Soft and Fragrant Butterless Apple Cake is one of the most beloved desserts, soft, light, and with an unmistakable aroma. To me, it’s a special memory: my mom often made it on Sundays, so on Monday mornings, breakfast was already ready, and the house smelled of apples and cinnamon.
It’s a simple recipe, with a few genuine ingredients, ideal for breakfast or a snack for the whole family. Using oil instead of butter makes it lighter but still soft and delicious. If you love fruit cakes, I recommend trying the grandmother’s apple cake and the grandmother’s soft tart, perfect in every season
Let’s prepare it together!
See you soon, Susy
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 293.42 (Kcal)
- Carbohydrates 44.60 (g) of which sugars 21.79 (g)
- Proteins 5.02 (g)
- Fat 11.96 (g) of which saturated 1.76 (g)of which unsaturated 9.68 (g)
- Fibers 5.26 (g)
- Sodium 22.06 (mg)
Indicative values for a portion of 120 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 for the Butterless Apple Cake
- 3 eggs
- 3/4 cup Brown sugar
- 2 1/2 cups Flour
- 1/2 cup Sunflower oil
- 1/2 cup Water
- 3 Golden Apples
- 1 Baking powder
- 2 teaspoons Ground cinnamon
- 2 lemon (juice)
Tools
You will need
- 1 Electric whisk (or stand mixer)
- 1 Baking pan – 9-inch diameter
I used the 9-inch pastiera pan, if you are interested you can buy it
HERE
Preparation of the Butterless Apple Cake
1. Cut the apples into pieces, leaving some slices aside for decoration. Put them in a bowl with water, lemon juice, and cinnamon.
2. In another bowl, beat the eggs with the sugar until you get a light and frothy mixture.
3. Add oil in a thin stream alternating with water, always stirring.
4. Incorporate the sifted flour with the baking powder.
5. Add the apple pieces and mix gently with a spatula.
6. Pour the batter into a 9-inch pan lined with parchment paper, decorate the surface with apple slices and sprinkle with a bit of brown sugar.
7. Bake at 350°F (static mode) for about 50 minutes (check with a toothpick).
8. Let it cool completely, then remove from the pan and dust with powdered sugar.
Storage and Tips
The butterless apple cake keeps at room temperature, under a glass dome, for 2–3 days.
Gluten-free variant: you can replace all-purpose flour with a gluten-free cake mix.
Freshness effect: add grated lemon or orange zest to the batter for an even more intense aroma.
You can replace brown sugar with granulated sugar or add chocolate chips to make it more delicious.
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Questions and Answers
Can I use other types of apples?
Yes, Renette or Fuji varieties are also fine: the important thing is that they are firm and not too mealy.
Can I freeze the butterless apple cake?
Yes, you can freeze it already sliced, wrapped in plastic wrap: it keeps for up to 2 months.
