Healthy Apple Cake
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This healthy apple cake turns out light and fluffy with a warming apple flavor. It’s easy to make and one of my family’s favorite baked goods.
Making classic desserts healthier is one of my favorite things to do. With a few simple swaps, I transformed my family’s longtime favorite apple cake recipe into a healthier, lower-fat version that doesn’t compromise on flavor.
Loosely adapted from my applesauce cake, it’s just as moist and fluffy as a classic apple cake and comes together in barely any time. It uses simple, pantry staple ingredients and is perfect for dessert or an afternoon snack.
In culinary school, we learned to swap applesauce for fat in cakes, but at home, I tested it again with different sweeteners and flour blends until I got a fluffy crumb that still feels indulgent.
Table of Contents
Why make my healthy apple cake
- Wholesome ingredients. I use just a touch of oil and sugar since the applesauce adds plenty of moisture and sweetness.
- Made in one bowl. So clean-up and set-up are easy.
- Perfect texture and taste. “Healthy” cakes tend to get a bad rap for being dry or crumbly, but not this one! I use simple baking staples to make a tender, surprisingly moist, and fluffy cake.
What readers are saying
★★★★★ – “I just made this last night. It turned out great. I made it as is and used some store-bought cream cheese frosting, as that was what I had in my pantry.” – Muna
★★★★★ – “Such a delicious cake- no one I served it to knew it was healthy!” – Laufey
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Flour. I used white whole wheat flour, which has more fiber than regular all-purpose flour without affecting taste or texture. If you’d like this cake to be gluten-free, use gluten-free flour with xanthan gum added.
- Allulose. I like to use allulose, but my brown sugar substitute also works just as well. Of course, if you don’t mind the extra calories and sugar, white and brown sugar does, as well. I’d avoid using honey or maple syrup, as they can change the cake’s texture.
- Baking soda. Reacts with the vinegar to replicate eggs, giving the cake some rise and fluffiness. Don’t use baking powder since it will change the cake’s texture.
- Cinnamon. A must for any apple-based dessert!
- Salt. Just a pinch.
- Unsweetened applesauce. The key ingredient! Not only does it add a subtle apple flavor, but it also reduces the fat required for the cake.
- Oil. A little oil is needed to give the cake a tender crumb and fluffy texture. If you don’t need this cake to be dairy-free, you can use unsalted melted butter instead.
- Vanilla extract. Essential for a good cake.
- Vinegar. Use white vinegar or apple cider vinegar. If you don’t have vinegar on hand, lemon juice will work.
- Milk of choice. I used unsweetened almond milk, but any milk works.
- Frosting. Optional but highly recommended.
How to make a healthy apple cake
Step 1- Mix. In a large bowl, combine the dry ingredients.
Step 2- Make cake batter. Fold in the wet ingredients and whisk until a smooth batter forms.
Step 3- Assemble. Pour the cake batter into the pans.
Step 4- Bake for 27-30 minutes or until a toothpick comes out mostly clean.
Step 5- Cool and frost. Remove the cake from the oven and let it cool briefly, then transfer it to a wire rack to cool completely before frosting.
Step 6- Serve.
Arman’s recipe tips
- Make a single cake. This recipe yields a double-layer cake with frosting, but if you prefer a single-layer cake, you can simply omit the second layer.
- Use a springform pan. If I have one on hand, I like to use it for easier removal. In my testing, this pan baked more evenly than a standard cake tin.
- Add more apple flavor. I like this cake’s smooth texture, but when I really want to enhance the apple flavor, I’ll fold in 1 tablespoon of apple pie spices or 1 cup of cored, peeled, and chopped apples. I tried folding in chunks of both Honeycrisp and Granny Smith apples. Honeycrisp added more sweetness, while Granny Smith added some tartness. Both worked!
- Change the flavor. Fold in 1-2 tablespoons of whiskey or espresso powder for a bold, richer flavor. Don’t worry; you won’t be able to taste either, but they’ll enhance the overall flavor of the cake.
Frequently asked questions
In my test batches, the cake turned dense if I overmixed the batter or used a liquid sweetener instead of a granulated one. I tried maple syrup once- the flavor was lovely, but the crumb turned heavy. Stick to granulated sugar or substitutes for the fluffiest result.
Yes, you can. I’ve made this cake using Bob’s Gluten Free 1:1 flour blend, and it worked perfectly. If you use another kind of flour, ensure it has xanthan gum added to it to hold its shape.
The applesauce gives a gentle sweetness and moisture, but it isn’t overpowering. When I wanted a stronger apple flavor, I folded in chopped Honeycrisp for sweetness.
Absolutely. Thanks to the applesauce, the cake stays moist for days. I’ve made it the night before a family gathering, and by the next day, the flavor has deepened even more. Just wait to frost until serving.
Storage instructions
To store: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresher for longer, refrigerate it for up to 2 weeks.
To freeze: Transfer cake slices to a freezer-safe container and freeze them for up to 3 months, then let them thaw overnight in the fridge.
✅ Nutrition reviewed
Since this cake has been developed to be healthier, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Healthy Apple Cake
Video
Ingredients
- 1 1/2 cups flour I used white whole wheat flour
- 1 cup allulose * See notes
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened applesauce
- 2 tablespoons oil any neutral flavored oil
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar white or apple cider
- 1 cup unsweetened almond milk or milk of choice
- 1 cup cream cheese frosting Optional ** See notes
Instructions
- Preheat the oven to 180C/350F. Grease a 9-inch springform cake pan and set aside.
- In a large mixing bowl, add the flour, keto brown sugar, cinnamon, baking soda, and salt and mix well. Add the vinegar, applesauce, oil, and milk, and mix until a thick and smooth batter remains.
- Pour the batter into the greased cake pan and bake for 27-30 minutes, or until a skewer comes out mostly clean.
- Remove the cake from the oven and let it cool completely before adding the frosting.
- To frost the cake, slice the cake lengthwise into three thin slices. Place one slice down, add frosting, then add the next layer. Add another layer of frosting, then the final cake slice on top. Frost the top and sides.
Notes
- Carbs and nutritional info: Please note, this is calculated using allulose. Other sugar substitutes will alter it. Also, this does not include the frosting. If you frost the cake, each slice will be around 162 calories.
- Sugar substitute note: I’ve had success with keto brown sugar and also monk fruit sweetener.
- Frosting: For a healthy cream cheese frosting, beat 1 cup non-fat cream cheese with 1/4 cup maple syrup and 1 teaspoon cinnamon until light and fluffy.
- Leftovers: Can be stored at room temperature, covered, for 3 days or in the fridge for 2 weeks. You can freeze slices for up to 6 months.
Nutrition
More healthy cakes
Originally published April 2021
I just made this last night. It turned out great. I made it as is and used some store bought cream cheese frosting since that is what I had in my pantry. I doubled the recipe and made two layers. My kids enjoyed this as a healthier evening dessert with coffee.
I have enjoyed baking through your recipes. This is probably the 5th recipe I have tried in three weeks and they have all been great
I just made this last night. It turned out great. I made it as is and used some store bought cream cheese frosting since that is what I had in my pantry. I doubled the recipe and made two layers. My kids enjoyed this as a healthier evening dessert with coffee.
I have enjoyed baking through your recipes. This is probably the 5th recipe I have tried in three weeks and they have all been great!
Could you add small diced apples to this?
This looks great! I was thinking of adding about half a cup of walnuts, maybe with an egg to help with binding. What do you think?
I have tried to make this 2x now with almond flour, coconut sugar, olive oil and coconut milk
Both cake never cook or firmed up like a cake!!! Runny??
hi Sherri- I am not surprised, as there is no almond flour in this recipe.