Apple Cake Without Butter or Oil: Light and Quick Recipe
Some time ago, I was looking for a different apple cake: soft, beautifully tall, simple… but above all light, without butter or oil. I wanted a genuine dessert, to enjoy without guilt, that could accompany me at breakfast or during afternoon breaks.
When I found this recipe, so easy and promising, I couldn’t resist: I tried it immediately!
And the result? It won me over at the first bite. The cake came out fragrant, very soft, and full of apple flavor, just how I like it.
One of the things I appreciated the most is its moist yet light texture, which remains perfect even in the following days. I cut it into squares, stored it in the fridge… and every time I grab one for a snack, it’s a pure moment of indulgence!
In the morning, I love it with a layer of apricot or fig jam on top, but it’s delicious even on its own, maybe with a cup of tea or coffee.
Moreover, it’s without butter, oil, and lactose if you use plant-based milk — perfect for those seeking a lighter alternative without sacrificing taste.
This cake quickly became one of my favorites: it’s easy, quick, healthy, and delicious. If you’re looking for a sweet recipe but light, without giving up on taste, I truly recommend it from the heart
Try this apple cake without butter and oil and let me know what you think!
If you love apple cakes as much as I do, don’t miss out on these delicious variations!
Each recipe has a different touch: more rustic, creamier, with wholemeal flour, yogurt, or sugar-free. There’s something for every taste!
Discover more:
Just click on the titles to read the complete recipes. Try them all and let me know your favorite in the comments!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 142.40 (Kcal)
- Carbohydrates 29.63 (g) of which sugars 21.50 (g)
- Proteins 3.58 (g)
- Fat 1.70 (g) of which saturated 0.74 (g)of which unsaturated 0.89 (g)
- Fibers 1.29 (g)
- Sodium 27.40 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
INGREDIENTS
- 4 apples (sweet)
- 4 eggs
- 1 cup cup sugar
- 2 teaspoons baking powder
- 1 cup cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Tools
Tools
- Springform Pan
- Mixing Bowl
- Electric Mixer
- Spatula
- Kitchen Scale
- Parchment Paper
- Oven
Steps
How to prepare
Peel the apples and set aside 2 cut into cubes. Slice the other apple thinly for decoration.
In a large bowl, beat the eggs with the sugar using an electric mixer for about 5 minutes until you get a light and fluffy mixture.
Gradually incorporate the sifted flour with the baking powder, mixing at low speed to avoid lumps. Add the flour to the batter.
Add the baking powder and cinnamon. Blend for another 20–30 seconds, just enough time to mix all the ingredients well.
Add the apple cubes to the batter, stirring with a spatula or a wooden spoon.
Pour everything into a 8.66-inch springform pan lined with parchment paper or lightly floured.
Decorate the surface with the apple slices, arranging them in a fan shape or as you prefer.
Bake in a preheated static oven at 350°F for about 40-45 minutes.
Perform the toothpick test: if it comes out dry, the cake is ready!
Thermomix Monsieur Cuisine version
Version Thermomix TM5/TM6
Place the apples in pieces in the bowl:
5 sec / speed 5, then set aside.
Put eggs + sugar in the bowl:
3 min / 37°C / speed 4 → The mixture should be light and fluffy.
Add the flour, the baking powder, the cinnamon, and the lemon zest:
30 sec / speed 4
Add the apple cubes:
10 sec / reverse / speed 2
Version Monsieur Cuisine Smart or Connect
Place the apples in pieces in the bowl:
5 sec / speed 5, then set aside.
Add eggs + sugar:
3 min / 37°C / speed 4 → It should become fluffy.
Add flour, baking powder, cinnamon, and lemon zest:
30 sec / speed 4
Add the apple cubes:
10 sec / speed 2 / reverse
Pour the mixture into the springform pan, decorate with apple slices, and bake at 350°F for 40-45 minutes.
Tips and Variants
Tips and Variants – How I prepare it
This cake is so simple and versatile that I make it often, changing a detail each time. Here are some tips I use in my kitchen:
Vanilla or lemon aroma?
Sometimes, I add a few drops of vanilla extract. The scent during baking is irresistible!
More rustic?
Try it with half wholemeal or spelt flour. It adds a more homely touch and makes the cake perfect for breakfast.
A delicious touch?
If you want to treat yourself, add a handful of raisins, dark chocolate chips or some chopped walnuts to the batter. A real delight!
Apple slices on top:
If you prefer a softer effect on top, brush the slices with a little lemon juice before baking: they will stay light and delicate.
Smart storage:
Once cooled, I cut it into squares and keep them in an airtight container in the fridge. Just heat them for a few seconds or leave them at room temperature to regain all the softness. But in the heat, it’s delicious even cold.
FAQ (Frequently Asked Questions)
How to substitute sugar with glucose syrup in apple cake
Recommended dosage
Glucose syrup has a lower sweetening power compared to table sugar (about 30% less).
If the recipe calls for 220 g of sugar, you can use about 250–270 g of glucose syrup.
Pay attention to the texture
Being a liquid ingredient, glucose syrup makes the dough more moist and compact. To balance:
Slightly reduce the amount of other liquids in the recipe (e.g., milk, juice) by about 30 ml.
If the batter appears too fluid, add 10–15 g of extra flour.
When to add it
Add the glucose syrup along with the eggs during the whipping phase.
To make it easier to use, heat it slightly in a double boiler or in the microwave for a few seconds: it will become more fluid and easier to incorporate.
Practical note
Glucose helps keep the cake soft and moist for longer. It’s ideal if you want to keep it for several days or cut it into squares for breakfast or a snack.
