This easy apple cake is just four ingredients and tastes like a French apple cake. There is no butter or oil or baking powder needed. The end result is a fluffy and moist cake full of apple pieces. It’s perfect to make for a party.
Here is one more easy idea for your Thanksgiving day menu. Apples are in season right now which makes it the perfect time to make this easy apple cake. I love serving apple desserts for Thanksgiving. In the past, I’ve made Invisible Apple Cake, Apple Rose Tarts, and Apples Pies Baked in Apples. This cake tastes very similar to classic French apple cakes I’ve made in the past but with a simplified ingredient list.
How to Make a 4 Ingredient Apple Cake
- The key to this cake rising and having a fluffy texture is beating the eggs. The eggs and sugar are beaten for about eight minutes on high speed until the batter turns pale and thick. I’ve used a similar technique for my 3 Ingredient Flourless Peanut Butter cake and 2 Ingredient Flourless Nutella cake.
- Once the eggs have reached the desired consistency, the flour is gently folded in with a spatula. Make sure to use a spatula and gently fold in. If you stir too vigorously, you will deflate the eggs too much and your cake will not rise properly.
- Finally, the apples are lightly folded in.
Variations
I think this cake tastes great on its own. Even though it only has a few ingredients, it still has a good flavor to it. However, if you wish to add even more flavor, you can add some cinnamon and nutmeg to the batter. Both spices pair well with apples.
You can also change the apple variety for more flavor contrast. I used sweet honeycrisp apples but you could replace with granny smith for something a little more tart.
I do recommend sticking with brown sugar even though most apple cakes use white sugar. Brown sugar adds a caramelized flavor to the apple cake, which is why it tastes so flavorful even with just four ingredients.
More Easy Cake Recipes
4 Ingredient Apple Cake
Ingredients
- 3 medium honeycrisp apples about 6 oz each
- 3 large eggs room temperature
- 1 cup light brown sugar
- 1 cup + 2 tbsp all purpose flour
Instructions
- Preheat oven to 350°F. Line the bottom of an 8 inch springform pan with parchment paper and grease the sides of the pan.
- Peel apples and remove cores. Slice apples to 1/2 inch cubes.
- Add eggs and sugar to the bowl of a stand mixer. Using the whisk attachment, beat on highest speed for about 8 minutes or until mixture turns a very pale brown and is very thick.
- Add in flour and gently fold in with a spatula until just mixed.
- Add in apples and gently fold in so that they are evenly spread out in the batter.
- Pour batter into prepared springform pan. Bake for about 1 hour 10 minutes in the middle row of the oven or until cake is done. Top will be dark brown and toothpick inserted should come out clean.
- Let the cake cool for about 20-30 minutes before dusting top with powdered sugar and slicing and serving.
Notes
- Recipe slightly adapted from Food52.
- Make sure to the beat the eggs long enough as they are the key to the cake rising.
- Make sure to gently fold in the flour and apples. If you mix too hard, you will deflate the egg structure and your cake will not rise or be fluffy.
- I recommend sticking with brown sugar as it adds more depth of flavor to the cake
- You can change the apple variety, like using granny smith for a more tart flavor
- You can also add nutmeg and cinnamon to the cake as the spices will pair well with the apples
Nutrition
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.
No salt?
Also how much cinnamon & nutmeg would you suggest?
Thanks
I did not add salt. If you wish to, you can add a little. I would suggest 1 tsp cinnamon and 1/2 tsp nutmeg
Can I use whole what flour/and or all purpose?
the recipe does use all purpose
what size cake pan did you use?
As stated in Step 1 of the instructions, an 8 inch springform pan
I wonder how a good gluten free flour would work? Probably not, but I might try it.
I haven’t tried but I think it could work
Loved it! So moist and light. I sprinkled the diced apples with cinnamon/sugar/nutmeg blend and it added just the right hint of cinnamon to the cake.
I’m so glad you liked it!
The cake is on the oven!!! Looks delicious, fingers crossed.
I hope it turned out well!
I have made this cake oh so many times now and absolutely love it…..so easy, simple and tastes great. Thank you for sharing.
I’m glad you liked it so much!
Can u substitute the apples for applesauce
no, applesauce has too much moisture to work as a substitute
Made this so many times now and absolutely love it….thanks for sharing
I’m so glad you like it!
This is a winner!
Have shared with family & friends. Perfect with tea & coffee, as a dessert,snack, anytime!!
Healthy, low calorie & delicious!
A perfect gift for someone special, too!
I’m so happy you enjoy the cake so much!
I made this with Sukrin sugar-free brown sugar and add a teaspoon of apple pie spice – AWESOME! at only 84 calories a slice I can really enjoy. It does sorta dry out after day 2 but 15 seconds in the microwave brought it right back and the crust was still flacky. Really satisfied my fall baked goods cravings,
I’m glad it worked out well for you!
LOVE LOVE this receipe! Definetely a keeper! Simple yet so good!! Thank you!!
I’m so glad you liked it!
I live @ elevation 7450′, would you extra flour as in other recipes?
Sorry I dont know
Thank you for this!
it was lovely, so easy to make and helpful due to lockdown restriction’s of ingredients!
will make again, only thing mine was done well before the hour and 10..i had on right temp, ,any ideas?
but i do have gas cooker.
I’m not sure why yours was done so fast. Maybe because it is a gas cooker? I haven’t worked with one before. Or if you used a wider pan, that could also cause it to cook faster
Can you make it lower in sugar by substituting some of the brown sugar with truvia?
I have not tested it with truvia. It may affect the texture of the cake
Looks wonderful. Has anyone tried making it gluten free? I would think a small amount of xanthan gum might work since it has 3 eggs to help with the rise.