Healthy Apple Cake Recipe

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

This healthy apple cake is made with plenty of fresh apples and a hint of lemon. It’s light and moist without any butter or oil, and it’s ready in under an hour.

Course Dessert

Cuisine Italian

Diet Low Calorie, Low Fat

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 137

Author Elena Tomasi

Equipment

Ingredients

1.21 lb (550 g) apples
1 lemon juice and zest
2 large eggs at room temperature
⅓ cup + 2 tablespoons (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

Optional:

1 tablespoon granulated sugar to sprinkle on top
powdered sugar for dusting

Instructions

Preheat the oven to 356°F (180°C). Grease and flour a 9-inch (22 cm) round baking pan.

Prepare the apples

Peel, core, and thinly slice the apples. Toss them with lemon juice to prevent browning.

Make the batter

In a large bowl, beat the eggs, sugar, lemon zest, and a pinch of salt with a hand mixer until thick and creamy (about 5 minutes).
Gently mix in the dry ingredients and milk until just combined.

Assemble

Fold two-thirds of the apples into the batter.
Pour the mixture into the prepared pan and arrange the remaining apple slices, flat-side down, on top.
Sprinkle with sugar (optional).

Bake

Bake for 35 minutes, or until a toothpick comes out clean and the top is golden brown.

Finish

Let the cake cool completely on a wire rack. Dust with powdered sugar just before serving.

Notes

Apples: Use about 3 medium apples (550 g before peeling and coring) that hold their shape well when baked. Pink Lady, Honeycrisp, Golden Delicious, Granny Smith, and Jonagold are all good options.
Milk: I prefer reduced-fat (2%) milk, but almond milk works well too.
Baking pan: I used a ceramic 9-inch round pan. A springform pan makes it easier to remove the cake.
Baking time: Each oven is different. If the top browns too quickly, loosely cover it with foil during the last 10–15 minutes.
Storage: Keep the cake in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days.
Freezing: Once completely cooled, slice the cake, wrap each piece tightly in plastic wrap, and freeze for up to 3 months. Thaw at room temperature for 1-2 hours before serving.
Nutrition: Nutrition facts are based on 1 of 8 servings. Each serving is approximately 90 grams.

Nutrition