Make the most of apple season by baking this easy apple cake. Not only is it perfectly moist and tender, but it’s also packed with lemon flavor and fresh apple slices in every bite. And the best part? It’s a guilt-free option, made without any butter or oil.

Serve it with just a dusting of powdered sugar alongside a mug of steaming hot chocolate, or maybe your favorite pumpkin-spiced latte!

A slice of homemade apple cake on a white plate.

While this cake may look fancy, it couldn’t be easier to make and is completely foolproof (perfect for beginner bakers).

It’s such a great recipe to keep up your sleeve when you need a quick and easy dessert for a party or when friends are coming over on short notice!

And the best part? You can enjoy it year-round since apples are readily available any time of the year.   🙌🏻

Don’t forget to try our other apple recipes like green apple smoothie, mini apple crisps, and harvest salad if you have extra apples on hand.

Why you’ll love this recipe

  • Perfect texture: despite having no oil or butter, it always turns out perfectly moist, tender, and soft.
  • Versatile: enjoy it as a breakfast treat, afternoon snack, or dessert.
  • Quick and easy: whip it up in less than an hour for a last-minute gathering or a satisfying treat anytime.
  • Guilt-free: with fewer calories, less fat, and dairy-free options, this apple cake is a delicious indulgence you can feel good about.

Serving suggestions

This moist apple cake tastes fantastic with just a dusting of powdered sugar on top.

For special occasions, serve it warm with a scoop of vanilla ice cream and a drizzle of homemade salted caramel sauce, or with a dollop of whipped cream.

Ingredients and easy swaps

Ingredients I used to make this apple cake recipe.

Here are a few notes about the ingredients that you will need to make this recipe:

  • Apples: lots of apples, both folded into the batter and layered over the top. Be sure to choose firm apples that will hold their shape when baked. Pink Lady, Golden Delicious, Honeycrisp, or Granny Smith are all good options. You can also try substituting pears for a delicious variation.
  • Lemon: lemon zest brightens up the flavor of the apples, and lemon juice prevents them from browning. You can omit the lemon zest and replace it with ground cinnamon, nutmeg, ginger, all spices, or vanilla extract.
  • Eggs: using room temperature eggs will help them incorporate better into the batter and create a lighter texture. You can let them sit at room temperature for about 30 minutes before using them in the recipe.
  • Sugar: sugar gives sweetness and adds moisture. I used granulated white sugar, but if you prefer, you can try using brown sugar or a combination of brown and white sugar for a slightly deeper flavor.
  • Flour: I have only tested the recipe with all-purpose flour, but several readers have baked this cake using gluten-free flour with great results!
  • Milk: any type of milk will work in this recipe, so use whatever you have on hand or prefer. You can also try using a non-dairy milk like almond or coconut milk for a dairy-free option.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to make apple cake with fresh apples

Step 1 – Peel, core, and slice the apples, then toss them in lemon juice.
Step 2 – Beat the sugar and eggs until the mixture is thick and creamy. This will take some time—about 5 minutes. Add the dry ingredients to the batter, beat until just combined, then add in the milk.
Step 3 – Fold two-thirds of the apples into the batter, then pour the mixture into the prepared baking pan.
Step 4 – Add the remaining apples on top, sprinkle with a tablespoon of granulated sugar, and bake for approximately 35 minutes.

Tips for success

  1. Measure your flour accurately by weighing it or using the spoon and level method. The most common mistake that results in a heavy cake is using too much flour.
  2. It will seem like you are using too many apples. It’s not, I promise!
  3. Tap the pan on the counter before you put it in the oven. This will help release any air bubbles that are trapped in the batter.
  4. If using powdered sugar, do not dust until it is close to serving time because the sugar will eventually dissolve on the cake and disappear.

Recipe FAQs

Can I use a different type of flour instead of all-purpose flour?

Yes, you can use a gluten-free flour blend or whole wheat flour instead of all-purpose flour, but keep in mind that the texture and flavor may be slightly different.

What is the best way to store this cake?

Store the apple cake in an airtight container in a cool place for 2 to 3 days or in the fridge for up to 5 days. In warm climates, it is better to store it in the fridge.

Can I freeze apple cake?

You can freeze it for up to 3 month. Once baked, cool it completely, then wrap it tightly in plastic wrap (you can wrap the whole cake or individual slices). Thaw it in the refrigerator overnight before serving.

Can I use a different type of fruit?

Replace the apples with pears or with peaches in the summer.

A sliced apple cake dusted with powdered sugar.

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

More delicious cake recipes to try:

Have you tried this apple cake recipe yet? Did you make any modifications or put your own spin on it? Share your feedback with us in the comments below. We can’t wait to hear from you! And if you have any questions, we are always here to help!

A slice of apple cake dusted with powdered sugar on a white plate.
Print Recipe Pin Recipe

How To Make It: Apple Cake (No Butter or Oil)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
(5 stars) 165 ratings
Make the most of apple season by baking this easy apple cake. Not only is it perfectly moist and tender, but it's also packed with lemon flavor and fresh apple slices in every bite. And the best part? It's a guilt-free option, made without any butter or oil.
Serve it with just a dusting of powdered sugar alongside a mug of steaming hot chocolate, or maybe your favorite pumpkin-spiced latte!

Ingredients

  • 1.21 lb (550 g) apples
  • 1 lemon juice and zest
  • 2 large eggs
  • ⅓ cup + 1 tablespoon (90 g) granulated sugar
  • a pinch of salt
  • 1 cup minus 1 tablespoon (110 g) all-purpose flour sifted
  • 2 teaspoons baking powder
  • ¼ cup + 1 tablespoon (75 ml) milk I used reduced fat (2%) milk

Optional:

  • 1 tablespoon granulated sugar to sprinkle on top
  • powdered sugar

Instructions

  • Preheat the oven to 356°F (180°C).
  • Grease and flour a 9-inch (22 cm) pan, and set aside.

Prep the apples

  • Peel, core, and thinly slice the apples. Place the slices and the lemon juice in a medium bowl, toss to coat, and set aside.

Make the cake batter

  • Put the eggs, sugar, grated lemon zest, and salt in a large bowl, and beat until thick and creamy.
  • Add the flour, baking powder, and milk, and mix on low speed until combined.
  • Using a rubber spatula or a wooden spoon, fold two-thirds of the apples into the batter.
  • Pour the batter into the prepared pan and arrange the remaining apple slices, flat-side down, over the top.
  • Sprinkle with 1 tablespoon of sugar (optional).

Bake the apple cake

  • Bake the apple cake for approximately 35 minutes or until a toothpick inserted into the center comes out clean, and the top is golden brown.
  • Cool completely, then dust the cake with powdered sugar just before serving.
  • Serve warm or at room temperature.

Notes

  • Apples: I used 3 apples. BEFORE peeling and coring, the apples weighed 1.21 lbs (550 grams). The net weight was 0.86 lbs (390 grams). Use any apple that holds up well when baked – Pink Lady, Honey Crisp, Golden Delicious, Granny Smith, and Jonagold are all good options.
  • Milk: you are welcome to use whatever milk you prefer – reduced-fat milk, fat-free milk, whole milk, or plant-based milk.
  • Baking pan: I baked my cake in a ceramic pan. You can use your favorite 9-inch round pan.
  • Baking time: all ovens are different, therefore, the baking time for this cake may vary. If you notice your cake browning too quickly, simply place a sheet of foil over the top and continue baking.
  • To store: store it in an airtight container in a cool place for 2 to 3 days, or in the fridge for up to 5 days. 
  • To freeze: once baked, cool it completely, then wrap it tightly in plastic wrap and freeze for up to 3 month. 
  • Nutrition: nutrition facts are for 1 of 8 servings. Each serving is approximately 90 grams.

Nutrition

Serving: 1 slice, Calories: 137 kcal, Carbohydrates: 28.6 g, Protein: 3 g, Fat: 1.2 g, Saturated Fat: 0.4 g, Cholesterol: 40 mg, Sodium: 18 mg, Fiber: 1.6 g, Sugar: 16.9 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Dessert
Cuisine: Italian
Diet: Low Calorie, Low Fat