You must try this lactose-free apple cake, I like it because it’s very easy and quick to prepare. It’s light because I use oil instead of butter and water instead of milk, it’s fluffy, slightly moist, and fragrant. Great for breakfast and snack. To make it even more enticing, you can add almonds, raisins, or chocolate chips, but it’s also delicious plain. A perfect treat for any time of the day.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Lactose-Free Apple Cake Ingredients
- 3 eggs (room temperature)
- 3/4 cup sugar
- 3 1/2 tbsp sunflower oil
- 1/2 cup water (room temperature)
- 1 1/8 cup all-purpose flour
- 1/2 packet baking powder
- 1 1/2 lbs apples
- lemon peel (grated)
- ground cinnamon
Lactose-Free Apple Cake Tools
- Whisk electric
- Cake Pan
- Oven
- Mandoline
Steps for Lactose-Free Apple Cake
For this dessert, I used a springform pan with a diameter of 9.5 in, but you can also use one of 10.2 in: it will be slightly lower. Start by peeling the apples and, with the help of a mandoline, slice them and place them in a large bowl. Moisten them with lemon juice so they don’t darken.
In a bowl, beat the eggs with the sugar using electric whisks. Add the grated lemon peel, sunflower oil, and mix again.
Slowly pour the water while mixing, now add the sifted flour with the baking powder and cinnamon, stir to incorporate the ingredients well.
Dip the apples into the mixture and gently stir with a spatula. Line the cake pan with parchment paper and pour the mixture into it. Level it out and bake at 338°F for about 50 minutes. Always adjust to your oven.
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Once cooked, let it cool and, before serving, lightly dust with powdered sugar.
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