This egg-free apple cake, made with lots of apples in just five minutes, was intended to use two slightly wrinkled apples that were pleading from the fruit bowl. It wasn’t initially a recipe meant for publication. But then the photo I showed you on the Facebook page was so well-received and many of you asked for the recipe, so I thought it would be a good idea to put it in writing and turn it into a new recipe. 😊

Starting the year by publishing two anti-waste recipes (you’ve already seen the first recipe of the year?) makes me happy! I’m just sorry I can’t show you the two apples I used. 😀 You know how apples look when their skin is wrinkled and they’re no longer as firm as they should be? Well, that’s how they were. Still nice and white inside, tasty, good flavor, but they didn’t have much longer to live, and I just can’t stand having to throw food away.

Lately, in our household, apples have fallen out of favor in terms of fruit preferences; oranges are the fruit we’re eating most, and these two apples were the last from a large bag I bought and struggled to finish. So, the anti-waste apple cake option was something I couldn’t pass up!

And to be fully anti-waste 🤪 I made it without eggs, following the recipe for egg-free apple muffins (why use eggs if I can avoid them? The cake still turns out delicious! Makes sense, right? 😄). I also used up the last tablespoon (16 grams to be precise) of Sambuca. Yes, I finally finished it! After ages, I finished the Sambuca! But for now, I don’t intend to buy more, given how long it took to finish it. 😀 But don’t worry, I already have a – spoiler! – wonderful substitute aroma, which I’ll tell you about in future recipes. Stay tuned! 😉

Alright, let’s get started, are you ready to read how to make this egg-free apple cake with lots of apples? I am!

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👇 Other apple ideas: 👇

Difficulty: Easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 8 pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

2 cups all-purpose flour
1/3 cup milk kefir
3 1/2 tbsp milk
1/3 cup sugar
3 tbsp corn oil
1 tbsp Sambuca
1 tbsp lemon juice
1 tsp baking powder
2 apples
1 tbsp sugar (for the surface, optional)

Tools

Baking dish glass

Steps

Pour into a bowl in this order: kefir, oil, and sugar. Stir with a spoon until the sugar is dissolved.
Add the flour and baking powder, maybe using a sieve so it sifts and doesn’t clump.
Mix again, adding the Sambuca last.
Pour the mixture into a pan or cake tin lined with parchment paper.
👉 I used the glass dish I usually use for everything except desserts. Maybe because I’m not used to using it for this purpose, or perhaps I should have greased and floured the pan instead of using parchment paper, but I didn’t have the best experience with the base’s baking. At the moment, I tend to think a classic cake tin is better, but we’ll see) (or if you try first, let me know!).
Wash the apples and slice them without peeling (but if you prefer, you can peel them).
Insert the apple slices into the mixture vertically, like this:
And even if it seems like too many… don’t give up and insert them wherever possible! 😃
Sprinkle the top with a tablespoon of sugar (optional).
Bake in the oven at 350°F for 45 minutes.
☝ The baking time is indicative; I imagine with a non-stick cake tin the baking time might be shorter compared to this glass dish, which created condensation under the parchment paper.
Nevertheless, despite everything – because when cooking by feel, some imperfection is part of the process, right? – this egg-free apple cake, with lots of apples, with the scent of Sambuca and somewhat resembling those so-called invisible cakes or all-apple cakes that were popular online for a while… we loved it a lot!
And the two men of the house devoured it in no time! 😀
Enjoy!