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Super Moist Eggless Apple Cake Using Coconut Sugar

The perfect cake to kick off fall, or to use up apples - either way this Super Moist Eggless Apple Cake is the perfect tea cake, and reasonably healthy too. You'll find a secret here to keeping it super moist despite not using eggs. Read on to find out :)
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Cook Time 1 hour
Total Time 1 hour
Servings: 8 serving
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 500 grams Apple (I used Shimla s- 3 large)
  • 1 cup All purpose flour
  • 1 cup Whole wheat flour
  • 2 tsps baking powder
  • 1.5 tsps cinnamon ground
  • 1 tsp ginger ground
  • 1 cup + 1/4 cup Milk
  • 1 tsp Apple cider vinegar
  • 3/4 cup Coconut sugar
  • 1/2 cup Rice bran oil
  • 1 tsp Vanilla extract
  • 2 tbsps sugar granulated

Method
 

  1. Grease and line a 9 inch square baking tray.
  2. Peel and core the apples. Finely chop two of the apples, place in a bowl. Cover and keep aside. Chop the other apple into half and slice each half into thin slices and keep aside. Coat with lemon juice if required, to prevent browning.
  3. Preheat the oven at 180 degrees celsius.
  4. Add the apple cider vinegar to 1 CUP milk and keep aside for 5 mins.
  5. In a large bowl, sieve the flours, cinnamon, ginger, baking powder and keep aside.
  6. In another large bowl, whisk well the coconut sugar, milk with apple cider vinegar, oil, vanilla extract, until well combined.
  7. To the wet ingredients, add the dry ingredients, stir until combined. Do not over mix. Towards the end, add the finely chopped apples and mix to combine. Add 2 tbsp of milk if if you feel that the batter is too thick.
  8. Scrape this cake batter into the prepared baking tin.
  9. Place the sliced apples on top in a single layer, decorating in anyway you like.
  10. Sprinkle with 2 tbsp granulated sugar and keep in a centered rack to bake in the preheated oven for 45 minutes.
  11. After 30 minutes of baking, remove the baking tin carefully using oven mitts or a thick kitchen towel and pour 1/4 CUP of milk all over the cake and put it back to bake for 15 minutes.
  12. Remove after 45 minutes or when a tester poked into the cake comes out clean.
  13. Cool for 10 mins in the tin itself and cut into squares. Serve warm with a dusting of powdered sugar or vanilla custard or whipped cream.

Notes

The apple cake, true to its name is indeed super moist, which is a huge plus for an eggless cake. It is very mildly sweet, so if you like, you can up the sugar to 1 cup.Do try the milk drenching trick and report back how it works for you. If you happen to try this cake, share a picture on Twitter or Instagram, tagging me as @saffrontrail - I'd love to share your pics!
This post is in collaboration with Phalada Agro - the product used is their Organic Coconut Sugar. You can find them on Facebook. You can shop their products from Pureandsure.in
Recipe adapted from Keepitsweetdesserts.com