Apple cake with one egg and super soft yogurt with variations. With just one apple and one egg, you can prepare a soft, delicious, and incredibly quick dessert!
In just 5 minutes, you’ll have a light and genuine dessert, perfect for breakfast, a snack, or when you want something sweet without spending hours in the kitchen.
It takes exactly 5 minutes to mix with a hand whisk, and with 30 minutes of baking, you have a cake ready to serve.
My apple cake with one egg has all these features, it’s prepared without butter and with very little oil, it’s soft, and really good. I almost forgot, it’s sugar-free, as I used erythritol, but feel free to use granulated sugar.
You don’t have to give up taste even if you follow a healthy diet, right? Furthermore, this apple cake is also beautiful to present, dusted with powdered sugar. Ideal for serving at breakfast, as a snack, or after meals as a dessert, it will be a great success, my word!
Ready to prepare this quick and super easy apple cake with me? Follow me in the kitchen, and let’s see how to make it!
You can replace the sugar and flour; I’ll put the right measurements, then you choose for your personal needs.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 218.07 (Kcal)
- Carbohydrates 33.09 (g) of which sugars 6.53 (g)
- Proteins 4.28 (g)
- Fat 13.60 (g) of which saturated 3.29 (g)of which unsaturated 8.59 (g)
- Fibers 1.33 (g)
- Sodium 118.05 (mg)
Indicative values for a portion of 90 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
Apple Cake with One Egg and Super Soft Yogurt with Variations
- 1 egg (large at room temperature)
- 2/3 cup g erythritol (if using sugar 70)
- 1 packet vanillin
- 5 tbsp ml vegetable oil
- 1 1/4 cup g all-purpose flour (or type 2 flour)
- 1/2 cup yogurt (if using type 2 flour, increase yogurt to 150)
- 1 pinch salt
- 2 tsp g baking powder
- to taste sliced almonds
- to taste lemon (grated zest)
- powdered sugar (or regular)
- apple (1 large)
- 1 tbsp erythritol (or sugar)
- 1 knob butter
- tablespoons apricot jam (1)
Tools
- Mold
- Pan
- Kitchen Scales
- Bowl
- Hand Whisk
Steps
Apple Cake with One Egg and Super Soft Yogurt with Variations
Peel the apple, remove the core, and cut it first into slices and then into cubes.
Put the apple cubes in a large bowl with the sugar and mix.
Place a large pan on the heat, let it warm up, then cook the apples for a few minutes on high heat with a knob of butter.Just a few minutes, add 1 tablespoon of apricot jam, stir, and turn off.
In the meantime, preheat the oven.
Let’s make the cake.
In a bowl, beat the egg well with the sugar using a hand whisk. Add the sunflower oil.
Combine the yogurt, sifted flour with baking powder, vanillin packet, grated lemon zest, and a pinch of salt.
Oil and floura 22 or 24 cm baking pan (cake tin). This step is crucial to ensure the cake doesn’t stick once baked.Pourthe previously prepared batter into the pan. Spread it evenly with a spatula so the cake bakes uniformly.
Placethe slices of apple you previously cooked in the center.
(Pre-cooking them will make them softer and sweeter, and prevent them from sinking completely into the batter.)Decoratethe edges of the cake with sliced almonds. This will give a crunchy touch and a more professional look to the cake.
Bake in a static oven at 350°F (175°C fan) for about 25/30 minutes.
When the center of the cake is cooked, you can remove it from the oven.
Let the cake cool before removing it from the pan. Place it on a serving dish, dust with powdered sugar, and serve!
Tips
As always, I recommend sticking to the temperatures and instructions of your home oven for baking the cake.
If you use type 2 flour, increase the yogurt by 30 grams.
While if you use granulated sugar, decrease it by 10 grams.
Store the apple cake at room temperature, preferably under a glass dome, for 2-3 days at most.
You can freeze the cake once baked.
If you liked this recipe, click on many stars, thank you so much.
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