3 Ingredient Apple Cake
This easy apple cake comes out soft, sweet and moist. It doesn't require any eggs, butter or oil but you won't miss them at all! The batter is easily mixed by hand, no mixer needed!
Ingredients
- 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, see note before starting
Instructions
- 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.
Notes
- There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein flour (2 grams per 1/4 cup serving) and one that has a regular amount of protein or the same protein amount that is in all purpose flour (3 grams per 1/4 cup). Brands like King Arthur Flour and White Lily make the low protein flour. I used Lily's self-rising flour* to make this recipe.
- Please make sure to use a self-rising flour with low protein (2 grams per 1/4 cup serving). If your self-rising flour does not have low protein, then use the following homemade version:
- To make your own homemade self-rising flour, whisk together 1 3/4 cups all purpose flour, 4 tbsp cornstarch, 3 tsp baking powder and 1/2 tsp salt to a bowl. Measure out 1 1/4 cups for the 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.
Serving: 1slice, Calories: 160kcal, Carbohydrates: 30g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Sodium: 178mg, Fiber: 1g, Sugar: 19g, NET CARBS: 29
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!