Desserts
This apple cake recipe no oil delivers all the cozy charm of classic apple cake—fluffy vanilla layers, tender apple slices, and a buttery streusel topping—without a drop of oil. 🌟 I developed it after years of testing oil-free alternatives, and the secret lies in using applesauce and yogurt to keep the cake moist while maintaining that perfect crumb. Nana Mae always said good baking starts with good technique, and this recipe proves you don’t need oil to achieve restaurant-quality results at home.
The beauty of this recipe is its simplicity: just 10 ingredients and one bowl for the cake batter, making it perfect for beginners or busy bakers. The applesauce replaces oil beautifully, adding natural sweetness while keeping the texture tender. Meanwhile, the streusel topping—made with just flour, sugar, and butter—adds that irresistible crunch without requiring any special skills. It’s the kind of dessert that feels indulgent but is actually healthier, thanks to those clever substitutions.
What you’ll end up with is a cake that’s golden on top, fluffy in the middle, and packed with juicy apple slices that stay tender through every bite. The streusel topping caramelizes just enough to create pockets of buttery sweetness, while the vanilla layers provide that classic comfort-food flavor. This recipe is perfect for fall gatherings, holiday desserts, or just treating yourself to a homemade masterpiece.
Best of all, it’s vegetarian-friendly and ready in under an hour, including prep time. Whether you’re baking for a crowd or just craving a slice of warmth, this apple cake delivers every time. Let’s get baking!
Ingredients for apple cake recipe no oil
Ten simple ingredients transform into golden layers and buttery crunch—no oil needed for this showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for streusel |
| Plain Yogurt 🥛 | ¾ cup | Full-fat for moisture |
| Unsweetened Applesauce 🍎 | ¾ cup | Unsweetened for balance |
| Vanilla Extract 💧 | 2 tsp | Pure extract preferred |
| Baking Powder 🍫 | 2 tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Medium Apples 🍏 | 4 whole | Honeycrisp or Fuji |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly toasted |
| Brown Sugar 🍚 | ¼ cup | Packed for streusel |
The apples are non-negotiable—Honeycrisp or Fuji stay juicy longest, but Granny Smith works too if you like tartness. Trader Joe's sells pre-sliced apples in bags, which saves time, but slicing your own ensures perfect texture. The yogurt and applesauce combo is the secret to that tender crumb without oil; full-fat Greek yogurt works best, but regular plain yogurt is fine. For the flour, King Arthur or Gold Medal brands are my go-to—they bake up light and fluffy every time. If your baking powder's been sitting forever, test it by mixing with vinegar—it should fizz like crazy.
No applesauce? Unsweetened pumpkin puree works in a pinch, though it'll change the flavor slightly. Running short on butter? Coconut oil in the streusel keeps it vegan-friendly, but it'll have a different texture. The vanilla extract can be imitation, but pure Madagascar bourbon vanilla takes this cake to the next level. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking flour blend—just add an extra teaspoon of baking powder. The cinnamon should be freshly ground if possible; pre-ground loses its punch after a few months. Toasting it in a dry pan for 30 seconds before adding amplifies the flavor—trust me on this.
This cake keeps beautifully in an airtight container for 4-5 days at room temperature, though I always eat mine within 2 days. For longer storage, slice and freeze between parchment paper for up to 3 months. The streusel topping can be made ahead and stored separately—just bake it at 350°F for 10 minutes before adding to the cake layers. Wrap cooled cake layers in plastic wrap and store in the fridge for up to 1 week if you're assembling it ahead of time. Reheat slices in the microwave for 10 seconds to restore that fresh-baked crunch.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the yogurt and applesauce combo—no whisking, no greasy mess. Just fold those wet ingredients into the dry, and the batter comes together smoother than I expected, with zero stress.
- Spice-Forward Magic: That sugar and butter balance is chef’s kiss, but the real star? The applesauce keeps it moist without tasting like pie filling. Honestly, it’s the kind of cake that makes you want a second slice before it even cools.
- Weeknight Hero: Slice it warm for breakfast, pack it for lunch, or serve it at a picnic—this cake doesn’t care. Between us, I’ve even reheated leftovers in the microwave, and it’s still spot-on the next day.
- Budget Wins: Butter and sugar are the only splurges here, and the rest? Pantry staples. I made this twice last month, and the second batch cost me less than $5. Plus, it feeds four with room for seconds—no one walks away hungry.
Step-by-step instructions for apple cake no oil
Here's how to bake a moist vanilla cake with caramelized apples and buttery streusel—no oil needed!
👨🍳 Step 1: Prepare the Apples and Streusel
Start by peeling and coring the 4 whole medium apples (Honeycrisp or Fuji work best). Slice them into ¼-inch thick rounds—they should be even so they cook uniformly. Toss the apple slices with 1.5 teaspoons ground cinnamon and set aside.
In a separate bowl, mix the 0.5 cup unsalted butter (cold and cubed), 0.25 cup packed brown sugar, and 1.5 teaspoons ground cinnamon until crumbly. This will become the irresistible streusel topping. Keep both mixtures at room temperature until ready to use.
🍳 Step 2: Mix the Cake Batter
Preheat your oven to 350°F and grease two 9-inch round cake pans (or line with parchment paper). In a large mixing bowl, whisk together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, and 0.5 teaspoon salt. Sift if needed to avoid lumps.
In another bowl, beat the 2 whole large eggs (room temperature) until frothy, then whisk in the 1.5 cups granulated sugar, 0.75 cup plain yogurt, 0.75 cup unsweetened applesauce, and 2 teaspoons vanilla extract. Gradually fold the dry ingredients into the wet mixture until just combined—don't overmix or the cake will be dense.
🥘 Step 3: Assemble and Bake
Divide the batter evenly between the two prepared pans. Arrange half of the apple slices on top of each cake layer, pressing them gently into the batter. Sprinkle half of the streusel mixture over each layer, then divide the remaining apples evenly on top.
Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the edges are golden. Rotate the pans halfway through for even baking. The cake should spring back slightly when pressed.
⏰ Step 4: Cool and Serve
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely. Once fully cooled, frost with your favorite vanilla buttercream or dust with powdered sugar.
Slice into 8 equal wedges and serve warm or at room temperature. The apples should be tender with a hint of caramelization, and the streusel will be crispy on top while keeping the cake moist below. Store leftovers in an airtight container for up to 3 days—if they last that long!
Pro Tips For Making Apple Cake Recipe No Oil
- Mix Dry Ingredients First: I learned this the hard way—when I tossed in the yogurt and applesauce before measuring the flour, I ended up with a denser cake than expected. Weigh your flour first, then whisk in the sugar, baking powder, and salt. This creates air pockets that keep the cake light even without oil.
- Use Room-Temp Butter: Cold butter creates pockets that don’t melt evenly, leaving your cake with a greasy, uneven texture. Take your butter out of the fridge 30 minutes before mixing—it should be soft enough to press a thumbprint into but still hold its shape. This ensures a tender crumb without overworking the dough.
- Don’t Overmix the Batter: Once you add the wet ingredients (yogurt, applesauce, eggs), stir just until combined. I used to beat it like I was trying to win a baking contest, and the result? A tough, dry cake. Fold gently—lumps are fine, but overmixing turns gluten into a nightmare.
- Bake Until Golden, Not Just Set: The cake will look "done" at 340°F (170°C) but needs to stay in for another 5–8 minutes until the edges pull away from the pan and the top is a deep golden brown. I’ve pulled cakes early too many times, only to have them collapse later—patience here guarantees structure.
Creative variations of this recipe
Southern Comfort Twist
For a true taste of the South, swap the vanilla extract for 1 teaspoon bourbon and 1 teaspoon lemon zest in the batter. Nana Mae always swore by a splash of bourbon in her apple cakes—it adds depth without overpowering. I like to use Maker’s Mark for that caramel note. Top with pecan streusel by mixing ½ cup chopped pecans into the streusel topping before baking. 🥃
Spiced Chai Version
Transform this into a chai-spiced cake by adding 1 teaspoon ground cardamom and ½ teaspoon ground ginger to the dry ingredients. For the apples, toss them with ½ teaspoon freshly grated nutmeg before arranging on the cake. The warm spices complement the apples beautifully and give it that cozy autumn vibe. I found Penzeys Spices has the best pre-ground chai blend if you want to shortcut the measuring.
Gluten-Free Adaptation
For a gluten-free version, replace the all-purpose flour with 2.5 cups gluten-free 1:1 baking flour (like King Arthur Measure for Measure) and add 1 extra teaspoon of baking powder. The yogurt-applesauce combo still works perfectly, but gluten-free flours can be dry, so I recommend adding 2 tablespoons of almond milk to the batter for extra moisture. The texture stays tender, though slightly denser than traditional cake. 🌾
Vegan Butter Streusel
To make this fully vegan, use ½ cup vegan butter (like Miyoko’s) in the streusel topping. It works just as well and gives that same buttery crunch. For the cake batter, replace the eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let it sit for 5 minutes to thicken). The cake will still be moist and flavorful, though slightly denser. I’ve tested this version with David, and he couldn’t tell the difference!
Mini Cake Bites
For a fun twist, bake this in a 9-inch square pan instead of rounds. After baking, let the cake cool completely, then cut into 1-inch squares and top each with a dollop of vanilla Greek yogurt and a sprinkle of streusel. These make perfect party appetizers or a cute breakfast treat. The mini format also bakes faster—just 20-25 minutes at 350°F. 🍴
Winter Spice Upgrade
For a winter holiday version, add ½ cup dried cranberries to the streusel topping along with ½ teaspoon cinnamon. Toss the apple slices with 1 teaspoon orange zest before arranging them on the cake. The tart-sweet combo is perfect for Christmas gatherings. I like to serve it with a scoop of vanilla bean ice cream for extra indulgence. The cranberries add a festive pop of color too!
Nutrition facts
Frequently asked questions
Why does this recipe use applesauce instead of oil?
Applesauce replaces oil by adding natural moisture and sweetness while keeping the cake tender. It also helps create that classic cake texture without the greasiness. The yogurt in this recipe works together with the applesauce to maintain a light, fluffy crumb that traditional oil-based recipes achieve.
Can I use a different type of apple?
While Honeycrisp or Fuji apples work best for their juiciness, you can use Granny Smith for tartness or Gala for sweetness. Just slice them evenly so they cook uniformly. Tart apples pair especially well with the sweet streusel topping.
How do I prevent the cake from being too dry?
Don't overbake! Remove the cake when a toothpick comes out clean (30-35 minutes at 350°F). Also, ensure your ingredients are at room temperature before mixing. The yogurt and applesauce combo keeps the cake moist, but proper baking time is key.
Can I make this cake in a single layer instead of two?
Yes! Use a 9x13-inch pan and reduce the batter by 25%. Bake for 40-45 minutes instead of 30-35. The baking time increases slightly because the single layer takes longer to cook through. This works well for sheet cakes or large gatherings.
What if I don't have applesauce?
Use unsweetened pumpkin puree or mashed ripe banana in equal amounts. Both add moisture and natural sweetness. For a neutral flavor, plain Greek yogurt (extra ¼ cup) works too. Just adjust other liquids to maintain the right batter consistency.