The guilt-free apple and raisin cake is a delight that combines taste and wellness, ideal for those who desire a light dessert without sacrificing pleasure.
Made with type 1 flour, which is less refined than 00 and retains more fiber as it is stone-ground. The result is a cake with a more rustic texture, yet soft and light, providing a longer-lasting feeling of satiety.
To make it even healthier, a light vegetable oil, such as seed oil, is used instead of butter. This substitution reduces saturated fats, making the cake more digestible and suitable for those who are mindful of their fat intake.
Whole cane sugar used instead of white sugar not only provides a richer and less invasive sweetness but also minerals like calcium, potassium, and magnesium, giving the cake a light caramel flavor that pairs perfectly with apples.
The addition of raisins, previously soaked to make them soft and juicy, adds a touch of natural sweetness without excess sugar. Their fruity notes enhance the overall taste of the cake.
Finally, the chopped apples add freshness, turning each bite into a treat for the palate.
This cake is ideal for a healthy breakfast or snack. Thanks to its simple and natural ingredients, it is a tasty yet balanced choice, capable of satisfying the craving for sweetness without guilt.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Apple and Raisin Cake
- 3 eggs
- 2.5 oz whole cane sugar
- 5 tbsp vegetable oil
- 1/2 cup plant-based milk
- 2 1/2 cup type 1 flour
- 1/2 cup raisins
- 1 packet baking powder
- 3 apples
- 1 tsp cinnamon
- 1/2 lemon
Tools
- 1 Bowl
- 1 Mixer
- 1 Baking Pan
- Parchment paper
- 1 Peeler
Steps for Preparing the Apple and Raisin Cake
For a perfect preparation see THE VIDEO RECIPE
Soak the raisins in warm water for about 10 minutes and then drain them well.
Peel the apples with a peeler and cut them into cubes and sprinkle with lemon juice to prevent browning.
In a bowl crack the eggs and add the whole cane sugar.
With an electric mixer whisk until you have a frothy mixture.
Then gradually add, while continuing to whisk, the vegetable oil, plant-based milk (I used oat milk), then the cinnamon and the sifted flour and baking powder, and mix until you obtain a homogeneous mixture.
Fold the apples and raisins into the batter, mixing gently so that they are evenly distributed.
Line a baking pan, I used a square mold by CHEFMADE, non-stick with a unique design, with parchment paper or grease with a little oil and pour the mixture, leveling the surface.
Bake at 356°F for about 35-40 minutes or until golden brown.
Before removing from the oven, always do the toothpick test, as each oven has different baking times.
Once cooked, let it cool completely and sprinkle with powdered sugar, and the delicious and healthy apple and raisin cake is ready to be served and …
Enjoy it all by Barbara!
Tips and Storage
Golden or Fuji apples are ideal for this type of cake because they retain their consistency during baking and add natural sweetness.
If you want a stronger aroma, you can soak the raisins in rum, brandy
Besides cinnamon, you can experiment with other spices like ground ginger.
If you notice the cake is browning too much on the surface but is not yet cooked inside, cover it with aluminum foil halfway through baking and continue to bake until it’s ready.
The cake can be stored at room temperature for 1-2 days. Keep it in an airtight container or wrapped in plastic wrap to prevent it from drying out.
If you want to keep it longer, place the cake in the refrigerator, always covered or in an airtight container. This way, it will last up to 3-4 days. Before serving, let it return to room temperature to regain its softness.
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