There’s something undeniably comforting about a homemade apple cake, especially when it manages to skip the oil and butter while still delivering a rich flavor and moist texture. Lately, I’ve been experimenting with healthier dessert options, which inspired me to create this delicious no-oil, no-butter apple cake. The balance of sweet apples, rich cream, and light sponge makes it a perfect treat for any occasion. I was pleasantly surprised by how well the cake holds together; it’s light yet satisfying. You’ll find that the creamy topping makes this dessert feel truly indulgent without the extra fat.
Why You’ll Love This Recipe
- Lightened-up version without compromising on taste or texture
- Simple ingredients you likely already have at home
- Perfect for using up seasonal apples
- Quick to prepare – it comes together in under an hour
- A delightful creamy layer that elevates the cake’s flavor profile
Ingredients
- 2 large eggs (about 120 g)
- 100 g (1/2 cup) granulated sugar
- 100 ml (1/3 cup + 1 tablespoon) milk
- 200 g (1 ½ cups) soft wheat flour type 00
- 13 g (1 tablespoon) instant yeast
- 1 packet (about 8 g) Vanillina (or 1 teaspoon vanilla extract)
- 2 medium apples, peeled and sliced (about 350 g)
For the Cream:
- 1 large egg (about 60 g)
- 50 g (1/4 cup) granulated sugar
- 15 g (1 tablespoon) cornstarch
- 250 ml (1 cup) milk
Ingredient Notes
- Soft Wheat Flour Type 00: This flour gives a delicate texture to the cake. If unavailable, you can use all-purpose flour as a substitute, although the result may be slightly denser.
- Vanillina: This is an Italian vanilla flavoring. If you don’t have it, use an equal amount of vanilla extract.
- Apples: Use a mix of sweet and tart apples for depth of flavor, like Granny Smith and Honeycrisp. The apples keep the cake moist and add natural sweetness.
Kitchen Tools Needed
- Mixing bowls
- Whisk
- Sifter
- 28 cm (11-inch) round cake pan
- Plastic spatula
- Saucepan for cream
Step-by-Step Instructions
- Preheat your oven to 180°C (356°F) and prepare a 28 cm (11-inch) round cake pan by lightly greasing it.
- In a large mixing bowl, whisk together the 2 eggs and 100 g of sugar until the mixture is creamy and slightly thickened, about 2-3 minutes.
- Pour in the 100 ml of milk and mix until incorporated.
- Sift in the 200 g of flour, followed by the 13 g of instant yeast and a dash of Vanillina. Stir until just combined; be careful not to overmix, or the cake may become tough.
- Gently fold in the sliced apples, ensuring they are evenly distributed throughout the batter.
- Spread the batter into the prepared cake pan, smoothing the top with a spatula.
- In a saucepan over medium heat, combine the 1 egg, 50 g of sugar, 15 g of cornstarch, and 250 ml of milk. Whisk continuously until the mixture thickens, about 5-7 minutes. Remove from heat.
- Pour this cream mixture over the cake batter gently, making sure not to disturb the batter too much.
- Bake in the preheated oven for about 30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- For serving, dust the top with powdered sugar for an elegant finish.
Pro Tips
- If your batter is too thick, add a splash more milk; the right consistency is key for a light cake.
- Ensure not to skip the cooling step, as letting it rest allows the flavors to settle and improves texture.
- Baking an extra 3-5 minutes can help achieve a slightly denser crumb; do a toothpick test to check.
- To ensure a smooth cream, whisk continuously to prevent lumps.
Common Mistakes to Avoid
- Overmixing: It can lead to a tough cake. Mix just until combined.
- Not measuring ingredients: Weighing or measuring precisely is essential for baking.
- Skipping the resting period: The cake benefits from cooling completely before serving; it enhances flavor and texture.
Variations
- Substitute pears for apples for a delightful twist.
- Add cinnamon or nutmeg to the batter for a spiced flavor.
- Try adding nuts like walnuts or pecans for a crunchy texture.
- For a fresher flavor, incorporate lemon zest into the cream mixture.
Serving Suggestions
Serve your apple cake warm or at room temperature. It pairs beautifully with a dollop of Greek yogurt or a scoop of vanilla ice cream. A drizzle of caramel sauce also makes for an exceptional treat.
Storage Instructions
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Reheating Tips
For the best texture, reheat slices in the oven at 150°C (300°F) for about 10 minutes. This will refresh the cake without drying it out.
Nutrition Estimate
Per serving (based on 10 servings):
- Calories: 180
- Protein: 4 g
- Carbohydrates: 28 g
- Fat: 3 g
Recipe Summary Card
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 10
- Cuisine: Italian
- Course: Dessert
- Calories: 180
Frequently Asked Questions
- Can I use other fruits besides apples?
- What is the best way to store leftover cake?
- Can I make this cake gluten-free?
- How can I adjust the sweetness to my taste?
- Is there a way to make this cake dairy-free?
Conclusion
This no-oil, no-butter apple cake is not just a healthier option; it’s a delightful dessert that will satisfy any sweet tooth. With its moist sponge and creamy topping, it’s perfect for gatherings, potlucks, or a cozy night in.
I tested this recipe again and found that letting it cool for a few extra minutes before cutting improved the texture significantly. Enjoy your baking!
No-Oil, No-Butter Apple Cake
A delightful dessert featuring a moist sponge cake made without oil or butter, topped with a creamy layer that enhances its flavor.
For the Cake
- 2 large large eggs (About 120 g)
- 100 g granulated sugar
- 100 ml milk (About 1/3 cup + 1 tablespoon)
- 200 g soft wheat flour type 00 (Can substitute with all-purpose flour)
- 13 g instant yeast
- 1 packet Vanillina (Can replace with 1 teaspoon vanilla extract)
- 2 medium apples, peeled and sliced (About 350 g, use a mix of sweet and tart)
For the Cream
- 1 large egg (About 60 g)
- 50 g granulated sugar
- 15 g cornstarch
- 250 ml milk (About 1 cup)
Preparation
- Preheat your oven to 180°C (356°F) and prepare a 28 cm (11-inch) round cake pan by lightly greasing it.
- In a large mixing bowl, whisk together the 2 eggs and 100 g of sugar until creamy and slightly thickened, about 2-3 minutes.
- Pour in the 100 ml of milk and mix until incorporated.
- Sift in the 200 g of flour, followed by the 13 g of instant yeast and a dash of Vanillina. Stir until just combined.
- Gently fold in the sliced apples, ensuring they are evenly distributed throughout the batter.
- Spread the batter into the prepared cake pan, smoothing the top with a spatula.
Cooking
- In a saucepan over medium heat, combine the 1 egg, 50 g of sugar, 15 g of cornstarch, and 250 ml of milk. Whisk continuously until thickened, about 5-7 minutes. Remove from heat.
- Pour this cream mixture over the cake batter gently, ensuring not to disturb the batter too much.
- Bake in the preheated oven for about 30 minutes, or until the top is lightly golden and a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For serving, dust the top with powdered sugar.
If your batter is too thick, add a splash more milk. Ensure not to skip the cooling step. Baking an extra 3-5 minutes can help achieve a slightly denser crumb.
