This easy apple cake is so easy to make. It’s just 3 ingredients and doesn’t contain any eggs, butter or oil, but you won’t miss them at all. The cake is very moist and soft. You don’t even need a mixer to make the batter. This cake is perfect for dessert or served with afternoon tea or coffee.
I’ve been trying to create more eggless cake recipes lately. I think of the next few months as cake season and eggs are a common allergen so it’s nice to have some eggless cake options.
- Condensed Milk
- Self-Rising Flour
Applesauce: Unsweetened applesauce is used in this recipe as an egg replacement. It helps create a structure for the cake and provides a lot of moisture and helps create the cake’s soft texture. This recipe will not work well with sweetened applesauce because it adds too much sugar to the batter and not enough liquid which will make the cake very dense.
Condensed Milk: This cake uses full fat sweetened condensed milk. Condensed milk is very rich and acts as a substitute for the butter. It also works as a binding agent because of its sticky texture. If you need a dairy free alternative, you can try sweetened condensed coconut milk. I haven’t tested it with this cake but it’s been a good substitute for me with other recipes.
Self-Rising Flour: This cake is made with self-rising flour. This is flour that already has baking powder and salt added to it which is why you don’t need to add them to the recipe. If you don’t have self-rising flour, you can make your own by mixing together all purpose flour, baking powder and salt. I share the exact amounts in the recipe card notes.
This cake does not have a classic cake texture, like the kind you find in cupcakes or birthday cakes. The crumb is tighter, so it is more like a sponge cake. It is very much like a cake you would serve with tea or coffee. If you are looking for a cake that can be made into cupcakes or used as a birthday cake, I do have an eggless 4 Ingredient Birthday cake recipe.
How to Make Apple Cake
This batter is easily mixed by hand. You will first whisk together the wet ingredients. The flour is then briefly sifted using a whisk, just to break up any large clumps. It’s then added to the wet batter and mixed until you have a smooth batter. The batter is then ready to go in the oven to be baked.
More Easy Cake Recipes
- 4 Ingredient Chocolate Cake
- 4 Ingredient Strawberry Cake
- 3 Ingredient Pound Cake
- 4 Ingredient Banana Cake
- 3 Ingredient Honey Cake
3 Ingredient Apple Cake
- 3/4 cup (185 g) unsweetened applesauce
- 1 (14 oz) can (397 g) sweetened full fat condensed milk
- 1 ¼ cups (156 g) self-rising flour
- Preheat oven to 350°F (177°C). Line an 8 x 8 inch baking pan with parchment paper.
- In a large mixing bowl, add applesauce and condensed milk. Whisk until evenly combined.
- Add flour to a separate bowl. Use a clean whisk to briefly sift flour (move your whisk rapidly back and forth through the flour until it becomes light and powdery and no clumps remain). Pour flour into wet batter. Whisk until flour is completely incorporated and no flour clumps remain. If you see any flour clumps, use the same back and forth motion with your whisk to remove lumps rather than just stirring in a circular motion.
- Pour batter into prepared cake pan. Bake cake for about 30-35 minutes or until toothpick inserted comes out clean. It's okay if some cake crumbs cling to the toothpick but there should not be any wet batter on your toothpick. Let cake cool fully before removing and cutting. I dusted mine with powdered sugar before serving but that is completely optional. The cake is sweet enough on its own.
- To make your own self-rising flour, whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt. Measure out 1 1/4 cups for the recipe.
- I used Lily's self-rising flour* to make this recipe.
- Make sure to use unsweetened applesauce. Sweetened applesauce will add too much sugar to your batter and not enough liquid which will make your cake heavy, dense, and chewy.
- Make sure to use sweetened full fat condensed milk. Condensed milk is usually sold in 14 oz cans. If you use a 14 oz can, you can just use the full can and not have to measure it out. If you need to measure it out, 1 can is 1 1/4 cups or 397 grams.
- The flour does not need to be fully sifted with a flour sifter. However because the batter is so wet, it is difficult to break up any flour clumps once it is added to the wet batter, which is why the instructions require you to do a brief sifting using your whisk to remove any large flour clumps.
- The cake can be stored for 1-2 days at room temperature in a sealed container. If storing for longer, store in fridge or freezer.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.