Light and Healthy Apple Cake (Flourless!)

When I want a dessert that’s delicious, wholesome, and guilt-free, this Light and Healthy Apple Cake is my go-to. It’s naturally gluten-free, made without flour, and full of sweet apple flavor with warm hints of cinnamon. The texture is soft and moist—almost like a tender sponge cake—with the cozy, homemade taste I love. It’s simple, nourishing, and perfect for the whole family.

Why You’ll Love This Recipe

I love how light and satisfying this apple cake is. It’s easy to make, doesn’t require any fancy ingredients, and is naturally sweetened with honey. Plus, because it uses oat or almond flour instead of regular flour, it’s gluten-free and ideal for anyone looking for a healthier option. It’s the perfect treat to enjoy with coffee or as a light dessert after dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large apples (red or green)
• 100 ml water
• 1 teaspoon ground cinnamon
• 2 fresh eggs
• 3 tablespoons honey (or your favorite sweetener)
• ½ cup ground oats or ground almonds
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 pinch of salt

Directions

Prepare the Apples
I peel and chop the apples into small pieces, then cook them in a saucepan with water and cinnamon over medium heat for 5–7 minutes, until they’re soft. I mash or blend them into a smooth purée.

Mix the Batter
In a bowl, I beat the eggs with the honey and vanilla until well combined. I add the apple purée, ground oats (or almonds), baking powder, and a pinch of salt. I mix everything together until the batter is smooth and uniform.

Bake
I pour the batter into a greased baking dish and bake it in a preheated oven at 180°C (350°F) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Serve and Enjoy
Once it’s out of the oven, I let it cool slightly. Sometimes I dust it with extra cinnamon or top it with thin slices of fresh apple. It’s ready to enjoy warm or chilled—either way, it’s delicious.

Servings and timing

This recipe makes 4 to 6 servings. It takes about 10 minutes to prep and 30–35 minutes to bake, so it’s ready to enjoy in under 45 minutes.

Variations

• Nutty version: I use ground almonds instead of oats for a richer, denser cake.
• No added sugar: I skip the honey and rely on the apples alone if they’re very ripe and sweet.
• Extra spice: I add nutmeg or cardamom along with cinnamon for a spiced-up flavor.
• Topping ideas: I sometimes sprinkle chopped walnuts or sliced almonds on top before baking.
• Apple chunks: For more texture, I fold in some diced apples into the batter.

Storage/Reheating

I store this cake in an airtight container in the fridge for up to 4 days. It can be eaten cold, but I love warming it slightly in the microwave or oven for that fresh-baked feel. It also freezes well—just wrap individual slices and thaw them as needed.

FAQs

Can I use applesauce instead of cooking the apples?

Yes. I’ve used unsweetened applesauce as a shortcut when I’m short on time. About ¾ cup replaces the cooked apples in this recipe.

Is it okay to use almond flour instead of oat flour?

Absolutely. Almond flour makes it richer and slightly more moist, and it keeps the cake gluten-free.

Can I make this vegan?

I swap the eggs with flax eggs (1 tablespoon ground flax + 2.5 tablespoons water per egg), and use maple syrup instead of honey. It still turns out great.

How do I know when it’s done baking?

I insert a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready.

Can I serve it cold?

Yes, I actually enjoy it cold from the fridge with a little yogurt on top. It’s refreshing and still full of flavor.

Conclusion

This Light and Healthy Apple Cake is one of my favorite desserts when I want something comforting yet good for me. It’s naturally sweet, flourless, and easy enough to make any day of the week. Whether I’m sharing it with family or enjoying a slice on my own, it always feels like the perfect, wholesome treat.

Print