Vegan Apple Cake Without Butter and Eggs
If you are looking for the ultimate apple cake, the one that gives you a comforting hug with every bite but doesn’t make you feel guilty, you’re in the right place.
Today I present a magical recipe: the Apple Cake Without Butter and Without Eggs! Yes, you read that right — a vegan delight that will amaze you with its exceptional softness and its moist apple center.
Often “free-from” recipes are perceived as dry or rubbery, but I assure you this one is the exception that proves the rule.
The key to its tenderness lies in the perfect balance between neutral seed oil, which brings lightness, and the generous amount of apple pieces in the batter, which ensure incredible moisture.
It’s a cake you can prepare simply using a fork, without the need for electric whisks or complicated steps.
This cake is perfect for everyone: those who are lactose- or egg-intolerant, those following a vegan diet, or simply for anyone, like me, who loves to start the day with a light yet authentically rustic sweet.
Cinnamon, of course, cannot be missing: its aroma will fill your home, creating that mountain patisserie atmosphere we all love.
Prepare your cup of tea and dive into this very easy and very quick recipe.
The result is a soft, golden cake ready to become your favorite breakfast.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: springform pan diameter 9.5 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients VEGAN APPLE CAKE
- 2 1/2 cups all-purpose flour (farina 00)
- 3/4 cup + 2 tbsp granulated sugar
- 1 1/4 cups water (about 300 ml)
- 1/2 cup sunflower seed oil
- 1 packet baking powder for cakes
- 1 teaspoon ground cinnamon
- 2 apples (diced)
- 1 apple (sliced)
- powdered sugar
Tools
- Kitchen scale
- 2 Bowls
- Sieve
- Springform pan
Procedure VEGAN APPLE CAKE
In a large bowl, whisk together the all-purpose flour (sifted), granulated sugar, baking powder, and ground cinnamon. This is your base—mix until well combined.
Add room-temperature water and stir with a fork (yes, a fork is enough!) until you get a thick, homogeneous batter. At this point, incorporate the seed oil, stirring again with the fork until fully combined.
Peel and cut into small pieces the 2 apples intended for the batter and add them immediately. Stir well with a spoon to distribute them evenly: they are what will make the cake incredibly moist!
Transfer the batter into a springform pan (9.5 in diameter) lined on the bottom with parchment paper and lightly greased on the sides. Peel and thinly slice the third apple and arrange the slices in a decorative spiral on top of the batter.
Sprinkle the surface with a little more granulated sugar (this will help form a nice caramelized crust) and bake in a convection oven at 338°F for 50–55 minutes (if using a conventional oven, set to 356°F). Always perform the toothpick test. Once out of the oven, let it cool slightly before removing from the pan and serving.
Notes on Ingredients and Substitutions
Flour: To make it more rustic and fiber-rich, replace about 3/4 cup (≈100 g) of all-purpose flour with whole wheat flour or spelt flour.
Seed Oil: Sunflower oil is the most neutral. You can also use corn oil or, for a more exotic flavor and an even moister cake, coconut oil (melted but not hot).
Sugar: For a lower glycemic version, replace the 3/4 cup + 2 tbsp (≈180 g) of granulated sugar with about 2/3 cup (≈120 g) erythritol or with 2/3 cup (≈150 ml) maple syrup (if using maple syrup, reduce the water to about 1 cup / 250 ml).
Water: You can replace the water with 1 1/4 cups (≈300 ml) of plant-based milk (soy, rice, or almond) to add a touch of flavor and extra creaminess.
Storage
Thanks to the oil and apples, this cake stays very moist. Store it under a glass dome or in an airtight container at room temperature for 3–4 days. Refrigeration is not necessary.
“Free-From” Alternatives and Variations
This base is a fantastic wildcard. Here are some ways to vary it:
1 – Apple & Chocolate Cake (Vegan): Add about 1.8 oz (≈50 g, roughly 1/4 cup) of dark chocolate chips (check they are vegan) to the batter along with the apples.
2 – Hazelnut Apple Cake: Replace about 1/2 cup (≈50 g) of all-purpose flour with hazelnut flour for a warmer, rustic flavor.
3 – Apple & Raisin Cake: Add about 1/2 cup (≈80 g) of raisins soaked in hot water or rum for 10 minutes, well drained and lightly floured, together with the apple pieces.
Pairings and Serving Suggestions
This cake is the queen of breakfast or afternoon snack. Its lightness makes it perfect to start the day on the right foot.
Perfect Pairings:
Hot Tea: Ideal with a spiced black tea (like Chai or Earl Grey), which pairs perfectly with cinnamon.
Vegan Cream: For a more structured dessert, serve a slice with vegan pastry cream (made with plant-based milk and cornstarch) or a scoop of vegan vanilla ice cream.
Topping: Add a drizzle of maple syrup just before serving for extra shine and sweetness.
Origins and History
The apple cake is an archetype of home baking that spans cultures and centuries. Its origins are often traced back to early European “tarts” made with fruit and cereals. The version we know today, with a soft batter, evolved over time, but the magic remains the same: the simple and perfect union between flour and the humblest, most beloved fruit. The butter- and egg-free variant is a modern reconstruction born from nutritional needs and new dietary trends, proving that tradition can evolve while remaining delicious and accessible to all.
The Secret to Softness (Even Without Eggs!)
If you notice the batter seems too dense after adding the water, don’t worry — this is normal in a no-butter recipe. The real trick to avoid a “chewy” result is:
Don’t overmix: Work the batter only as much as needed to combine the ingredients.
The Oven Test: If after 45 minutes the cake is still pale, increase the temperature to 365°F (or 374°F in a conventional oven) for the last 5–10 minutes to get a beautiful golden top.
Never open the oven early: resist the temptation!
FAQ (Questions and Answers)
1. Can I use a bundt pan instead of a springform pan?
Answer: Certainly! You can use a bundt pan of 8.5–9.5 in diameter. Baking times may be slightly shorter (about 45–50 minutes), so perform the toothpick test carefully.
2. Can the apples be diced instead of sliced for decoration?
Answer: Yes, thin slices arranged in a spiral are more decorative, but you can absolutely use diced apples for the topping as well. Distribute them evenly on the surface and sprinkle with sugar to achieve good caramelization.
3. Can I replace the water with apple juice?
Answer: Great idea to intensify the flavor! Unsweetened apple juice can replace the water in the same quantity (about 1 1/4 cups / 300 ml). It will make the cake a bit sweeter and enhance the apple aroma.
