Eggless Apple Cinnamon Cake
Apple Cinnamon Cake is an eggless and incredibly delicious cake. It is a moist and soft cake filled with fresh apple and beautiful cinnamon flavor. The perfect breakfast, dessert or snack cake. Cinnamon and apple are like matches made in heaven. It is a super easy and simply recipe that you’ll love to make it over again!
Equipment
- OTG
- 240 ml measuring cups and spoons set
- 7 inches round tin
- Mixing bowls
Ingredients
- 128 Grams Whole wheat flour (1cup)
- 240 ml Buttermilk (see notes) (1 cup)
- 1 cup Apple finely chopped (About 2 medium apples)
- 1 Teaspoon Cinnamon powder
- 60 ml Oil (¼ cup)
- 150 Grams Jaggery grated (⅔ cup)
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- 1 Teaspoon Vanilla extract (Essence
- ¼ Teaspoon Salt
Instructions
- Preheat oven to 180° C for 10 minutes. Grease the baking cake tin with oil and line with parchmenr paper or simply dust it with some flour.
- Sieve the flour, baking powder, baking soda, salt for 2-3 times. Add cinnamon powder, mix well and set aside.
- In a mixing bowl add in the buttermilk and vanilla. Add the jaggery, whisk and allow jaggery to melt.
- Add oil, apple and stir the mixture well.
- Add the flour mixture and gently fold and incorporate them. The batter consistency should not be very running. The apple will release moisture while baking so the batter consistency should be slightly thick.
- Pour the batter into the greased pan and tap the pan for 3-4 times to release any air bubbles.
- Bake the cake at preheated oven @180° C for 30-35 minutes. Start checking from 30 minutes. A tooth pick inserted should come out clean.
- Remove the cake from the oven and let it stand for about 5-10 minutes. Demould and let the cake cool down completely on a cooling rack. Cut into slices and serve.
Notes
- All ingredients to be at room temperature.
- Always preheat oven before starting your bake.
- Sieve the flour 2-3 times, this helps in getting a nice texture to the cake.
- To make buttermilk at home, in 1 cup milk add 1 tsp lemon juice or vinegar. Mix well and set aside for 5 minutes. Your buttermilk is ready in 5 minutes.
- Be careful with your cake batter. It should not be running. The batter consistency should be slightly thick but flowing. The apple will release lots of moisture whole baking.
- Do not open the oven frequently to check the cake while the baking is in process.
- Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
- If you can’t finish the cake in a day or two, you need to refrigerate the cake to go good for some few more days. Since the cake is loaded with fresh apples it won’t stay long in room temperature unlike other cakes