Low Fat Apple Cake

This low fat apple cake is super moist, flavorful and delicious! Plus, it’s really low in calories because there’s no butter or oil. Only 116 calories per slice… that means you can enjoy more of it!

Low fat apple cake - a slice of apple cake on a rustic wooden table.

Jam packed with juicy apples, which add both moisture and flavor, and subtly sweet, this cake makes for a delicious and healthy breakfast or snack simply sprinkled with powdered sugar.

Do you want to turn it into a decadent dessert? Serve it warm with a scoop of cinnamon or vanilla ice cream and caramel drizzled on top! YUM!

If you’re looking for something light, soft, with a tender crumb, give this low fat apple cake a go. You won’t be disappointed and it will be your new favorite in no time!

It’s a very easy recipe: the most tedious part is peeling and slicing the apples! But it’s well worth it. 🙂

You can toss the apple slices in a little lemon juice to keep them from oxidizing, but, since you’ll be baking them and they will brown in the oven, it’s not necessary.

I used Golden Delicious apples, but feel free to use any baking apple you like.

Just before baking, don’t forget to sprinkle some extra sugar on top… it will give them a nice, sweet crunch.

The recipe is adapted from the book  “La buona cucina di casa” written by Simili sisters.

low fat apple cake
5 from 55 votes
Low Fat Apple Cake
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Author: As Easy As Apple Pie
Course: Dessert/Breakfast
Cuisine: Italian

This easy low-fat apple cake is super moist, flavorful and delicious! Only 116 calories per slice.

  • 1.54 lb (700 grams) apples Golden Delicious or Granny's Smith
  • 2 eggs
  • ⅓ cup + 1 tablespoon (90 grams) light brown sugar or granulated sugar
  • zest of 1 lemon grated
  • a pinch of salt
  • 1 cup minus 1 tablespoon (110 grams) all-purpose flour sifted
  • ¼ cup + 1 tablespoon (75 ml) low-fat milk
  • 3 teaspoons (12 grams) baking powder
  • Optional: sugar to sprinkle on top and icing sugar for dusting
  1. Preheat the oven to 180 degrees C (350 degrees F).
  2. Grease and flour a 22 cm (8.5 inch) pan and set aside.
  3. Peel, core, and thinly slice the apples.
  4. low fat apple cake
  5. Place the eggs, sugar, lemon zest, and salt in the bowl of a stand mixer, and beat until thick and creamy.
  6. Add the flour, baking powder, and milk, and beat until well combined.
  7. Add two thirds of the apples to the batter and mix with a wooden spoon or a spatula.
  8. Place the batter in the prepared pan.
  9. low fat apple cake
  10. Arrange the remaining apple slices over the top of the batter.
  11. Sprinkle with 1 tablespoon of brown sugar (optional).
  12. low fat apple cake
  13. Bake in the oven for 35 minutes or until a toothpick inserted into the center comes out clean.
  14. Dust the low fat apple cake with powdered sugar before serving.
  15. Enjoy it!

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe

Nutrition Information
Amount per serving (97 g) — Calories: 116, Fat: 1g, Cholesterol: 29mg, Sodium: 17mg, Carbohydrates: 25.3g, Fiber: 1.8g, Sugar: 15.6g, Protein: 2.4g

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low fat apple cake

179 comments on “Low Fat Apple Cake”

  1. This is delicious! By far my favorite desert I have made since I have been being healthy, and even before I was being healthy! I’m so glad.i have found this recipe! Everyone in my house loved it! Thank you so much. Definitely will be making a lot more of this !

  2. Hi

    I just wanted to say i made this over the weekend and its divine. I wish i had put more apple in though as i only put one in but i am definitely going to make it again. Also i used gluten free flour and gluten free baking powder and its lovely.

  3. Made the cake and it turned up awesome. Very light and with natural sweetness. Great recipe and pictures

  4. Substituted the sugar for Swerve and the milk for Almond Milk. Also, about five minutes before it was done, I squeezed the lemon that I zested over the top. Served it with a dollop of low fat cool whip. Turned out divine and NO one even knew it was low…well basically everything. ha! Thanks for the recipe. I’ll hashtag my pic on insta. Happy June!

  5. One of the best apple cake I have ever tasted. Made it last night! Thanks for sharing!

  6. Hi! Love to make this. I have a question. The 1.5 pounds of apples is that the whole apple measured, or sliced measures (peeled, cored) ?

  7. Just made this cake with soya milk and served hot with vanilla soya yoghurt. It was delicious! Finally I can have my cake and eat it πŸ™‚ (unable to digest fat). Thank you for this recipe.

  8. I made this tonight with only a small modification – I didn’t have any lemons, so substituted the zest with a splash of vanilla and some nutmeg. There didn’t seem to be much batter to the apples, and, to be honest, I thought “this is going to be nasty” as I poured it into the prepared pan. I baked as directed (used a 9″ deep pie pan) and can honestly say, the cake turned out amazing. It’s absolutely delicious, and I didn’t even bother to top it with the powdered sugar. This one’s a keeper – the perfect solution to craving something sweet yet keeping it healthy!

  9. My friend sent me the link to the apple pie recipe and as soon as I read it I wanted to make it. That was last night, I made it this afternoon, and my family had it for dessert after Sunday dinner.
    Oh my, it is absolutely fantastic. I have been losing weight recently and this fits right in with the diet I am following. Β It is a rare tasty, sweet treat that doesn’t bust the diet. Thank you!

  10. Absolutely gorgeous and soo filling. An eighth is a really generous portion. Will definitely make it again. Thanks Elena

  11. I made this for my β€œsewing circle” and they liked it. I don’t keep milk on hand; I substituted Greek yoghurt diluted with water. I could not find a 8.5 inch round pan on line in the US. I used 9”; next time I would use 8”. Served the cake with apricot jam and whipped cream sweetened with honey.

  12. Hello! This delicious cake has become one of my family’s favorites! Thank you for such a wonderful recipe. I made one minor adjustment–I added 1 teaspoon of vanilla extract. There’s not much than can’t be improved without a bit of vanilla flavoring!Β 
    I do have a question: the recipe states it is 116 calories per slice, but it doesn’t state how many servings the entire cake makes. It’s difficult to know how big to cut a slice to equal 116 calories. Would you please help with this? Thank you so much!

  13. Great recipe! I didn’t have lemon zest, but it was still great. Everyone loved it. Definitely a repeater πŸ™‚

  14. can this cake made 1 day before and refrigerated?

  15. I made this last night. It is so very similar to the apple pie my mum used to bake, it tasted of my childhood πŸ™‚
    Assumed the 700g where the apples already peeled and cored but it was way too much for the mixture I had so I used probably half of it.
    My husband is not a fan of apple pie so I cut it in squares and took it to the office today. Otherwise I would end up eating it all on my own!
    It didn’t last long and everyone loved it

  16. Greetings from South-Africa, I made it today, so easy and tasty.
    Added some lemon juice about three tablespoons and one teaspoon vanilla extract to the egg and sugar mixture.
    Also tossed the apple slices in cinnamon and sprinkled some extra cinnamon over the top. Very yummy and great recipe thank you.

  17. I made this and cut the apple slices in half and squeezed this juice of the lemon over them before adding to the mixture. Plus l added 1 teaspoon of mixed spice to the flour. I left the apple as slices for the topping which gives it such a professional look. All in all very yummy x

  18. Great recipe and pictures

  19. Hello,

    I want to make this recipe, but I only have whole milk instead of the low fat milk on hand. What kind of adjustments would I have to make in order to use whole milk in this recipe?

  20. Great start to my low cholesterol diet. Made an error in not having a deep enough tin and just sprinkled some nutmeg as well as sugar on the top and it was very good.
    Thanks Sally

  21. Hi there! I love this recipe as is I’ve made it a few times and it’s alaays a big hit! Today I decided to venture out a little bit and added vanilla and sprinkled cinnamon on it as well before popping it to the oven. I have about 20 minutes left in the oven. Cross your fingers it comes out great!Β 

  22. Hi, this cake looks absolutely delicious! I’m on a low calorie diet but plan on making this yummy cake for a treat. Can you please tell me how many does this serve so I know how big each piece should be for the 116cal serving. Thanks so mich πŸ™‚

    • Hi Jenn! It depends on how big your slice is. My nutritional info is for a 97 grams slice (so, approximately, you can get from this cake 11 portions).

  23. Hi can you please tell me if all purpose flour is plain or self raising.

  24. Delicious. I made the cake today and we loved it. It has a very nice texture and is loaded with apples. I think it may be even better tomorrow. Thank you for the recipe !

  25. Apple cake has always been my very favorite,but it’s so fattening! This looks like a much better option! I’m going to top it with light cool whip,can’t wait to try it!

  26. how can this recipe be healthy with all purpose flour & reg baking powder? SOME OF US HAVE TO EAT ALL ORGANIC & CAN’T CONSUME COCONUTS OR ALMONDS==WE NEED RECIPES FOR US ALSO

    • Joanna, why are you shouting? πŸ™‚
      If you search on google there are million of recipes. I am sure you can find one suitable for you πŸ˜‰

    • Really rude comments,. Β Search online for precisely what your dietary preferences/needs are…just saying…

    • Hey Joanna,
      So don’t make this recipe and go find one that works for you! Β Jeez, chill girl!

    • What a strange comment! I’m sure you can substitute whatever kind of flour and baking powder you normally use in a DESSERT; there is no coconut or almonds in this recipe…and after all, it is a DESSERT! One of the healthiest I have seen as far as fat and sugar content go.

  27. Absolutely delicious, thank you so much ❀️

  28. This is the first time my 17 years old daughter try to make a cake and it was a real success plus its healthy, moist and delicious.
    Thank you

  29. Elena, thank you so much for posting this recipe! I made if for Thanksgiving and had to ‘sample’ it before I served it because it was my first time baking a from scratch cake (and I was a little nervous about it). I shouldn’t have worried – this cake was sooooo good! I forgot to dust it with the powdered sugar, but it really didn’t need it. I think this cake could become my go-to dessert. Thanks again!

  30. I am making it now! Amazing recipe especially as I am on a low fat diet! I only substitute the plain flour to fine wholewheat flour (sifted). Will let you know how it turned out. Thank you for the recipeΒ 

    • Hi, How did it turn out whith whole wheat flour? I would like to make it with regular whole wheat but not sure how it will turn out.

  31. Absolute delicious! I love this recipe!!! The second cake is right now in the oven but i made some changes in the recipe. instead of apples i used strawberries, instead of brown sugar -> erythrit and instead of whole eggs i used egg white only. I can’t wait to see what it’s like!

  32. Wow this recipe is amazing!! Made it gluten free and into muffins instead of a cake but it did not disappoint, will definitely be making this recipe again super soon πŸ™‚

  33. This cake is delicious; I added some cinnamon to it and it turned out amazing! Super moist, sweet… great.

  34. I can’t believe this recipe actually lives up to its promise… it’s beautiful! Mine even looked like the photo. Really pleased and will absolutely be making this again very very soon. By the way, I used self raising flour and it was just fine. Easy, yummy, healthy… perfect!!!

  35. Beautiful and absolutely delicious! It’s so simple to make, I used lime zest instead of lemon and it was divine. Amazing healthy recipe.
    It looked like there were too many apples in the batter (I was wondering how those lightly coated apple slices could become a cake!), but the cake became super fluffy as it cooked. Doesn’t need more sugar, even for sweet tooth.

  36. It’s the perfect. it’s exactly the dessert I was looking for. I added cinnamon to the mix. Turned out super yummy.

  37. Delicious! The lemon zest adds a nice tartness. I halved the recipe and baked it in a loaf pan- turned out great!

  38. I made this over the weekend, it was delicious and looked just like the picture. There is obviously none left over to do this today, but is it possible to freeze this cake? Thank you.

  39. Thank you so much for sharing this recipe. I made the cake today and it is WONDERFUL! It looks so pretty too. So delicious and a healthy alternative to all the sugar and butter or oil laden desserts out there. My husband loved it too. We have recently lost weight and wanted a treat without forgoing the healthy eating. This cake does that!!! I used a combination of monk fruit sweetener and light. brown sugar to lower the calories even more.

  40. Hi I want to make this for Sunday but have a question
    … It says 116 kcal per portion, but how many portions does it make? Want to make sure I cut the right size so I’m not over my calories for the day! Haha trying so hard to lose weight so have to ensure sweet treats for withing my count lol I will one day lose this baby weight!

    • Hi Eleanor! It makes 12 portions. Nutrition facts are for 97 grams of cake. I hope this helps!

      Good luck with your diet, you should try the Carbon app… πŸ™‚

  41. Delicious- I mixed cinnamon in with the apples. many thanks

  42. This recipe looks great and will be trying it later this week. I have really tiny apples from a tree in my garden and it would help if the weight of apple to be added was stated. I’m guessing about 500g or maybe a pound (454g)? Shall give it a whirl and see what happens.

    • Sorry maybe you left a comment on the wrong recipe? The amount of apples IS stated in my recipe πŸ™‚

      • Sorry, Elena, I think I asked the question badly. I was assuming that the recipe calls for whole apples before being peeled and cored. Anyway, I used about 350g of apple flesh and the recipe worked out really well. Not sure how low calorie it is when I ended up eating half the cake in one sitting though πŸ™‚ It is very tasty and I will be trying it again, perhaps with the lemon juice instead of milk and a tablespoon of ricotta for added Italianissimo. Good recipe. I’ll be looking for more from you, thank you!

        I also made it with gluten free flour.

      • Thank you for the feedback, Anna! So glad you liked it! πŸ™‚

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