Description
This eggless caramel apple cake is moist and flavorful, perfect for any occasion.
Ingredients
Scale
- 240 ml Milk (see notes for options)
- 120 g Light Brown Sugar
- 150 g Cane Sugar or Castor Sugar
- 160 ml Vegetable Oil (or any neutral oil)
- 2 tsp Vanilla Extract
- 300 g All Purpose Flour
- 1 + 1/2 tsp Baking Powder
- 1 + 1/2 tsp Baking Soda
- 1 tsp Cinnamon Powder
- 1/4 tsp Salt
- 300 g Red Apples (grated, roughly 3–4 medium sized)
- 110 g Butter (cut in cubes, room temperature)
- 90 g Powdered sugar (sifted)
- 220 g Cream Cheese (room temperature)
- 1 tsp Vanilla Extract
- 5–6 tbsp Caramel Sauce (click the link for recipe)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch rectangle pan with oil and line it with an overhang of baking paper for easy removal and the cake doesn’t stick. Alternatively you can also bake this in two 8×8-inch square pans.
- Grate the red apples using a box grater. You’ll need about 3-4 medium apples. Once grated, squeeze out the extra juice so the cake doesn’t turn soggy and stodgy.
- In a large mixing bowl, whisk together milk, oil, vanilla extract, light brown sugar, and cane sugar. Keep whisking until the sugars are fully dissolved and the mixture looks smooth.
- In another bowl, combine the dry ingredients – flour, baking powder, baking soda, cinnamon, and salt.
- Slowly add the dry ingredients to the wet mixture and mix with a whisk until just combined. Make sure there are no dry flour pockets, but don’t over mix.
- Gently fold in the grated apples with a spatula. This will give the cake natural sweetness, moisture, and that classic apple flavor.
- Pour the batter into your prepared pan and bake for about 25–30 minutes. The cake is ready when the top feels firm to the touch and a toothpick inserted comes out clean.
- Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Peel off the baking paper and allow it to cool further before adding frosting.
- Beat the butter using an electric whisk until it turns light and fluffy. Scrape down the sides. Gradually add the sifted powdered sugar and vanilla extract, mixing until smooth and creamy.
- Finally, add the cream cheese and whip until the frosting is fluffy and spreadable.
- Once the cake has cooled completely, transfer it to a serving plate or board. Spread the cream cheese frosting evenly over the top with an offset spatula, then use the back of a spoon to create decorative swirls.
- Drizzle caramel sauce generously on top and let it cascade over the frosting for an indulgent finish.
- Cut into slices and serve. This eggless caramel apple cake can be stored in the refrigerator for 2–3 days and tastes even better the next day as the flavors deepen.
Notes
- For milk options, you can use almond milk, oat milk, or any plant-based milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg