it makes the cake sour.

2. Peel and cube them. Add them to a blender.

3. Make a smooth puree.

4. Pour milk to a mixing bowl. Do not use chilled milk. Add sugar.

5. Measure and use only half cup of the apple puree. I was left with just another 2 to 3 tbsp of the puree which I stirred in my black tea and strained.

6. Melt butter and use only 1/3 cup.

7. Pour ¾ tbsp vinegar or lemon juice to activate the soda. I used apple cider vinegar. I am not sure if you can skip this. I also added 1 tsp vanilla extract which you can skip as the cinnamon powder we are using is good enough to flavor the cake.

8. Give all these a good mix. It is just fine even if the sugar doesn’t dissolve.

How to make eggless apple cake

9. Place a sieve over the mixing bowl. Add flour, cinnamon, baking powder, baking soda and a pinch of salt if desired. Please be sure that you measure baking powder & soda correctly without interchanging one for the other.

10. Give a good stir.

11. Sieve and begin to incorporate the dry ingredients with the wet.

12. Do not over mix. Just mix until both are well combined.

13. Pour to the cake pan. Tap the pan to the counter 2 to 3 times.

14. Bake at 170 C for 26 to 30 mins. A cake tester inserted comes out clean or with slight crumbs. Leave the cake pan on the wired rack for 5 to 7 mins.

15. Then invert it and cool completely.

Slice eggless apple cake only after it has cooled completely. I sprinkled some powdered sugar.

Easy eggless cake recipe

Eggless apple cake recipe | How to make apple cake without eggs

For best results follow the step-by-step photos above the recipe card

Ingredients (US cup = 240ml )

• ▢ 1 cup all-purpose flour (or wheat flour)
• ▢ 2 medium apples – ½ cup apple puree
• ▢ ½ cup sugar organic
• ▢ ¼ tsp baking soda
• ▢ 1 tsp baking powder
• ▢ ⅛ tsp cinnamon powder
• ▢ ⅓ cup butter melted
• ▢ ½ cup milk or water (do not use cold milk, 1 to 2 tbsps more for wheat flour)
• ▢ ¾ tbsp vinegar

Instructions

Preparation

Baking eggless apple cake

Notes

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

About swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

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What is the substitute of baking powder?

Can I use Normal sugar ? Is the same quantity?
Thank you

Yes you can use

Hello Swasthi, the cake turned out very soft, moist and delicious. I substituted oil for butter. Thank you for such an easy and tasty recipe.

Hello Dhanya
Glad to know! Thanks for leaving a comment

Hi Swasti
I really love your recipes and have successfully tried many. You have several recipes for eggless cakes which use vinegar/lime/curds. I don’t keep any of these ingredients in my house as they don’t agree with me. Could you pls suggest if I could use eggs instead & how many and if any other proportions would change.
Once again thank u for ur lovely delicious recipes which never fail.

Hi Sue,
You are welcome! Thank you so much!
For this recipe, you can substitute milk with 2 eggs. Reduce vinegar to half tablespoon. If you don’t have it you can skip. But it makes the cake light. Follow the same steps. Adjust the baking time slightly. Hope this helps.

You mention if you have excess mixture to make 2 cup cakes. Do these cook for the same time as I was thinking of just making cup cakes.

Hi Jo,
they should take around 23 mins. But not sure as I have not noted down though I baked them a few times

Made this yesterday for my family it’s absolutely delicious. The cake is moist and fluffy. Would recommend to try this recipe

Hi Vishnu
Glad to know. Thank you

Hi Swasthi… thaaaank youuuu
The recipe worked beautifully for me. I took a little extra apple puree…this extra I kept a little chunky…and it settled as a layer at the bottom.
My oven baked it well at 150 degrees for 45 mins….otherwise my Morphy Richards otg burns cakes on the top and leaves them raw inside.
My cake experience can be viewed on my insta @shubhra_misra
I have tagged you .
Simple easy successful recipe…thanks again.

Welcome Shubhra
Thank you!

I am regular visitor of your receipes and have been doing amazing with cooking…Thx to your well described blogs.

I need to double the size of cake, can you confirm, if I can double the ingredients ?

Hi SD
Glad to know! Yes you can double. Use two 6 inch pans or one 9X2 or 10X2 inch pan. Baking time does not change.

Thanks for your prompt response

Made this recipe for my family and it was absolutely delicious! It was very soft and fluffy, would definitely recommend this.

Also, I added chopped apples to the cake batter for an added apple flavour. 🙂

Thanks for this!

Hi,
Just tried your apple cake recipe. Added brown sugar instead of white sugar and used eggs, very amazing sponge like texture cake, flawless recipe. Was a instant hit with kids. Appreciate all your efforts.

Glad to know Priya
Thank you!
🙂

Hi Swasthi

Another awesome cake recipe. Have tried your chocolate, banana and this cake recipes. Your step by step instructions make it super easy for me to make the cake. Just one question. Can we make pineapple cake using this recipe? I mean by adding pineapple puree instead of apple?

Or maybe I can follow the banana cake recipe for pineapple cake?

Glad to know Seema
I haven’t tried this one with pineapple puree. Not sure how it will turn out.

Hi Swasthi, I just made this cake and it tasted delicious. For health reasons I used half atta half maida, replaced half of the oil with yogurt, reduced sugar significantly to only 30ml. However it took 45mins to cook ,,using 6″x2″ tin. Thanks for yr wonderful recipe

Hi Karen
You are welcome! Glad to know it came out good. I guess due to yogurt it took longer to bake. Thank you!

I tried this today since my baby has been asking for Apple Cake. And it turned out fabulous! Thank you Swasthi for such a lovely recipe thats super easy to make and so yummy.

Hi Mridhu
You are welcome! Glad to know it turned out good. Thank you

How does one bake in the microwave or in cooker? Please explain in detail. Thanks

Hi,
You can check this post on cooker cake

Hi
Do we have to use apple cider vinegar?

Hi Nancy
Yes I use apple cider vinegar

Tried this at home for my 2 year old daughter and she loved it. She has a similar cake in school. Followed the recipe as is. Added vanilla essence, skipped the cinnamon powder. Took 3/4th atta and 1/4th Maida

Hello Sneha
Glad your kid loved the cake. thank you

Hi Swasthi ,tnq fr de recipe;wd like to make it but can i use lemon juice instead of vinegar?tnx again!

Hi Sandhya,
Lemon juice works but vinegar makes the cake lighter.

Thanks for the recipe.Cake was yummy and soft.

3/4 tbsp of vinegar is what it says in the ingredients and that’s how much I used. And after I put the cake in the oven I decided to look through the picture step by step instructions. There it says 1 tsp 🙁 hope the cake turns out ok…

Hi Tamara,
1 tsp vinegar is enough to activate 1/4 tsp baking soda. 3/4 tbsp is about 1.5 tsps vinegar. It will not affect the cake in any way. I will update the post. Hope you enjoy the cake!

Yes, it was a deep six-inch tin with a removable base. I think the quantities were fairly accurate, although with grated apple it’s hard to be certain.

I tried again last night after first cooking the apples into a puree in a saucepan, but I had to add water to keep them from sticking to the bottom and I think that introduced quite a bit of extra moisture — the batter seemed much runnier than before and I added an extra tablespoon of flour before cooking. This time I baked the cake for 45 minutes, tested it cautiously and it was still pretty liquid. After 55 minutes it was done. One thing I did notice was that this version domed up a lot in the middle during cooking, which I think means that it cooked around the outside long before the middle was set.

The recipe probably does really require a blender to make the puree, I think 🙁

Hi,
Yes this recipe works best with pureed raw apples. I have another recipe of carrot cake which uses grated carrots. I am just thinking that recipe may work well with grated raw apples. You can check the link here – Eggless carrot cake. Thank you!

I cooked the cake for half an hour in a pre-heated oven and tested it with a skewer that came out absolutely clean, but when it had cooled I discovered the centre was still semi-liquid 🙁
I see someone else had the same problem, so there may be an issue with undercooked mixture simply not sticking to the tester – I know the batter peeled away from the sides of the mixing bowl in a surprising manner when I was tipping it in. Or possibly it was because I used grated apple instead of puree… the recipe says “needs no blender or mixer”, but then it tells you to use a food mixer to create a puree out of the chopped apple. I didn’t have one, so I grated it!

On the other hand, I ate the undercooked cake as pudding and it was absolutely delicious; I shall definitely have to try the recipe again, leaving it in the oven for longer this time.

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