This Eggless Apple Cake is so easy to make! It’s moist, tender, and absolutely delicious. Perfect for breakfast or as a dessert. Its taste will delight family and friends.
EGGLESS APPLE CAKE RECIPE
Let’s talk about apple recipes today! But not just any recipe…Eggless Apple Cake recipe!!
I REALLY like the yummy Fall desserts! Pumpkin is definitely my first love when it comes to Fall flavors, but apples are very close behind!
Whenever we go apple picking, I love looking for fun and delicious ways to use up all the apples. Inspired by a recipe, I saw in a BHG magazine. This apple spice cake is always on rotation when we have an abundance of apples. Not only does it look super spectacular with all the streusel lining the top of the cake, but it tastes incredible as well!
This Eggless Apple Spice Cake is really something to be marveled at!
It’s sooo delicious that you’ll want it all year round.
INGREDIENTS YOU’LL NEED
Amounts are included in the printable recipe below (scroll down). You’ll need:
- White whole wheat flour: I used white whole wheat flour in this recipe but you can use half whole-wheat flour + half of all-purpose flour.
- Baking powder
- Baking soda
- Apple pie spice: apple pie spice is made out of cinnamon, nutmeg, and allspice.
- Kosher salt
- Brown sugar
- Maple syrup
- Butter: melted
- Applesauce
- Buttermilk: did you know you could make your own buttermilk? Click here to get the recipe!
- Pure vanilla extract
- Apples: I used Fuji apples
- Spice Streusel: this is optional but to make it, you’ll need all-purpose flour, brown sugar, apple pie spice, salt, butter, and vanilla extract.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – PREPARE THE EQUIPMENT
Preheat oven to 350°F. Grease and flour a 9-inch Non-stick springform pan.
2 – COMBINE THE INGREDIENTS
In a large bowl, combine flour, baking powder, baking soda, apple pie spice, and salt.
In another bowl combine, brown sugar, maple syrup, butter, applesauce, buttermilk, and vanilla.
Stir in flour mixture just until combined. Fold in chopped apples.
Bring back your passion for baking, even if you cannot use eggs!
3 – BAKE THE APPLE CAKE
Spread batter in prepared baking pan.
4 – MAKE THE STREUSEL
Prepare the streusel, if using: in a medium bowl, combine flour, brown sugar, apple pie spice, and salt. Drizzle melted butter and vanilla. Toss with a fork to combine. Sprinkle the top of the cake with the streusel.
5 – BAKE THE EGG-FREE APPLE CAKE
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes. Remove from pan.
FREQUENTLY ASKED QUESTIONS
My favorite apples for baking are Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, and Granny Smith apples. You want to use u0022bakingu0022 apples that are firm enough to hold up while they bake.
Feel free to skip the streusel! I find it adds a lot of delicious texture to the apple cake, but skip it if you’re not a fan. You can even add diced apples on top before baking in place of the streusel if you wish.
Grease or line a muffin tin and preheat the oven to 350F. Make the cake batter as directly and transfer it to the muffin tin. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
QUICK RECIPE TIPS
- If you do not have apple pie spice, you can make your own by mixing together ½ tsp nutmeg, ½ tsp all spice, 1 tsp ground cinnamon.
- Do not overmix the batter or you’ll end up with a dense cake.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with a dense coffee cake.
STORING
Can’t eat a whole apple cake in one sitting? Here’s how to store the extra.
LEFTOVERS
As this cake is moist, store it in a dry place at cool room temperature. If the weather is very hot or humid, you can store the cake in the refrigerator for up to 5 days. Wrap it well, so it doesn’t absorb other odors.
FREEZER
Here’s how to freeze your homemade apple spice cake without eggs:
- Let the cake cool completely.
- Wrap it up in aluminum foil, then with plastic wrap.
- Place inside a large freezer Ziploc bag and freeze for up to 3 months.
Thaw the eggless apple cake overnight in the refrigerator and bring it to room temperature before slicing and serving when ready to enjoy.
LOOKING FOR MORE EGGLESS APPLE RECIPES?
- Easy Apple Butter
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Eggless Apple Spice Cake
Equipment
Ingredients
- 2 cups (280 g) white whole wheat flour (see notes)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 ½ teaspoon apple pie spice
- ½ teaspoon kosher salt
- 2/3 cup (134 g) packed brown sugar
- ½ cup (120 ml) maple syrup
- ½ cup (115 g) unsalted butter, melted (1 stick)
- ¼ cup unsweetened applesauce
- ¼ cup (60 ml) buttermilk
- 2 teaspoon (10 ml) pure vanilla extract
- 3 cups (about 350 g) peeled & chopped apples (I used Fuji apples)
Spice Streusel (optional)
- ½ cup (70 g) all-purpose flour
- ¼ cup (50 g) brown sugar
- ½ teaspoon apple pie spice
- 1 pinch salt
- 3 tablespoons (42 g) unsalted butter, melted
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350º F (180º C). Line a 9-inch springform pan pans with parchment paper. Lightly grease with baking spray with flour.
- In a large bowl combine flour, baking powder, baking soda, apple pie spice, and salt.
- In another bowl combine, brown sugar, maple syrup, butter, applesauce, buttermilk, and vanilla.
- Add the flour mixture into the wet ingredients; mix just until combined. Fold in chopped apples.
- Spread batter in prepared baking pan.
Prepare the Streusel (optional):
- In a medium bowl combine flour, brown sugar, apple pie spice, and salt. Drizzle melted butter and vanilla. Toss with a fork to combine. Sprinkle the top of the cake with the streusel.
Bake:
- Bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on wire racks for 15 minutes before removing it from the pan. Allow the cake to cool completely.
- If you do not have apple pie spice, you can make your own by mixing together ½ teaspoon nutmeg, ½ teaspoon allspice, 1 teaspoon ground cinnamon.
- Do not overmix the batter, or you’ll end up with a dense cake.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with a dense coffee cake.
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Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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Originally posted in October 2017, photos replaced on September 2021, and post content edited to add more helpful information, no change to the recipe.
Can this be made without the apples to be just a “Spice Cake”?
Hello Alyssa! Possibly, but I never tested this recipe without the apples so I can’t say for sure, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
Hi Oriana,
I love this recipe, the flavour is amazing and it’s so easy! I’m just wondering though, when I made this cake, the inside wasn’t quite cooked and I had already cooked it for an additional 15 minutes and the skewer came out clean but when I cut into it I found that the inside was still quite unbaked. Would you recommend just baking it longer next time? Would a fan forced setting be better on the oven rather than bake? Or would a Bundt pan work for this recipe do you think? If you’re able to help me master this recipe, that would be much appreciated as the cooked parts of this cake are so delicious!!
Thanks so much for your eggless recipes!! 🙂
Sorry I should clarify my enquiry above – by inside, I meant the centre of the cake. Also I should mention that I used all plain flour (all purpose) as I didn’t have any whole wheat so not sure if that changes the outcome at all?
Thanks again!
Hello Amy! It’s impossible to say exactly because there are so many things that can make that happen. Every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time. I would recommend using an oven thermometer to make sure it’s working properly. Check for doneness before taking the cake out of the love, the cake is done when a toothpick inserted in the center comes out clean. I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened. xo
Yum!