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Eggless Apple Maple Spice Cake slice over a parchment paper with red apples in the background

Eggless Apple Spice Cake

Perfect for breakfast or as a dessert, this Eggless Apple Spice Cake is so easy to make! It's moist, tender, and absolutely delicious. You won't even notice there aren't any eggs in this.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 306kcal


  • 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)


  • 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 therepared 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 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.


Flour: I used white whole wheat flour in this recipe because I wanted a dense cake, but you can use half whole-wheat flour + half all-purpose flour or simply use just all-purpose flour. 
Store: 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. 
Freeze: Let the cake cool completely. Then wrap it up in aluminum foil, then with plastic wrap. Place inside a large freezer Ziploc bag and freeze for up to 3 months.
Bundt Cake: Try my Eggless Apple Cider Donut Cake.
Quick Tips:
  • If you do not have apple pie spice, you can make your own by mixing together ½ teaspoon nutmeg, ½ teaspoon allspice, and 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 is ready 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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 306kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 390mg | Potassium: 427mg | Fiber: 3g | Sugar: 28g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 1mg