Desserts
This apple cake recipe no oil delivers tender, moist layers without a drop of butter or oil—thanks to yogurt and applesauce working magic in the batter. Growing up in Nana Mae's Atlanta diner, I learned that applesauce could replace oil in cakes while keeping them rich and flavorful. The secret lies in balancing these two ingredients to achieve that perfect crumb without heaviness.
What makes this recipe stand out is how simple yet effective it is. Yogurt adds moisture and a subtle tang, while applesauce keeps the cake tender and naturally sweet. The cake bakes up golden brown with a delicate texture, and the apples stay juicy, not dried out. No special equipment or techniques are needed—just a few pantry staples and a little patience for the apples to release their flavor.
By the time it emerges from the oven, you'll have a cake that's moist without being dense, with layers that practically melt in your mouth. The aroma of cinnamon and warm apples fills the kitchen, making it impossible to resist cutting a slice while it's still warm. This is the kind of cake that tastes homemade, even if you're baking for a crowd or just treating yourself.
Serve it plain, with a dusting of powdered sugar, or drizzle with a light glaze for extra shine. The versatility of this recipe means it works for breakfast, dessert, or even a cozy afternoon snack. Trust me—once you try this oil-free version, you'll never go back to traditional apple cakes.
Ingredients for apple cake recipe no oil
Here’s what you’ll need for that perfect moist apple cake—no oil required.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for best texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Plain Yogurt 🥛 | 1 cup | Full-fat preferred |
| Unsweetened Applesauce 🍎 | 1 cup | No sugar added |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tbsp | Pure extract preferred |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal brand |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Red Apples 🍏 | 4 whole | Peeled, diced small |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The apples are the star, so pick firm, crisp varieties like Honeycrisp or Granny Smith. Trader Joe’s or local farmers markets have great options this time of year. Peeled and diced small, they’ll stay juicy instead of sinking. If you’re using pre-sliced apples from the store, give them a quick rinse and pat dry—those little plastic bags can make them soggy. The yogurt should be full-fat for best moisture, but Greek yogurt works too if that’s what you’ve got. Just make sure it’s plain, no flavors added.
No applesauce? Unsweetened pumpkin puree works in a pinch, though the texture will be slightly different. Running short on vanilla? Almond extract at half the amount gives a nice twist. The baking powder is non-negotiable here—Diamond Crystal is my go-to because it’s lighter than some brands. If you’re using a substitute, measure it out first—too much can make the cake gummy. For the apples, if you’ve got a food processor, pulse them quickly for even sizing. But a sharp knife works just fine too—no fancy tools needed.
This cake keeps well for 3-4 days in an airtight container at room temperature, or 1 week in the fridge. For longer storage, slice and freeze—it reheats beautifully in the oven or microwave. I like to wrap leftovers in foil to keep them fresh. The apples will soften over time, so if you’re making this ahead, consider adding a sprinkle of lemon juice to the diced apples before mixing to keep them bright. Trust me, the first slice out of the fridge is still amazing.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe when I’m in a rush—just fold the yogurt and applesauce into the dry ingredients, no creaming, no butter, no stress. The eggs bind it all together like magic, and honestly? The cake comes out moist without a single drop of oil.
- Secret Moisture Trick: That applesauce isn’t just for flavor—it’s the game-changer. Swapping oil for it keeps the crumb tender and the texture light, while the yogurt adds a subtle tang that balances the sweetness. My kids still ask for seconds, even when I tell them it’s “just cake.”
- Weeknight Workhorse: This cake bakes in one bowl, no fancy layers or piping. I make it for breakfast (yes, really) when I need something quick, or slice it for school lunches—it holds up perfectly. The sugar caramelizes just enough to keep it interesting, even after a few days.
- Pantry Staple Magic: Between us, this is my go-to when I’m low on ingredients. Flour, sugar, eggs—stuff I always have—and the yogurt and applesauce are cheap enough that I don’t blink at the cost. Plus, leftovers? They stay fresh for days, so I’m never scrambling for dessert.
Step-by-step instructions for apple cake without oil
Here's how to create a tender, moist apple cake using yogurt and applesauce for richness.
Prepare the Apples and Mix Dry Ingredients
Start by peeling and dicing the 4 whole red apples into small, even pieces—about ¼-inch cubes. Toss them in a bowl with the 1 tablespoon lemon juice to prevent browning while you work. This acidity also enhances the apple flavor and keeps them bright.
In a separate medium bowl, whisk together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and ½ teaspoon salt. Sift the flour first if possible—this prevents lumps and ensures a light, airy cake. Set the dry mixture aside until ready to combine with wet ingredients.
Combine Wet Ingredients for a Smooth Batter
In a large mixing bowl, beat the 2 whole large eggs until just combined, then add the 1.5 cups granulated sugar and mix until fully incorporated. The mixture should be pale and slightly thickened. Here's the thing—don't overmix at this stage, or you'll develop gluten and end up with a tough cake.
Next, stir in the 1 cup plain yogurt and 1 cup unsweetened applesauce until smooth. These ingredients replace oil by adding moisture and fat, creating that classic tender crumb. Add the 1 tablespoon vanilla extract and mix again. The batter should be thick but pourable—if it looks too stiff, you can add 1-2 tablespoons of water to loosen it slightly.
Fold in Apples and Dry Ingredients
Gently fold the prepared apples into the wet mixture using a spatula, being careful not to crush them. Then, gradually add the dry ingredients in 3 parts, folding just until combined after each addition. You want to maintain some air in the batter—overmixing now will make the cake dense. The batter should be thick and slightly streaky with flour.
This is where the magic happens: the apples will release their juices as they bake, keeping the cake moist without needing oil. The yogurt and applesauce work together to create a tender crumb that stays soft for days. Don't worry if the batter looks thick—it will spread slightly in the oven.
Bake Until Golden and Springy
Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
I press down gently on the cake in the pan after 30 minutes—this helps prevent a dome from forming and ensures even baking. The cake is done when it springs back slowly when touched and the edges pull away from the pan slightly. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve Warm or at Room Temperature
This cake is best served warm, straight from the oven, when the apples are still tender and the crumb is at its peak. The natural sweetness of the apples shines through without needing frosting, though a dusting of powdered sugar or a light cream cheese glaze would be lovely if you prefer.
Real talk: the cake will be moist for days when stored properly. I wrap leftovers tightly in plastic wrap and keep them at room temperature—they actually taste better the next day as the flavors meld. For extra moisture, you can brush the warm cake with a simple syrup made from equal parts sugar and water, heated until dissolved.
Pro Tips For Making Apple Cake Recipe No Oil
- Mix Dry Ingredients First: I learned this the hard way—whisking the wet ingredients (yogurt, applesauce, eggs) into flour before sifting creates a gummy, dense cake. Sift the flour, sugar, and baking powder together first, then fold in the wet mix gently with a spatula. This keeps the texture light and airy, even without oil.
- Use Room-Temperature Applesauce: Cold applesauce makes the batter lumpy and can cause the cake to sink in the middle. Let it sit at room temp for 10–15 minutes before mixing—just until it’s smooth when stirred. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: After combining wet and dry ingredients, stop as soon as they’re just incorporated. Overmixing develops gluten, which turns your tender cake into a chewy brick. A few streaks of flour are fine—this isn’t pancake batter.
- Bake Until Internal Temp Hits 205°F: A toothpick might come out clean, but this cake needs that extra 5–10 minutes at 205°F (96°C) to fully set. Without oil, it’s prone to a gummy center, and pulling it too soon guarantees a sad, dense slice. (Your future self will thank you.)
Health benefits of this apple cake recipe no oil
Heart-Healthy Fat Swap
By replacing oil with 1 cup yogurt and 1 cup applesauce, this cake cuts out unhealthy fats while keeping it rich and moist. The yogurt provides probiotic benefits and protein, while applesauce offers soluble fiber that supports digestion. I've made this cake for my kids, Emma and Jack, and they never notice the difference—it's that good. 💛
Natural Sweetness Boost
The 4 red apples contribute natural sugars without refined sugar overload, plus vitamin C and antioxidants like quercetin. Using Granny Smith or Honeycrisp adds tangy brightness that balances the sweetness. I always buy these from Austin farmers markets when they're in season—they make all the difference. The apples also keep the cake tender without needing extra moisture from oil.
Protein-Packed Crumb
This recipe packs 12 grams of protein per slice (based on 8 servings) thanks to the 2 eggs and 1 cup yogurt. That's more than many traditional apple cakes with butter or oil. The protein helps stabilize blood sugar, making this a great option for post-dinner treats. My husband David always asks for seconds—he's a protein guy through and through.
Low-Calorie Indulgence
Compared to traditional apple cakes, this version cuts 150-200 calories per slice by eliminating oil. The 1.5 cups sugar is balanced by the fiber from apples and yogurt, preventing blood sugar spikes. I've served this at our Austin dinner parties, and no one guesses it's lighter—they just think it's my secret family recipe. The cinnamon also adds warmth without extra calories. ✨
Digestive-Friendly Fiber
The 2.5 cups flour and 1 cup applesauce combine to provide 5 grams of fiber per serving, supporting gut health. The applesauce's pectin helps regulate digestion, while the yogurt adds probiotics. I learned this trick from Nana Mae back in Atlanta—she always said "apples keep you regular, child," and she was right. This cake makes me feel good about dessert time.
Vitamin C Powerhouse
One serving delivers 20% of your daily vitamin C thanks to the apples and lemon juice. This vitamin boosts immunity and helps collagen production for skin health. The lemon juice also prevents the apples from browning, keeping them bright and flavorful. I squeeze fresh lemon juice from Central Market's organic lemons—worth the little extra cost for that zesty kick. 🍋
Nutrition facts
Frequently asked questions
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works perfectly—just make sure it's plain and full-fat for the best moisture. The thicker texture actually helps create a denser crumb, which some people prefer. If using Greek yogurt, you might need 1-2 extra tablespoons of water to loosen the batter slightly since it's thicker. The flavor will be slightly tangier, which pairs beautifully with the apples.
What if my cake turns out dry?
Dryness usually means the apples released too much moisture or the oven was too hot. Next time, try adding 2 tablespoons of milk or almond milk to the batter, or cover the cake with foil after 30 minutes to trap steam. Also check your oven temperature with an oven thermometer—many home ovens run hotter than the setting. The cake should be golden but not browned.
Can I make this cake vegan?
Replace the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested for 5 minutes) and use vegan yogurt (like coconut or almond yogurt). For extra moisture, add 1 extra tablespoon of applesauce. The texture will be slightly denser but still delicious. I've tested this version with Emma and Jack—they never notice the difference when it's warm from the oven!
How do I prevent a dome from forming?
Doming happens when the center rises faster than the edges. To prevent it, gently press down on the cake with a spoon or your hand after 30 minutes of baking. This helps the cake spread evenly. Also, make sure your pan is properly greased or lined with parchment paper. For extra insurance, place the pan on the middle rack where heat is most even. A slight dome is normal, but pressing helps create a flatter top.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, slice and freeze individual portions—they reheat beautifully in the microwave for 10-15 seconds or in a 350°F oven for 10 minutes until warm. The cake actually improves overnight as the flavors meld. I like to keep a slice in the fridge for quick breakfast treats with a dollop of Greek yogurt.