🍏 You know when you see a post and a lightbulb turns on? This apple and chocolate chip dessert was born exactly like that: I read a tip from a girl suggesting proportions to replace sugar with a natural ingredient… and then I had the idea! I had some apples and thought: why not blend them and use them as a natural sweetener? The result was surprising: a soft, fragrant cake with no added sugar, perfect for breakfast or an afternoon snack.
This recipe is ideal for those looking for a healthy cake with blended apples, no refined sugar, but still indulgent thanks to the chocolate chips. It’s easy to prepare, keeps well and everyone likes it, even children. If you’re looking for a no-sugar apple cake, this is the answer! 😊
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients
- 11 oz apples (+ 2 apples for decoration)
- 3 eggs
- 1 2/3 cups all-purpose flour
- 1/3 cup milk
- 1/4 cup sunflower seed oil
- 2 oz chocolate chips
- lemon zest
- 1 packet baking powder
Tools
- 1 Cutting Board cutting board
- 1 Springform Pan springform pan
- 1 Chopper chopper
Steps
Prepare the apples: peel one apple and blend it with the milk until you get a smooth cream.
Whip the eggs with the lemon zest until frothy.
Fold the blended apples into the whipped eggs and mix gently.
Add the flour and baking powder, sifting them, and combine well.
Incorporate the chocolate chips, distributing them evenly.
Line the pan with parchment paper. Slice the remaining two apples thinly and arrange them on the bottom.
Pour the batter over the sliced apples and level it.
Bake in a conventional oven at 356°F for about 45 minutes. Do the toothpick test.
✨Tips
Choose very ripe apples — the riper they are, the sweeter the cake will be naturally without adding anything. Varieties like Golden or Renette work great because they become soft and fragrant when baked.
Blend apples and milk well — the cream must be smooth, without chunks. This helps the batter stay soft and moist, especially since there’s no sugar to retain moisture.
Whip the eggs thoroughly — this step gives lightness to the cake. The more air you incorporate, the more the cake will rise without becoming heavy.
Sift flour and baking powder — prevents lumps and makes the batter more uniform, essential when working with natural ingredients like blended apple.
Use cold chocolate chips — put them in the freezer for 10 minutes before using: this prevents them from all sinking to the bottom while baking.
Slice the apples thin for the base — while baking they become almost like a cream and create that dramatic “upside-down” effect when you cut the cake.
Check baking during the last 10 minutes — every oven is different. If the top is getting too dark, cover with a sheet of parchment paper.
Let cool completely — a no-sugar cake is moister: as it cools it firms up and becomes easier to slice.
FAQ (Questions and Answers)
Can I substitute the milk?
Yes, you can use plant-based drinks like oat, almond or soy. The texture remains soft and the flavor delicate.
Do blended apples really sweeten the cake?
Yes. Ripe apples contain natural sugars which, once blended, sweeten the batter without the need for added sugar.
Can I use whole wheat flour?
Yes, but the cake will be slightly denser. You can do half all-purpose and half whole wheat for a good balance.
Can I omit the chocolate chips?
Of course. You can replace them with raisins, chopped nuts or leave it plain for an even lighter version.
How do I store the cake?
It stays soft for 2–3 days under a glass dome. You can also freeze slices once baked.
