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Eggless Apple Cinnamon Cake

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This Eggless Apple Cinnamon cake, topped with cream cheese frosting and fresh berries, is perfect for chilly winter evenings. The aroma of cinnamon mixed in apple, be it from an Apple Pie or from my Apple Cinnamon cake, envelops me in a feeling of home-like comfort and warmth. It is comforting and awakens childhood memories of my parents in our warm kitchen cooking Apple jam from the crates and crates of fresh apples straight from orchards in Kashmir. Those visions are still so vivid in my memory.

I was a little girl then, hopping around our cozy kitchen in the Army barrack-turned-accommodation. In our household, the kitchen was always the center of activity where my parents took the driving seat and we kids darted in and out grabbing finished or half-cooked goodies. I was always so fascinated by the wonders of cooking and the creation of food… probably that’s when I fell in love with cooking.

I was so much in love with these memories that on a family trip back to Kashmir years later, this time with my own two kids, I jumped and climbed up an apple tree in an orchard. And just in case you dont believe me, here’s proof!!

So let’s begin this amazing recipe on this beautiful note.

What You Will Need:
  • 2 cups of flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 110 gm of butter
  • 1 cup of yogurt
  • 1 cup of grated apple
  • 1¼ cups of sugar
  • 1 tsp of cinnamon powder
  • Assorted fresh berries – optional

Note: I suggest grating the apple just before you are ready to add it to your batter because that would retain as much freshness as possible.

I used the Pink Lady Apple variety easily available in Singapore. These apples are big, juicy and so sweet. But of course, you can use your favorite.

How to make it:
  • First of all, cream the butter and sugar for about 1½ to 2 minutes. Creaming means you beat room temperature butter with sugar (preferably powdered or soft brown or castor) for a couple of minutes till the mixture becomes creamy, fluffy, and very pale.

 

  • Sift three-fourths of the flour, baking powder, baking soda, and the cinnamon into the creamed butter and sugar alternating it with the yogurt. (I ground my cinnamon fresh so it wasn’t a very fine powder.)

  • At this point you can grate the apples.

  • Add and mix the apple and rest of the flour and fold everything together.
  • The batter is now ready to go into the oven.

  • Bake it at 180º C for about 45 minutes.

  • Your Apple Cinnamon Cake is now ready. You can now cut it into wedges and serve warm right away.

Serving Suggestion: This cake tastes great with Vanilla or caramel flavored ice-creams like Butterscotch.

If you wish to frost this Apple Cinnamon Cake, then read ahead. I decided to frost my cake with this delicious cream cheese frosting.


What You Will Need:

The quantities I am specifying here are what I used

.

  • Apple Cinnamon Cake (8 inch round cake) – covered in multiple layers of cling film and chilled in the fridge overnight (or at least for 4 hours)
  • Enough Cream Cheese Frosting (click to read the recipe) to fill and frost this cake – chilled which was again, made using 370 gm of cream cheese, 170 gm of butter, and 200 gms of finely powdered sugar.
  • Fresh Berries – a handful each of raspberries, blueberries, blackberries, and strawberries.
How to make it:
  • Slice the cake to get 3 even-sized slices. At this stage, you would usually soak the slices in some sort of simple sugar or flavored syrup to make it extra moist. But this particular cake is already so moist from the yogurt and the apples that you wouldn’t need to soak it.

  • Slather some of your frostings over the first slice of cake and spread around as evenly as possible. I like to add a generous sprinkling of my home-ground cinnamon over this before I cover it with the second slice of the cake.

  • Place the second slice over this and cover it with frosting too.

  • Dust with more Cinnamon.

  • Once all the slices are done, use the remaining frosting over cover the entire top and sides of the cake. I like to keep my cakes looking rustic and homely so I left it at this point.

  • Now get those lovely berries out and finish decorating your cake as you like!

And that, my friends, is my Eggless Apple Cinnamon Cake with Creamcheese Frosting and Fresh Summer Berries.

So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song, and start creating the magic! Do share your experience of this eggless apple cinnamon cake recipe and your views and opinions! I would love to hear them!


Recipe for Cream Cheese Frosting:

Read here: https://anjalisbakeaffair.com/2019/03/02/creamcheese-frosting/



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Apple Cinnamon Cake (Eggless) With Cream Cheese Frosting and Fresh Summer Berries

Recipe by Anjali Giri

Ingredients

  • 2 cups of flour

  • 1¼ cups of sugar

  • 110 gm of butter

  • 1 tsp of baking soda

  • 1 tsp of baking powder

  • 1 cup of yogurt

  • 1 cup of grated apple

  • 1 tsp of cinnamon powder

  • Assorted fresh berries – optional

  • To frost and decorate
  • Apple Cinnamon Cake (8 inch round cake) – covered in multiple layers of cling film and chilled in the fridge overnight (or at least for 4 hours)

  • Enough Cream Cheese Frosting to fill and frost this cake (click to read the recipe) – chilled. Made using 370 gm of cream cheese, 170 gm of butter, and 200 gms of finely powdered sugar.

  • Fresh Berries – a handful each of raspberries, blueberries, blackberries, and strawberries.

Directions

  • Cream the butter and sugar for about 1½ to 2 minutes. Creaming means you beat room temperature butter with sugar (preferably powdered or soft brown or castor) for a couple of minutes till the mixture becomes creamy, fluffy, and very pale.
  • Sift three-fourths of the flour, baking powder, baking soda, and the cinnamon into the creamed butter and sugar alternating it with the yogurt. (I ground my cinnamon fresh so it wasn’t a very fine powder.)
  • At this point, you can grate the apples.
  • Add and mix the apple and rest of the flour and fold everything together.
  • The batter is now ready to go into the oven.
  • Bake it at 180º C for about 45 minutes.
  • Your Apple Cinnamon Cake is now ready. You can cut it into wedges and serve warm right away.
  • With the frosting
  • If you wish to frost this Apple Cinnamon Cake, then read ahead. I decided to frost my cake with a delicious cream cheese frosting (Recipe on www.anjalisbakeaffair.com).
  • Slice the cake to get 3 even-sized slices. At this stage, you would usually soak the slices in some sort of simple sugar or flavored syrup to make it extra moist. But this particular cake is already so moist from the yogurt and the apples that you wouldn’t need to soak it.
  • Slather some of your frostings over the first slice of cake and spread around as evenly as possible. I like to add a generous sprinkling of my home-ground cinnamon over this before I cover it with the second slice of the cake.
  • Place the second slice over this and cover it with frosting too.
  • Dust with more Cinnamon.
  • Once all the slices are done, use the remaining frosting to cover the entire top and sides of the cake. I like to keep my cakes looking rustic and homely so I left it at this point.
  • Now get those lovely berries out and finish decorating your cake as you like!
  • Your Eggless Apple Cinnamon Cake with Creamcheese frosting and fresh summer berries is ready!

Recipe Video

Notes

  • I suggest grating the apple just before you are ready to add it to your batter because that would retain as much freshness as possible.
  • Serving Suggestion: This cake tastes great with Vanilla or caramel flavored ice-creams like Butterscotch.

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