Eggless Apple Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

4.6

(28)

This warmly spiced cake is everything you want from a fall bake — tender crumb, chunks of real apple, a crackly cinnamon-sugar top, and enough depth from brown sugar and nutmeg to make the whole kitchen smell incredible. The secret to skipping eggs without sacrificing texture is a simple flax egg: just ground flaxseed stirred into water and left to gel for five minutes before it gets whisked right into the batter. It binds everything together beautifully, so you'd never guess a conventional egg wasn't involved. Unsweetened applesauce pulls double duty here, adding moisture and a gentle apple flavor that complements the two cups of fresh apple chunks folded in at the end. The batter comes together in two bowls with no mixer required, and after 40 to 45 minutes in the oven the edges turn deep golden brown and a toothpick comes out clean — that's your cue. Optional chopped walnuts add a satisfying crunch if you want them, but the cake is completely delicious either way. Cut into 9 squares and serve warm or at room temperature; it holds up well and tastes even better the next day.

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Ingredients

9 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the cake

1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup unsweetened applesauce
⅓ cup neutral oil (such as canola or vegetable oil)
⅓ cup whole milk
1 tsp vanilla extract
2 medium apples, peeled, cored, and cut into ½-inch chunks (about 2 cups)
½ cup chopped walnuts (optional)

For the topping

1 tbsp granulated sugar
¼ tsp ground cinnamon

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan and line the bottom with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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