Desserts
This apple cake recipe no oil delivers all the cozy comfort of classic apple cake—moist layers, warm cinnamon swirls, and tender crumb—without a drop of grease. ✨ I developed it after years of testing oil-free adaptations, and the secret lies in applesauce and yogurt replacing fat while keeping texture perfect. Nana Mae used to say good baking starts with understanding moisture, and she was right. The magic happens in the batter where applesauce tenderizes the crumb while yogurt adds richness without oil. A simple cinnamon-sugar swirl ties it all together, creating those signature streaks that make every slice feel special. The cake bakes at 350°F for 45-50 minutes, emerging golden with just the right pull from the pan. What you'll end up with is a cake that's moist enough to stay tender for days, with apples that stay juicy and cinnamon flavor that lingers in every bite. The texture is light yet substantial—no dry crumb here. Perfect for fall gatherings or a comforting weekend treat. This version works with 2 cups of apples (your choice of sweet or tart varieties) and comes together in one bowl for easy prep. Let's make this cake!
Ingredients for apple cake recipe no oil
Nine simple ingredients create moist layers and cinnamon swirl magic without a drop of oil.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsweetened Applesauce 🍎 | 1 cup | Unsweetened for balance |
| Plain Yogurt 🥛 | ¾ cup | Full-fat for richness |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar works too |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Baking Powder 🍞 | 2 tsp | Aluminum-free preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground for aroma |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Apples 🍏 | 2 cups | Peeled, diced, tart variety |
| Granulated Sugar 🍚 | ¼ cup | For cinnamon swirl |
| Ground Cinnamon 🌿 | 1 tbsp | Extra for swirl |
| Powdered Sugar 🍚 | 2 tbsp | For dusting |
The applesauce and yogurt are the stars here—Trader Joe's has excellent unsweetened applesauce, and full-fat Greek yogurt makes all the difference. For apples, grab Granny Smith or Honeycrisp from the produce section—they hold up best to baking. The cinnamon should be freshly ground; Penzeys sells it in bulk if you're serious about baking. Flour? Sift it before measuring—this makes the cake light as a cloud. And don't skip the vanilla extract; imitation won't cut it here.
No applesauce? Pumpkin puree works in a pinch (same amount), though it'll change the flavor slightly. Short on yogurt? Mashed banana or applesauce can stretch it, but reduce other liquids by 2 tbsp. The baking powder is non-negotiable—double-check it's fresh (if it smells like vinegar, toss it). For the swirl, mix the sugar and cinnamon right before adding to the batter—those streaks should be thick enough to see through the cake. No powdered sugar? Granulated sugar works, but it'll be slightly grainier.
This cake keeps beautifully—5 days in the fridge wrapped tightly, or 3 months frozen in slices. I always bake an extra pan because it reheats wonderfully (30 seconds in the microwave, or 10 minutes at 300°F). For serving, dust with powdered sugar right before slicing—it melts into the warm cake and makes everything feel special. Store leftovers in an airtight container, and if you're gifting, wrap slices in parchment paper for easy transport.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the yogurt and applesauce combo—no butter, no fuss, just stir until just combined. The batter’s so thick and smooth, it practically mixes itself while I scrape the last bits from the bowl.
- Spice-Forward Sweetness: That caramelized sugar crust? It’s the star. The applesauce keeps it moist without being heavy, and the yogurt gives it this subtle tang that makes every bite feel like a hug—especially with a cup of tea.
- Weeknight Workhorse: Slice it for breakfast, pack it for lunch, or serve it at a picnic. The portions are perfect for one, but it’s big enough to share. Honestly, I’ve made this for book clubs, potlucks, and lazy Sundays—and it’s never let me down.
- Budget Magic: Flour, sugar, eggs—these are pantry staples that won’t break the bank. Plus, leftovers stay fresh for days (if they last that long). Between us, I’ve fed a crowd for under $10, and no one ever guessed it was oil-free.
Step-by-step instructions for apple cake no oil
Here's how to create a wonderfully moist cake with rich cinnamon swirls—no oil needed.
👨🍳 Step 1: Mix Dry Ingredients for Perfect Texture
In a medium bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, 2 tsp ground cinnamon, and 0.5 tsp salt. Sift this mixture directly into a large mixing bowl to aerate it—this creates a lighter crumb. I like to press down gently with my fingers to remove any lumps, ensuring everything is evenly distributed.
The reason we sift is to prevent dense pockets in the cake. Flour absorbs moisture unevenly, so breaking up clumps now guarantees a uniform rise. Set this bowl aside for now—we'll come back to it after mixing the wet ingredients.
👨🍳 Step 2: Combine Wet Ingredients for Maximum Moisture
In the same large bowl, add the 1.5 cups granulated sugar, 1 cup unsweetened applesauce, 1 cup plain nonfat yogurt, 2 whole large eggs, and 1 tbsp vanilla extract. Using a hand mixer on medium speed, beat everything together for 2-3 minutes until completely smooth and slightly thickened.
The applesauce and yogurt replace oil by providing moisture and fat content—this is what keeps the cake tender. The eggs bind everything together while adding structure. You'll notice the mixture becomes glossy and airy as you mix, which is exactly what we want for that perfect cake texture.
🥘 Step 3: Fold in Apples and Prepare Cinnamon Swirl
Gently fold in the 2 cups finely diced red apples using a silicone spatula. Be careful not to overmix—just combine until the apples are evenly distributed. In a small bowl, mix together the 0.25 cup granulated sugar and 2 tbsp ground cinnamon for the swirl filling.
Here's where the magic happens: the apples add natural sweetness and moisture, while the cinnamon-sugar mixture creates those beautiful swirls. If you're using the optional 0.5 cup melted unsalted butter, now's the time to fold it in for extra richness, though the cake will still be delicious without it.
🍳 Step 4: Layer and Swirl for Visual Appeal
Pour half of the batter into a greased 9-inch round cake pan (or line with parchment paper for easy removal). Sprinkle half of the cinnamon-sugar mixture over the top, then gently swirl it with a butter knife. Add the remaining batter and repeat with the remaining cinnamon-sugar, creating a marbled effect.
Don't over-swirl—the goal is to create visible streaks, not a completely mixed filling. Tap the pan gently on the counter to help the layers settle. The swirls will become more pronounced as it bakes, creating that gorgeous cinnamon pattern we all love.
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 350°F and bake the cake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown, but the top might look slightly underdone—that's normal with this recipe.
I always check for doneness at the 40-minute mark because ovens vary. The cake needs to set completely before removing it—if it's still jiggly, give it another 5-10 minutes. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips For Making Apple Cake Recipe No Oil
- Mix Dry Ingredients First: The yogurt and applesauce will make this batter thick and gloopy—don’t even think about trying to fold them in last. Whisk the flour, sugar, and baking powder together before adding wet ingredients, or you’ll end up with lumps that turn into dense pockets in your cake. I learned this the hard way when my first attempt had texture like a brick.
- Use Room-Temp Eggs: Cold eggs from the fridge will curdle when mixed with yogurt, and that’s a fast track to a weird, grainy batter. Let those eggs sit out for 30 minutes before cracking them in—your cake will rise better and stay moist longer. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: This isn’t a pancake—stop folding the applesauce and yogurt into the dry mix the second everything’s just combined. Overmixing develops gluten, and your cake will turn out tough instead of tender. Two or three gentle stirs with a spatula is all it takes.
- Bake Until a Toothpick Comes Out Clean: The no-oil method means this cake dries out faster than usual, so pull it when the center reads 205°F (96°C) and the toothpick comes out with a few moist crumbs—but no wet batter. If you take it out too soon, the middle will stay gummy; if you wait too long, it’ll be dry. Trust the toothpick, not the timer.
Make-ahead tips for this dish
Prep Ahead Like Nana Mae
This cake is perfect for making ahead—Nana Mae always baked hers the night before for church potlucks. After baking, let it cool completely, then wrap tightly in plastic wrap or store in an airtight container. It keeps at room temperature for 4-5 days or refrigerated for 1 week. The flavors actually deepen overnight, with the apples releasing more juice and the cinnamon aroma intensifying. 🍎
Freezer-Friendly Slices
For maximum convenience, slice the cake before freezing. Wrap each slice individually in plastic wrap and place in a freezer bag with all air removed. Frozen slices reheat beautifully—just microwave for 20-30 seconds until warmed through. I like to serve these to Emma and Jack for school lunches—they love the cinnamon swirls melting slightly. Thaw overnight in the fridge if you prefer a firmer texture.
Batter Prep Shortcut
Make the batter up to 24 hours ahead and store it in the fridge. When ready to bake, simply fold in the apples and assemble the cake. I often do this when hosting—it cuts my baking time in half. Just be sure to use room temperature eggs when mixing to maintain the right consistency. The batter doesn't thicken significantly overnight, so you can proceed as written.
Cinnamon Swirl Prep
Prepare the cinnamon-sugar mixture in advance and store it in a small airtight container in the pantry. This saves time on baking day and ensures you have it ready when needed. For extra convenience, I sometimes make a double batch—one for this cake and one for my apple crisp recipe. The mixture keeps for 2 weeks at room temperature, though it's best used within 1 week for maximum flavor.
Applesauce Make-Ahead
Homemade applesauce is worth the effort—it adds depth to this cake. Make a batch and store it in the fridge for 1 week or freeze for 6 months. I like to use Granny Smith apples for their tartness, but Honeycrisp works beautifully too. For extra flavor, add a pinch of cinnamon while cooking. The applesauce should be completely smooth—no chunks—so strain it well before using in the batter.
Equipment Prep
Get your 9-inch round cake pan ready by greasing it thoroughly or lining with parchment paper. I prefer parchment because it prevents sticking and makes removal easy. Have your silicone spatula and butter knife ready for swirling—they're essential for creating those beautiful cinnamon patterns. Preheat your oven while you assemble the cake to ensure even baking. A wire rack is also handy for cooling the cake properly after baking. 💫
Nutrition facts
Frequently asked questions
Can I substitute applesauce with something else?
Yes! For 1 cup of applesauce, try 1 cup of mashed banana or pumpkin puree—both add moisture without oil. Just reduce other liquids by 2 tablespoons to balance the batter. If using banana, expect a slightly sweeter flavor that pairs beautifully with cinnamon.
Why does my cake turn out dry?
Overbaking is the most common cause—check for doneness at 40 minutes (toothpick should have moist crumbs). Another trick: brush warm cake layers with applesauce or yogurt glaze after baking to restore moisture. Also, ensure your apples are diced small for even distribution.
Can I make this cake gluten-free?
Replace the 2.5 cups all-purpose flour with 2 cups gluten-free 1:1 baking flour (like Bob's Red Mill) plus 0.5 cup cornstarch. Add 1 teaspoon xanthan gum if your blend doesn't include it. The texture will be slightly denser but still delicious—just don't overmix the batter.
What's the best way to store leftovers?
Wrap cooled cake tightly in plastic wrap or store in an airtight container at room temperature for 4-5 days. For longer storage, slice and freeze individual portions in freezer bags. Reheat frozen slices for 20-30 seconds in the microwave—the cinnamon swirls melt beautifully!
How do I make it extra moist?
Add 1 tablespoon lemon juice to the batter for brightness, or replace 0.25 cup of yogurt with plain Greek yogurt for extra richness. For the pan, line it with parchment paper and brush with applesauce before adding batter. This creates a moisture barrier that keeps the cake tender.