Delicious Apple Cake with No Sugar
A healthy, naturally sweetened apple cake perfect for any occasion, made without refined sugar.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer optional but recommended
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup honey
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
Other Ingredients
- 2 cups apples peeled and thinly sliced
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter and dusting with flour.
- Peel, core, and slice the apples thinly, then toss them with lemon juice to prevent browning.
Making the Batter
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream the softened butter with honey using an electric mixer until light and fluffy. Add in the eggs, vanilla extract, and applesauce, mixing until well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Gently fold the prepared apple slices into the batter until evenly distributed.
Baking
- Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure your butter is softened before mixing to achieve a smooth batter.
Ingredient Substitutions: Maple syrup can be used instead of honey for a different flavor profile.
How to Serve: Top with a dollop of Greek yogurt or a drizzle of maple syrup for added flavor.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: Maple syrup can be used instead of honey for a different flavor profile.
How to Serve: Top with a dollop of Greek yogurt or a drizzle of maple syrup for added flavor.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.