This Apple Cinnamon Cake is a tall and fluffy apple dessert. It’s a healthier version of an apple cake: made with olive oil, fresh apples, organic flour and unrefined sugar, it’s dairy free and full of goodness and deliciousness!
Healthy ingredients: I used light olive oil and organic flour, as well as unrefined cane sugar to make this Apple Cinnamon Cake as healthy as possible. Using oil here is what makes this dessert dairy free.
Whole Cane Sugar (unrefined sugar). I used unrefined sugar that has a strong molasses flavor and a dark brown color.
- Using unrefined sugar, which is brown in color, produces superb results in baking. Cooking with regular white (processed) sugar will result in different looking cake. For example, apples won’t be caramelized on top as my pictures show. To get that effect, use unrefined sugar, which still has that crystal look and molasses to it than when it’s more processed. Or, use brown sugar (in the apple at least) instead. But I recommend going with unrefined here.
- Unrefined sugar is better for your your health as it retains trace vitamins and minerals like iron, calcium, vitamin B6, potassium and chromium, which help to balance blood sugar. Yes, that’s right unrefined sugar does help balance blood sugar because of all these additional elements (especially chromium) that aid in the body’s ability to control and balance blood sugar. Some studies have shown that up to 98% of chromium is removed from refined sugars and flours. You will do your health a great favor by using unrefined sugar and won’t feel guilty about consuming too much of it. Unrefined sugar is brown in color and is indeed the real sugar and real sugar is never white – we’re just used to seeing and buying this heavily processed and refined sugar. I’m personally very prone to insulin swings and blood sugar surges, but can handle unrefined sugar very well.
No mixer is necessary. I also made this Apple Cinnamon Cake without any mixer! You’re more than welcome to use one, but just wanted to give you hope that it’s not really necessary. Let’s not forget that our predecessors have done it without electronics for hundreds of years.
This apple cinnamon cake keeps fresh and moist in the air tight container for up to 4 days. I suggest using a glass container.
I really loved how it tasted straight out of the oven when it was still nice and warm. A scoop of ice-cream on top of the warm apple cake is out of this world!
Once it cooled off, I sprinkled it with some powdered sugar.
Even better the next day! It was more moist and more flavorful when we had it for breakfast the next day. Apples looked caramelized and perfectly intact!
Apples are slightly soaked in sugar and cinnamon. The apples are soaked in sugar and cinnamon before they are added into the Cinnamon Apple Cake and that takes some moisture out of them ahead of time, which in turn makes them extra flavorful and crunchy and not over-baked at all after being in the oven for 1.30 hours!
You will see that apples and sugar will release liquid when soaked together. Make sure to add that liquid when adding apples in the middle of the cake and on top.
Tools needed to make Apple Cinnamon Cake:
- Springform pan (where sides can be removed from the base0
- Peeler (for the apples)
- Knife (to slice the apples)
- 1 large bowl for the cake batter
- 2 small bowls: one for the apples, the other for the wet ingredients
- Spatula or a wooden spoon to mix the cake (I didn’t use electric mixer here)
This Apple Cinnamon Cake is a tall and fluffy apple dessert. It's a healthier version of an apple cake: made with olive oil, fresh apples and unrefined sugar, it's dairy free and full of goodness and deliciousness!
- 2 large apples (peeled and thinly sliced)
- 1/2 cup unrefined cane sugar (such as turbinado)
- 1 teaspoon cinnamon powder
- 4 cups flour
- 1.5 cup unrefined cane sugar (such as turbinado)
- 4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 4 eggs
- 1/2 cup orange juice
- 1 cup light olive oil
- 1.5 teaspoon vanilla
- powdered sugar (for decoration)
Preheat oven to 350 F. Prepare 3 bowls: 1 large for the cake batter and 2 medium ones: one for apples, the other for the wet ingredients.
Apple Mixture: Peel and slice 2 large apples, place them in the medium bowl. Add sugar and cinnamon and mix everything well. Set aside.
Dry Ingredients: In a large bowl, combine flour, sugar, salt and baking powder together. Set aside.
Wet Ingredients: Add eggs to the 3rd bowl and beat them with a fork until yolk and whites are combined. Add olive oil and orange juice and mix everything well.
Cake Batter: Add wet ingredients into the large bowl with dry ingredients and mix well.
Grease a 9 inch springform pan with olive oil. Add 1/2 the cake batter and spread it evenly across the pan. Add half of the apple mixture (make sure to add half the juices released by sugar and apples as well). Add the remaining batter on top of apples and top with the rest of the apples and any of the remaining liquid from the apple mixture.
Bake for 1 hour and 30 minutes or until toothpick comes out clean. It will take an hour and a half because the batter is so thick and in order to keep the cake moist we need to keep the heat moderate - at 350 F. Going higher than that is risking the cake being too dry.
Sprinkle with powdered sugar once the cake has cooled off.