The Lactose-Free Apple Cake is a truly wholesome and delicious dessert! It’s butter-free and milk-free, making it suitable even for those who are intolerant. The apple cake is one of the simplest and healthiest desserts out there! It can be served for breakfast or as a snack. It’s quick to prepare and stays soft for days. Just keep it under a cake dome! You can even slice it and store it in the freezer. This way, you’ll have breakfast ready for the week while avoiding unnecessary waste. Don’t like apples?! No problem! This cake can be made with any fruit you like, depending on the season. The lactose-free apple cake is perfect even for those on a diet. Starting the day with a cup of milk (coffee or tea) and a slice of apple cake is certainly a great choice 😉 So, turn on the oven and follow me as we prepare this amazing apple cake together!
Other delicious apple recipes I recommend trying!
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: about 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.5 oz all-purpose flour
- 2 eggs (medium whole)
- 6 oz sugar (white or brown)
- 3 oz vegetable oil
- 3 oz water (or milk or vegetable drink of your choice)
- 2 apples
- 2 lemons
- 1 packet baking powder (16 grams)
- Half teaspoon cinnamon powder
- 1 teaspoon sugar
Tools
- Bowls
- Small Bowls
- Mixer
- Spatula
- Grater
- Baking Pan
Steps
First, wash and peel the apples. Cut them into cubes (or thin slices if you prefer).
Put them in a bowl, add the juice of half a lemon, and cover with cold water.
In a small bowl, pour the sugar and add the grated zest of a lemon.
Rub the two ingredients together to release all the lemon aromas and flavor the sugar.
This trick will make the apple cake even more fragrant and tasty!
At this point, break two medium eggs into a bowl and beat them for a few moments with a hand whisk.
Then incorporate the flavored sugar and whip vigorously with a hand whisk for at least 5-10 minutes.
To speed up the process, I recommend using the electric mixer.😉
Then pour in the vegetable oil and mix. Then the water (or milk or vegetable drink of your choice) and blend.
Another good grating of lemon zest, and finally sift the flour and baking powder inside.
Mix with a hand whisk (or electric mixer) until you get a smooth and homogeneous mixture.
Drain the apples well from the water and pat them dry with a paper towel.
Incorporate less than half of the chopped apples into the mixture and mix with a spatula.
Pour everything into a pan lined with parchment paper or greased and floured.
I used a rectangular pan (25 cm) but a round one (24 cm) works just as well.
Spread the remaining apples on top. In a small bowl, mix a teaspoon of sugar and half a teaspoon of cinnamon.
Dust the surface with this mix and then off to the oven!
Preheated static oven at 340 degrees Fahrenheit for about 50 minutes. Or fan oven for about 45 minutes.
Please remember to do the toothpick test before removing because baking times vary from oven to oven.
Once ready, let it cool slightly, then remove from the pan and let it cool on a cooling rack.
This step will allow the cake to release all the retained moisture.
When it’s finally cold, you can slice it, dust with powdered sugar if you like, and finally enjoy it!
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The apple cake without butter and milk stays soft for days. It can be kept at room temperature as long as it’s not too hot and covered with a cake dome. Alternatively, to prevent unnecessary waste, we can slice it, place it in a container separating them with parchment paper, close with a lid, and store in the freezer. This way, we can enjoy it without fearing it will lose its softness and taste. Just take it out half an hour earlier and let it defrost at room temperature. It will seem like eating a freshly baked cake!
FAQ
Can I substitute white sugar with brown sugar?
Of course, you can substitute granulated sugar with brown sugar in the same amount, and if you prefer, you can also reduce the amount to 5.3 oz 😉
Can I use whole wheat flour instead of all-purpose flour?
Yes, but you might need to add a bit of water as whole wheat flour absorbs liquids differently than regular flour. So, if the mixture seems too thick, add little water (or milk or vegetable drink) and adjust by sight until you get a soft consistency.
How can I substitute lemon zest?
With grated orange or lime zest. Or if you prefer, you can flavor the cake only with ground cinnamon.
Can I add chocolate chips or nuts to the mixture?
Sure! To make it even more delicious, you can add 2.1 oz of chocolate chips to the mixture before pouring it into the pan or directly on top. The same applies if you want to use nuts. Almonds, walnuts, hazelnuts, pistachios, or pine nuts are perfect and can be coarsely chopped with a knife.
Why doesn’t the apple cake bake well in the center?
Baking an apple cake can take more time than a classic cake without fruit. That’s why it’s better to bake it at a not too high temperature, which would darken the surface quickly and not bake the inside well. It’s preferable to bake it at 340°F, if possible in a static mode, and for half the estimated time, cover the surface with parchment paper. This way, we will avoid it becoming too dark on the surface before it’s fully baked. Every oven has its unique baking time, so once the time indicated by the recipe has passed, check with a toothpick going all the way to the bottom. If the toothpick is dry, then the cake is ready; otherwise, continue for another 5-10 minutes.
On which oven rack is it best to place the apple cake?
I recommend baking the apple cake on the middle rack for more even cooking. Additionally, another tip for even cooking is to choose pans that are not too tall and narrow. It’s true that a very tall cake is more scenic, but the baking is more complex, especially when we talk about fruit cakes. If you’re not familiar with your oven, you risk pulling out a cake that’s raw inside. That’s why I recommend a larger size in these cases to better distribute the fruit over the entire surface and ensure more controlled baking.
