Fresh Apple Cake
This fresh apple cake is an extra-moist, tender dessert built on a simple base of applesauce, whisked eggs, and warm cinnamon. It comes together with a straight mix-and-bake method, so there is no fussy layering or frosting, just a soft, sticky-sweet cake that fills the kitchen with the smell of baked apples. I make mine gluten-free, but you can use regular flour with the same result.
The happy accident behind this cake
This recipe was born out of an apple surplus. I slow-juiced over 20kg of golden apples, drank part of them as smoothies, made a crazy-good applesauce (I have enough applesauce in my pantry to last me for an eternity), and the rest I used for this cake, which I have already made three times by now. When I got the idea to make it, I actually wanted to make a sponge cake with an apple filling, but because I added so much apple smoothie, it transformed into an extra-moist apple cake instead. So I used my go-to recipe for sponge cakes as a base and turned it into something even more delicious. This dessert was so much better than I expected: it melts in your mouth, it has a sticky-sweet coating because I sprinkled some brown sugar on top, and it smells amazing.
What goes into it
The ingredient list is short and forgiving, but a few choices make the difference between a good cake and a really moist one:
- Applesauce is the star. I use 700ml made from very ripe apples, which is exactly the kind of fruit you want here. Over-ripe apples break down into a thick, sweet puree that keeps the crumb soft and adds natural moisture, so you need less oil and sugar than a standard cake.
- Eggs do the lifting. You separate the 4 eggs and whisk the whites to stiff peaks, which is what gives this cake its airy, sponge-like structure despite all the applesauce.
- Gluten-free flour mix keeps it light. I made this fresh apple cake gluten-free using Mix It, but you can swap in regular flour one-to-one if you are not avoiding gluten.
- Brown sugar does double duty: some goes into the batter, and a portion is reserved to sprinkle on top for that sticky, caramelized crust.
- Cinnamon, vanilla, and a splash of rum round out the warm flavor, while a handful of raisins add little pockets of sweetness throughout.
How to get it perfectly moist
The technique that carries this cake is the whipped egg whites. Whisking the whites to stiff peaks before folding everything in traps air, and that trapped air is what lets a batter this wet still rise into a tender crumb instead of a dense pudding. Fold gently with a spatula rather than beating, so you do not knock the air back out.
- Whisk the egg whites until they hold a firm peak. If they slide around the bowl, keep going.
- Add the flour and baking soda into the whites and fold, then add the yolk-sugar-oil mixture, then the applesauce and raisins last. Folding in stages keeps the batter airy.
- Reserve about 30g of the brown sugar to sprinkle on top before baking. This is what forms the sticky-sweet coating as it bakes.
- Bake at 180C/375F for about 35 minutes, then turn off the oven and let the cake cool inside. Cooling slowly in the residual heat helps it set without cracking or drying out.
- Cut and eat when it is at room temperature. The crumb firms up as it cools, so resist slicing it hot.
Making the applesauce from scratch
If you want to start from whole apples like I did, a slow juicer makes it easy. I just cut each apple into 4 and juiced them using the smoothie option, which leaves in more pulp. I cannot remember exactly how many apples I used because I juiced 20kg at once, but for 700ml of apple smoothie I think 2kg should be more than enough. If you would rather not juice, a good thick applesauce works just as well. This slow-cooker applesauce with no added sugar is a great option, and using ripe apples means it will be plenty sweet on its own.
Storing and serving
Because it is so moist, this cake keeps beautifully. Store it covered at room temperature for a day or two, or in the fridge for up to 4 to 5 days; the applesauce keeps the crumb from drying out the way plainer cakes do. It also freezes well: wrap individual slices and thaw at room temperature when a craving hits. Serve it plain with tea or coffee, or dress it up alongside other autumn bakes if you are feeding a crowd. If you love this apple-and-cinnamon combination, you will probably enjoy my mini apple and cinnamon rolls and this cozy upside-down apple pie. And if you are baking gluten-free, my gluten-free vanilla cake and gluten-free sour cherry cake use the same easygoing approach.
I made this cake gluten-free with Mix It, and I hope you will give it a try. If you bake it, please rate the recipe below and leave me a comment telling me how your version turned out, whether you kept the raisins, swapped the rum, or piled on extra brown sugar for a thicker crust. I would love to hear from you.
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Fresh Apple Cake
Ingredients
- 200 g gluten-free flour mix I used MixIt by Schar, but you can use regular flour as well
- 100 g brown sugar reserve 30g for coating the top
- 700 ml applesauce made from very ripe apples
- 4 eggs whites and yolks separated
- ½ Tbsp cinnamon
- 1 Tbsp rum
- 10 g baking soda
- ½ Tbsp vanilla extract
- 4 Tbsp olive oil
- raisins a handful
Instructions
- Whisk the egg whites in a large bowl until stiff.
- Separately, whisk the egg yolks until creamy, then mix them with the sugar, oil, vanilla and rum.
- Slowly add the flour and baking soda to the egg whites. Fold in gently with a spatula.
- Add the egg yolk mixture and fold to combine.
- Add the applesauce and raisins, then mix.
- Line a ceramic pan with parchment paper and grease it. I used a 35x20cm pan.
- Pour in the batter.
- Sprinkle the reserved brown sugar on top.
- Preheat the oven to 180C/375F.
- Bake for about 35 minutes. Turn off the oven and let the cake cool inside.
- Cut and serve once it is at room temperature.
Notes
Frequently Asked Questions
No, this recipe is vegetarian, not vegan. It uses 4 eggs, with the whites whisked to stiff peaks to give the cake its light, sponge-like structure. The eggs are essential to how it rises, so it cannot simply be labeled vegan as written.
Yes. I make this cake gluten-free using Mix It, but you can swap in regular all-purpose flour one-to-one with the same result. The 200g quantity stays the same either way.
The moisture comes from 700ml of applesauce made from very ripe apples, which is far more liquid than a standard cake batter. Over-ripe apples break down into a thick, sweet puree that keeps the crumb soft. Whisking the egg whites to stiff peaks then lets that wet batter still rise into a tender cake.
You need 700ml of applesauce. To make it yourself with a slow juicer, cut each apple into 4 and use the smoothie setting that leaves in more pulp; about 2kg of apples should give you 700ml. A good thick store-bought or slow-cooker applesauce works just as well.
Because it is so moist, it keeps well. Store it covered at room temperature for a day or two, or in the fridge for 4 to 5 days. You can also freeze individual slices and thaw them at room temperature when you want one.
I use a 35x20cm ceramic pan lined with parchment paper and greased. Bake at 180C/375F for about 35 minutes, then turn off the oven and let the cake cool inside. Cut and serve it once it has reached room temperature.
Sooo moist and delicious! One of my favorite cakes 🙂 And my kids love it too, which is always a bonus! Thank you for all your amazing recipes, Gourmandelle!
You’re welcome! 😀