There is something so comforting about the smell of cinnamon and fresh apples baking in the oven. It makes the whole house feel cozy and inviting.
Today I want to share my recipe for a soft, moist eggless apple cinnamon cake.
If you have an egg allergy or simply ran out of eggs at home, you do not have to miss out on a great slice of cake.
The yogurt and fresh diced apples keep the texture tender and rich without needing any eggs at all.
It is very simple to make, and it goes wonderfully with a hot cup of tea or coffee.
Why You’ll Love It
Fresh Apple Flavor – Every slice is packed with tender apples, bringing natural sweetness and fresh fruit flavor.
Soft and Moist – Greek yogurt, milk, and oil create a wonderfully soft cake without any eggs.
Warm Cinnamon Taste – Cinnamon throughout the cake gives every serving a cozy flavor that pairs perfectly with apples.
Delicious Texture – The tender cake, juicy apples, and lightly crisp cinnamon topping create a satisfying texture.
Ingredient List
For The Cake
- 2 1/4 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Salt
- 2 tsp Ground Cinnamon
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 cup Plain Greek Yogurt
- 1/2 cup Neutral Oil
- 1/2 cup Whole Milk
- 2 tsp Vanilla Extract
- 2 1/2 cups Peeled Diced Apples
For The Topping
- 2 tbsp Granulated Sugar
- 1/2 tsp Ground Cinnamon
Directions
Step 1
Heat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
Step 2
Whisk the all-purpose flour, baking powder, baking soda, fine salt, and ground cinnamon together.
Step 3
In a second bowl, whisk the granulated sugar, light brown sugar, Greek yogurt, neutral oil, whole milk, and vanilla extract until smooth.
Step 4
Fold the dry ingredients into the wet mixture just until combined, then fold in the diced apples. Spread the thick batter evenly in the prepared pan.
Step 5
Mix the granulated sugar and ground cinnamon for the topping and sprinkle it over the batter.
Step 6
Bake for 45 to 55 minutes until the center springs back and a tester comes out without wet batter. Cool in the pan for 20 minutes, then release the sides and cool until warm before serving.
Tips
Measure the Flour Carefully
Spoon the flour into your measuring cups and level the tops with a straight edge instead of scooping directly from the bag.
Too much flour can make this thick apple batter heavy and dry, so weighing the flour at 2 1/4 cups is even more accurate if you have a kitchen scale.
Cut the Apples Into Small Pieces
Dice the peeled apples into pieces about 1/2 inch wide so they soften fully while the cake bakes.
If the apple pieces are very juicy, gently pat them dry before folding them into the batter. This helps prevent extra moisture from collecting in the center.
Use Thick Greek Yogurt
Choose plain Greek yogurt with a thick texture rather than a thin, runny yogurt. The thick yogurt gives the cake enough moisture without making the batter loose.
If your yogurt has liquid sitting on top, pour it off before measuring. Bring the yogurt and milk close to room temperature so they blend smoothly with the oil.
Try These Next
Questions You Might Have
Which apples work best in this eggless apple cinnamon cake?
Use firm apples that hold their shape while baking, such as Granny Smith, Honeycrisp, or Pink Lady. A mix of sweet and tart apples gives the cake a balanced flavor.
Cut the apples into small, even pieces so they soften at the same rate and spread evenly through the thick batter.
Eggless Apple Cinnamon Cake
Ingredients
Equipment
Method
- Heat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
- Whisk the all-purpose flour, baking powder, baking soda, fine salt, and ground cinnamon together.
- In a second bowl, whisk the granulated sugar, light brown sugar, Greek yogurt, neutral oil, whole milk, and vanilla extract until smooth.
- Fold the dry ingredients into the wet mixture just until combined, then fold in the diced apples. Spread the thick batter evenly in the prepared pan.
- Mix the granulated sugar and ground cinnamon for the topping and sprinkle it over the batter.
- Bake for 45 to 55 minutes until the center springs back and a tester comes out without wet batter. Cool in the pan for 20 minutes, then release the sides and cool until warm before serving.