EASY & HEALTHY APPLE CAKE RECIPE
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This wholesome apple cake is delicious, moist, and packed with yogurt and fresh crunchy apples.
It’s a real cake, hearty, fruity, not overly sweet, and it doesn’t contain refined ingredients.
Briefly, an apple cake that TASTES LIKE APPLES, not sugar!
And when I say it’s loaded with yogurt and apples, I do mean that: 4 large apples + 1 cup of yogurt.
Freshly baked apple cakes from scratch are a must, I grew up with them: so nourishing, moist, and come together quickly (apart from the slicing : ). Plus – let me state the obvious – they taste a million times better than a box cake mix and sugar-packed cakes.
Equipment? A couple of bowls and a spoon. Ready?
What ingredients you need
- Apples
- All-purpose flour or spelt flour
- Plain yogurt
- Eggs
- Cane sugar
- Vegetable oil
- Lemon
- Cinnamon
- Baking powder + salt
How to make it
Step 1:
- Peel, core, and cut the apples into 1/2 or 1/4 inch slices
- Mix with lemon juice and cinnamon
Step 2:
- make the batter in one bowl (see full recipe at the bottom of the page)
- Scrape the batter into the cake pan
- Arrange the apple slices in concentric circles
- Dust with cinnamon and bake for 35-40 minutes
- Optional: lightly glaze the cake with warm apricot or lemon jam
Brushing this cake with warm apricot or lemon jam adds shine and a golden color.
RECIPE NOTES & TIPS
Not only is this apple cake good, moist, and fruity, but it’s also a budget-friendly treat: approx $ 5.50 for about 8-10 servings of goodness.
Plus, it’s all about healthy and wholesome ingredients:
- Apples are extremely rich in vitamins, fiber, and antioxidants. Plus, eating apples offers great health benefits and lower risk of several chronic diseases.
- Yogurt is highly nutritious, low in calories, and rich in calcium, great for your bones, teeth, hair, skin, nails. Plain yogurt (no added sugar/flavor/fake fruit) is ideal.
- To make this apple cake as wholesome as possible, I love using unrefined cane sugar, and nutritious whole grain such as spelt flour. Light spelt flour tastes delicious, it has a nutty flavor, and doesn’t weigh down baking goods.
JAM GLAZE
It’s totally optional, but I love that shiny warm color.
BATTER
First things first, do not overmix the batter and mix only until the ingredients are combined, seeing little specks of flour is ok. This is a general rule, since working flour too much can produce gluten, which creates dense cakes.
Plus, the ingredients should be at room temperature and not cold, when possible. When eggs and yogurt are at room temperature, the wet ingredients are better emulsified, the sugar is dissolved into them and the batter does not curdle. The result is a light textured cake.
HOW LONG DOES THIS APPLE CAKE KEEP?
It keeps well and moist for up 4 days at room temperature, stored in an airtight container. It’s also freezable: wrap the cake, or slices of cake, in plastic wrap (clingfilm), store in an airtight container, and freeze for up to 1 month.
If you are looking for more delicious, wholesome and healthy cakes, have a look at these recipes:
Healthy yogurt cake
Carrot cake
Beetroot cake
Zucchini bread
Healthy and wholesome cake recipes (a collection of delicious healthy cake recipes)
Let me know if you make this delicious apple cake! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Healthy apple cake
Ingredients
- 4 (1 1/2 lb) medium-sized apples (Gala and Fuji are fine) (600-650 grams)
- 1 cup plain yogurt (250 grams)
- 2 eggs
- 2 cups spelt flour (or all-purpose flour) (250 grams)
- 1/2 cup unrefined cane sugar (or white sugar) (100 grams)
- 1/3 cup I used expeller-pressed canola oil (but any canola oil works fine) (80 grams)
- 2 tsp baking powder (8 grams)
- 1/2 Tbsp cinnamon, divided
- 1 large lemon, zest and juice
- 1 pinch of salt
Instructions
- Preheat the oven to 360 F° (180 C°) degrees and place the rack in the middle position.
- Peel, core, and cut the apples into 1/2 inch slices. Squeeze the lemon juice over them, add 1/4 tsp of cinnamon and mix well.
- Grease a cake pan (mine is a 9-inch round pan) with butter, cooking spray or simply line the pan with parchment paper (in this case there's no need to grease the pan).
- In a large bowl, mix eggs and sugar very well, you want to dissolve the sugar properly. Then add oil, lemon zest, and yogurt. Mix into a smooth consistency.
- In another bowl, whisk together flour, baking powder, cinnamon (but save 1/4 tsp of cinnamon for the top), and a pinch of salt until thoroughly combined.
- Add the dry ingredients to the wet ingredients and mix until just combined (do not overmix).
- Fold in a handful of apple slices (about 8-10 pieces), then scrape the batter into the prepared cake pan, and smooth the top.
- Arrange the apple slices nicely on top, gently press them into the batter and dust with about 1/4 tsp of ground cinnamon.
- Bake for 35-40 minutes until a skewer inserted into the centre of the cake comes out clean.
- When the cake is done, remove it from the oven and place on a wire rack to cool.
- You can serve it plain or brushed with some quick and easy jam glaze which adds a lovely shine (see notes).
Notes
- Jam glaze (optional): put 3 generous tablespoons of lemon or apricot jam into a small saucepan. Heat gently over low heat until they melt. If the jam looks too thick adjust the consistency with a tiny bit of warm water (however, you don't need to add water if you use honey). When the glaze is the consistency of runny honey, brush the cake straight away.
- Adding lemon juice to the apple slices prevents them from browning. I think you can skip it if you prefer, however, lemon juice and cinnamon add extra flavor to the apple slices.
- This apple cake keeps well and moist for up 4 days at room temperature, in an airtight container.
It’s also freezable: wrap the cake, or slices of cake, in plastic wrap (clingfilm), store in an airtight container and freeze for up to 1 month. - If possible, use yogurt and eggs at room temperature and do not overmix the batter (mix only until the ingredients are combined, seeing little specks of flour is ok).
Can I use sunflower oil instead of canola oil?
Yes, it works fine.. 😊
Hi! Can I use wheat flour instead of all-purpose flour in this recipe?
Hi! I assume you mean fine whole wheat flour. Although it gives you a dense rustic texture, it works well in the recipe x
329kcal for the whole cake?
Hi Luca! The calories are per serving 😊
Can I use stevia in place of sugar ?
Cindy, sorry but I can’t help, I’ve never tried stevia in this recipe x
Hello! I want to bake this apple cake in a 6″ pan. What changes in ingredients and baking time should I make? I will appreciate your response. More power!
Hi! 😊 That’s pretty small and I would cut the recipe in half. Regarding the baking time, start checking the center of the cake after 20-25 minutes, rather than waiting 35 minutes. Hope this helps x
What are the flowers you use in the photo’s, they’re so pretty, they make the cake perfect for a special occasion…
I’m glad you like them! They’re not edible flowers though, they come from my gardens, exactly from a border plant 😊
Can I ask if the nutrition you’ve mentioned if for the whole cake or one slice?
It’s per slice 😊
Can I use fat-free yogurt?
I’ve never used fat-free yogurt, but it should be fine. However, if the yogurt is too runny the baking time might be a bit longer, pls check the center of the cake with a skewer to see when it’s done. x
Can you make this gluten free?
Hi Margaret! Yes, rice flour is a good substitute for all-purpose flour in this recipe x
Great recipe and healthy ingredients! Thank you so much for posting this recipe.
The apple doesn’t sink into the cake at all like it tends to happen with other fruits cakes I’ve made in the past.
I was going for a smaller cake so I halved the recipe ingredients and didn’t have canola oil at home so subbed for coconut oil. The cake turned out delicious, the only thing I’d mention is that a very thin layer of the cake right under the apples layer didn’t cook properly, perhaps I could have baked a bit longer with reduced temperature. Next time 🙂
Thank you for your lovely comment, Divita, I’m so glad it turned out delicious!
Jut a note: the apples might have released some of their juice in the oven and probably that thin layer of batter was just a bit soggy rather than undercooked, what do you think? If you checked the center of the cake with a skewer, and it came out clean, I’m pretty sure the cake was ready 😊
Has anyone tried subbing coconut yogurt or greek yogurt?
I’ve never tested this recipe with coconut yogurt but will try soon, it’s great as a dairy-free alternative x
I just did 35 minutes at 360 and the cake is nowhere near done. Anyone else have to bake it way longer?
Hi Connie, many factors can contribute to the longer baking time. Have you used a 9-inch round tin?
I hope it turned out well at the end x
I am currently baking. I used a 9” baking tin. I set the timer for 35 mins and it was nowhere near done. I have been setting the timer for an additional 3-4 minutes and have had to do this several times. I probably could have set the original timer for 45 mins and been pretty spot on.
Thanks for your comment, Connie! The cake is done in 35 mins in my oven, but baking times vary a lot according to oven type, cake pan, and sometimes ingredients x
Can I sub applesauce for sugar and olive oil for canola oil? Also whole wheat flour is okay to use?
Hi Alexandra! Whole wheat flour and olive oil are fine, but I’m not sure to swap applesauce for sugar. You might try, but you’ll also need to reduce the amount of liquid (e.g. olive oil) since the batter contains plenty of yogurt and oil. Keep in mind I’ve never tested the recipe with applesauce, sorry if I can’t be more precise 💛
Can I incorporated some diced or chunks apple in the batter … Im also thinking how much can I add apples into the batter my daughter love apples .thank u
Hi May, you can add extra apples (1 or 2 diced apples are ok), just fold them into the batter. Keep in mind the cake might take a bit longer to cook x
Thanks for the recipe, it was delicious! Next time I’ll add more apples 🙂
I’m so pleased you liked it, thanks so much for your comment, Coreen! x
Would love it if you would add nutritional info to your recipes. Thanks!
Will do 😊 x
I discovered this recipe in November 2020, we love it and have made it weekly since then. Thanks!
That’s such a lovely comment, Karen, thanks for taking the time to share your feedback! I’m so happy.🥰
I tried it today and it was really good! We also added our garden apples, which are little bit sour, so it goes well with the taste 🙂 thank you for the recipe
I’m so pleased you liked it, Ellie! Thanks for your lovely comment 😊 x
Is it possible with low or zero fat yoghurt or does it need to fat from the yoghurt?
Hi Matt, low fat yogurt works fine. I’ve never tried the recipe with zero fat yogurt, but it should be fine too. x