Apple Cinnamon Cake (Whole Wheat Flour)

This Apple Cinnamon Cake is moist, tender and warmly spiced, with the special touch of apples in two forms, and finished with a crispy, craggily cinnamon-sugar topping. It's a refined sugar-free, delicious apple cake that can be easily transformed into muffins!

We have four generous apple trees in our backyard. Every year during peak season, we get than enough to eat, share and cook with. The girls and I get creative and try to come up with more delicious ways to put those juicy apples to good use.

That's where this apple cinnamon cake comes in. It's a sweet treat inspired by old-fashioned coffee cake and spiced apple cider. I love it during peak apple season, but it can honestly be made any time of year!

Sweet & Moist Apple Sauce Cake - My Healthier Version

The aroma that wafts throughout the house while the cake is baking in the oven is enough to get you in the kitchen. Here's why I love to make my healthier version of this fall-inspired treat:

• It uses apple in two forms - applesauce keeps the cake moist and fresh apples add an extra boost of texture and apple goodness.
• One special ingredient makes it a refined sugar-free treat you can feel good about serving to your family.
• I bake it using whole-wheat flour for the added fiber and nutrition, but it comes out just as delicious with all-purpose flour too.
• The cinnamon-sugar topping transforms a simple cake into a crispy sweet treat best served any time of day (or year)!
• Variations are endless - pick your favorite apple variety or flour, make it egg-free or turn it into muffins!
• It's a one-bowl recipe, so only one bowl and a baking pan to clean afterwards. A win-win in my book!

What Apples are Best for Apple Cake?

I like semi-sweet and crisp gala or pink lady apples, but tart granny smith, super-crunchy and sweet honeycrisp or soft golden delicious are all great options.

Ingredients - Notes & Substitutions

Gather together apples, oil, palm sugar, applesauce, vanilla, an egg, a few dry ingredients and walnuts. You will also need an extra touch of sugar, cinnamon and melted butter for the topping!

• Apples: I found 2 medium size apples was the right amount for 1 ½ cups finely chopped or grated apples. There is no need to peel (added fiber). Simply core and cut into your preferred size. I finely chop them using a mini food processor for ease, but feel free to cut in ¼-½ inch chunks or grate on the large holes of a box grater.
• Sugar: I use palm sugar in this recipe to keep it refined sugar-free. You can substitute brown sugar or regular sugar, too.
• Applesauce: I use one store-bought cup, which is 4 ounces. Alternatively, make it at home by simmering 2 peeled, cored and diced apples in a sauce pot with 2 Tablespoons of water until soft. Puree in a blender or food processor until smooth. You can also replace it with equal quantity of buttermilk or regular milk, but you will lose a little bit of apple flavor. Feel free to make it egg-free by adding another 2 Tablespoons of applesauce instead.
• Flour: I used 100% whole-wheat flour. If you are unsure of the taste, start with 50-50 all-purpose and whole-wheat flours. Or, simply use 100% all-purpose flour instead.
• Topping: Optional, but incredibly delicious! The cinnamon-sugar finish gives this cake a crispy-sweet texture that is magical.

What is Palm Sugar? A Refined Sugar-Free Alternative with Health Benefits

Palm sugar, or coconut sugar, is the boiled down sap from the flower buds of the coconut palm tree. It is an unrefined, natural sugar since it involves minimal processing and no chemicals.

I love to use palm sugar as the sugar component for many dessert recipes because it still has many of the nutrients intact. Some health benefits are that it:

• Includes a presence of minerals like potassium, phosphorous, zinc and iron
• Has a small amount of phytonutrients, including polyphenols, flavonoids and anthocyanidins, and antioxidants
• Is a rich source of B vitamins
• Is low on the Glycemic Index (GI of palm sugar is 35, whereas regular sugar is 68)

Step By Step Instructions for Apple Cinnamon Cake

This apple cake is incredibly simple to make and it's a one-bowl, warmly-spiced, snackable treat! Simply prepare apple batter & bake. Here's how:

1. Prepare apples: Before making the batter, cut the apples to your desired shape and size. Simply leave the skin on and core the apples. Cut them in large chunks. Now, finely chop them on a cutting board by hand, OR, pulse them for 8-10 times in a mini food chopper (my preferred method) (Pic 1). Feel free to also grate the whole apple on the large wholes of a box grater.
2. Mix wet ingredients, baking soda and cinnamon: Preheat the oven to 350°F. In a large mixing bowl, add oil, sugar, applesauce, vanilla, egg, baking soda, salt and cinnamon. Using a whisk or spatula, mix till thoroughly combined and no sugar lumps remain (Pic 2).
3. Add flour, nuts and apples: Add flour and walnuts and using a fork or spatula, gently coat the walnuts in the flour before mixing. Now fold in gently, until all the flour is incorporated. Add the chopped apples and fold into the batter (Pic 3).
4. Spread batter into pan: Line an 8 X 8 inch baking pan with parchment squares or grease it with any baking spray. Pour the batter and even it out using the spatula (Pic 4).
5. Give it a cinnamon-sugar sprinkle: If making the topping, mix sugar, cinnamon and melted butter in a small bowl and combine till it looks like wet sand. Spread the mix evenly on top of the batter (Pic 5).
6. Bake: Bake in the preheated oven for 30-35 minutes, or until an inserted toothpick comes out clean. Total time may vary depending on oven temperatures, so be sure to check at the 30-minute mark (Pic 6).

Serving Suggestions

This simple apple cake can be enjoyed as-is. That being said, if you truly want to elevate this sweet treat, slice and serve it with a dollop of whipped cream or scoop of vanilla ice cream.

It's incredibly delicious still warm from the oven, but it also can be enjoyed room temperature.

Storage Instructions - Fridge & Freezer-Friendly

This apple cake will keep best in an airtight container in the fridge for up to 4 days.

To freeze leftovers, wrap in food-storage wrap or foil. Place it in a Ziplock freezer storage bag. Label, date and freeze for up to 3 months. Thaw overnight in the fridge.

To rewarm leftovers, pop it in the microwave for 10-15 seconds or under the broiler for 1-2 minutes. The broiler crisps the cinnamon-sugar topping back to it's former glory!

Variation to Try: Eggless

The apple cake can easily be made without eggs by replacing the egg with 2 Tablespoons of applesauce instead. This also allows the apple flavor to shine!

Apple Cinnamon Muffins

If you prefer a grab-and-go, portable treat, make apples muffins by scooping the batter into a lined, 12-cup muffin tin. Bake in a preheated 350 degree F oven for 22-25 minutes, or until an inserted toothpick comes out clean.

Recipe Tips & Notes:

• Choose your favorite apple. I love semi-sweet gala or pink lady apples, but tart granny smith, sweet honey-crisp or soft golden delicious all work beautifully.
• Chop or grate the apples to your desired size. There is no need to peel. Simply cut into ¼-½ inch chunks. Leave as-is or finely chopped in a mini food processor for ease. You could also grate the whole apple on the large wholes of a box grater.
• Use natural coconut sugar, brown sugar or white sugar. I use palm sugar in this recipe to keep it refined sugar free. Feel free to substitute it with an equal amount of brown sugar or regular sugar instead.
• Use applesauce (store-bought or homemade) or dairy. Use a 4oz. container of store-bought applesauce. To make your own, simmer 2 peeled, cored and diced apples with 2 Tablespoons of water until soft, then puree in a blender or food processor. Alternatively, replace it with an equal quantity of buttermilk or regular milk. Keep in mind that if you use dairy, you will lose a little bit of apple flavor.
• Skip the egg. Make it egg-free by using 2 additional Tablespoons of applesauce instead.
• Pick your flour. I made this cake with whole-wheat flour. If unsure about the taste, start with with a 50-50 blend of all-purpose and whole-wheat flours. Alternatively, the same recipe works well with 100% all-purpose flour.
• The topping is optional. But it gives this cake a crispy-sweet texture. This transforms a regular apple cake into an apple coffee cake.
• Serve as is or with a touch more elegance. My girls and I enjoy this apple cake as-is, but when we are feeling fancy, we dollop it with whipped cream or vanilla ice cream. Serve it hot from the oven or room temperature. To rewarm leftovers, microwave a slice for 10-15 seconds or pop it under the broiler for 2 minutes for ultra crispness.
• Turn it into muffins. Scoop the batter into a lined, 12-cup muffin tin. Bake in a preheated 350 degree F oven for 22-25 minutes, or until the centers spring back to the touch.
• Store in the fridge or freezer. Keep in an airtight container in the fridge for 4 days. For freezing leftovers, wrap in plastic wrap or foil, then place in freezer storage bag. Label, date and freeze for up to 3 months. Thaw overnight in the fridge.

Apple Cinnamon Cake FAQ

More Baking Recipes From My Kitchen

• Pumpkin Bread: An easy, quick, one-bowl pumpkin recipe studded with Craisins and walnuts that can be made into bread or muffins to celebrate the Fall season.
• Pumpkin Spice Cornbread: Earthy and sweet cornbread mix meets creamy and moist homemade (or canned) pumpkin puree for a fall-inspired cornbread treat.
• Cranberry Orange Cornbread: A delicious, sponge-cake-like cornbread with the earthiness of cornmeal scented with cranberry and orange.
• Easy Oatmeal Cookies: An incredibly quick oatmeal cookie recipe prepared and baked fresh from the oven in under 30 minutes!
• Banana Chocolate Chip Muffins: Nutty whole wheat flour, super ripe bananas, brown sugar and semi-sweet chocolate chips make for a quick muffin or banana bread treat.
• Almond Spice Cookies: A healthy Nankhatai recipe that switches half the flour with whole wheat and almond flour, while cardamom and nutmeg bring the cookies to life.

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📖 Recipe

Apple Cinnamon Cake (Whole Wheat)

Aneesha Gupta

This Apple Cinnamon Cake is moist and warmly spiced, with the special touch of apples in two forms, that's finished with a crisp topping.

4.89 from 9 votes

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Prep Time 10 mins

Cook Time 30 mins

Rest 10 mins

Total Time 50 mins

Course Dessert, Snack

Cuisine American, French

Servings 12

Calories 148 kcal

Equipment

• ▢
  Oven

Ingredients

  

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Apple Cake Ingredients

• ▢ 1½ cups finely chopped apples or grated (2 medium apples, cored and chopped fine) - see notes
• ▢ 2 tablespoons light olive oil or canola
• ▢ ¾ cup palm sugar (see notes for substitute)
• ▢ 4 oz applesauce (see notes for substitute)
• ▢ ½ teaspoon vanilla extract
• ▢ 1 large egg (see notes for skipping)
• ▢ ½ teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ ¾ teaspoon ground cinnamon
• ▢ 1 cup whole-wheat flour (see notes for substitute)
• ▢ ½ cup chopped walnuts optional

Optional Cinnamon-Sugar Topping

• ▢ 2 tablespoons palm sugar (or regular sugar)
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 teaspoon melted butter

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Instructions

 

Prepare Apple Batter & Bake

• Before making the batter, cut the apples to your desired shape and size. Simply leave the skin on and core the apples. Cut them in large chunks. Now, finely chop them on a cutting board by hand, OR, pulse them for 8-10 times in a mini food chopper. Feel free to also grate the whole apple on the large wholes of a box grater.
  
• Preheat the oven at 350°F. In a large mixing bowl, add oil, sugar, applesauce, vanilla, egg, baking soda, salt and cinnamon. Using a whisk or spatula, mix till thoroughly combined and no sugar lumps remain.
  
• Add flour and walnuts and using a fork or spatula, gently coat the walnuts in the flour before mixing. Now fold in gently, until all the flour is incorporated. Add the chopped apples and fold into the batter.
  
• Line an 8 X 8 inch baking pan with a strip of parchment paper with ends hanging over the sides or grease it with any baking spray. Pour the batter and even it out using the spatula.
  
• If making the topping, mix sugar, cinnamon and melted butter in a small bowl and combine till it looks like wet sand. Spread the mix evenly on top of the batter.
  
• Bake in the preheated oven for 30-35 minutes, or until an inserted toothpick comes out clean. Total time may vary depending on oven temperatures, so be sure to check at the 30-minute mark.
  

Serving Suggestion

• This apple cake it delicious as-is, especially if you make it with the cinnamon-sugar topping. However, you can really enhance your apple cake by adding a dollop of whipped cream, or vanilla ice cream on top of a slice. Enjoy!

Video

Notes

• Choose your favorite apple. I love semi-sweet gala or pink lady apples, but tart granny smith, sweet honey-crisp or soft golden delicious all work beautifully.
• Chop or grate the apples to your desired size. There is no need to peel. Simply cut into ¼-½ inch chunks. Leave as-is or finely chopped in a mini food processor for ease. You could also grate the whole apple on the large wholes of a box grater.
• Use natural coconut sugar, brown sugar or white sugar. I use palm sugar in this recipe to keep it refined sugar free. Feel free to substitute it with an equal amount of brown sugar or regular sugar instead.
• Use applesauce (store-bought or homemade) or dairy. Use a 4oz. container of store-bought applesauce. To make your own, simmer 2 peeled, cored and diced apples with 2 Tablespoons of water until soft, then puree in a blender or food processor. Alternatively, replace it with an equal quantity of buttermilk or regular milk. Keep in mind that if you use dairy, you will lose a little bit of apple flavor.
• Skip the egg. Make it egg-free by using 2 additional Tablespoons of applesauce instead.
• Pick your flour. I made this cake with whole-wheat flour. If unsure about the taste, start with with a 50-50 blend of all-purpose and whole-wheat flours. Alternatively, the same recipe works well with 100% all-purpose flour.
• The topping is optional. But it gives this cake a crispy-sweet texture. This transforms a regular apple cake into an apple coffee cake.
• Serve as is or with a touch more elegance. My girls and I enjoy this apple cake as-is, but when we are feeling fancy, we dollop it with whipped cream or vanilla ice cream. Serve it hot from the oven or room temperature. To rewarm leftovers, microwave a slice for 10-15 seconds or pop it under the broiler for 2 minutes for ultra crispness.
• Turn it into muffins. Scoop the batter into a lined, 12-cup muffin tin. Bake in a preheated 350 degree F oven for 22-25 minutes, or until the centers spring back to the touch.
• Store in the fridge or freezer. Keep in an airtight container in the fridge for 4 days. For freezing leftovers, wrap in plastic wrap or foil, then place in freezer storage bag. Label, date and freeze for up to 3 months. Thaw overnight in the fridge.

 

Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 148kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 87mg | Fiber: 2g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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