Moist Cinnamon Apple Cake Recipe {Dairy Free}
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure.
This super moist and tender apple cake is the perfect way to celebrate apple season! The apples are tossed in cinnamon sugar, which brings out all that natural apple flavor. As the apple pieces bake, they turn into soft little pops of apple goodness. It’s one of my all-time favorite apple desserts and is a must-make at least once during the fall or winter!
I’m going to be upfront about this—this is not my original recipe. Years ago, my friend had a blog (Simply Rooted Farmhouse), and she posted this easy apple cake recipe. I baked it once and fell in love.
We ate it all in a day or two, then had to make more. This is a big cake, so that’s saying something!
I’m so glad I printed out the recipe because she eventually closed her blog, meaning this might be one of the last remaining copies. It’s too good not to share. (Note: I suspect the recipe I followed was adapted from this recipe.)
I’ve made a couple of tweaks, but it’s still just as moist, tender, and delicious as the original. Plus, it makes enough for a large cake, so you’ll have plenty for any fall gathering or party!
If you love baking with fresh apples, try my old-fashioned apple crisp, which we served at our wedding! These apple crumble scones taste like fall in every bite, too.
What you’ll love about this old-fashioned apple cake recipe:
- Simple preparation – no fancy tools needed
- Made with common pantry staples
- Makes a big cake (great for entertaining!)
- Loaded with apple flavor
- The apple juice sugar mixture caramelizes and becomes extra delicious
- Great on its own (no needed for frosting, whipped cream, or ice cream)
Equipment
- 3 mixing bowls (2 medium and 1 large bowl)
- Sturdy whisk (like a dough whisk) or hand mixer
- Parchment paper
- Spatula
- 10 x 3 springform pan OR 9×13 baking dish
- Cooling wire rack
Ingredients
One of the best things about this recipe is that it uses simple ingredients, which I almost always have in my pantry. You probably do, too!
For the apple pieces
- Chopped apples – I used Gravenstein apples, but you can use any type. I prefer tart apples for baking, like Granny Smith, Pink Lady, or Honeycrisp apples.
- Ground cinnamon
- Sugar – I prefer to use organic cane sugar for this recipe.
For the cake batter
- All purpose flour
- White sugar
- Oil – I like to use melted coconut oil, but you can also use vegetable oil.
- Eggs
- Apple cider vinegar – The original recipe calls for orange juice, but I never have that on hand! The sharpness of ACV bakes off in the oven, leaving a sweet, fruity flavor. Trust me! You can replace it with a little lemon juice or unsweetened almond milk instead, if needed.
- Baking powder
- Salt
- Vanilla extract – I recommend using my Bourbon vanilla extract, which has a really rich vanilla flavor.
How to Make Moist Apple Cake
- Preheat your oven to 350 F.
Prepare apple mixture
- Combine fresh diced apples with cinnamon and sugar and stir to combine. Let the mixture sit while you prepare the batter.
Prepare the batter
- In one mixing bowl, whisk together the dry ingredients (flour, baking powder, and salt).
- In a separate bowl, whisk together the sugar, oil, eggs, vinegar, and vanilla.
- Gradually incorporate the dry ingredients into the wet ingredients (add 1/2 the flour mixture, mix, then add the rest). Stir to combine but be careful not to overmix.
- Oil and flour baking pan. If using a springform pan, add a layer of parchment on the bottom for easy serving.
Layer the batter with apples
- Add one third of the batter to the pan, spread evenly. Cover with 1/3 of the apple mixture and arrange evenly throughout the layer. Top with another third of the batter and a third of the apples, then repeat one more time. Add any leftover juice from the apple mixture to the top layer.
- Place in a preheated oven and bake for 80-90 minutes or until a toothpick comes out of the pan clean. (Note: Other types of pans will cook faster. Regular 9×13 pans will take approximately 45-55 minutes. Always test with a toothpick first).
- Once baked, remove the cake from the oven and let it cool for 30-45 minutes. Remove from the springform pan (if desired) and allow the cake to cool completely on a wire rack. Slice and serve!
Storing Suggestions
Store any leftover cake in an airtight container at room temperature for about 2 days. For longer storage, keep it in the fridge but let it come to room temperature before serving.
Feel free to freeze extra slices for later if you end up with too much!
Tips & Variations
- Replace some of the sugar with light brown sugar for a rich flavor.
- The baking time varies depending on the pan you use. The large springform pan I used takes a full 90 minutes! A regular 9×13 baking dish will take closer to an hour.
- This apple cake tastes even better the next day! The flavors all mingle together.
- If the cake begins to brown before its done in the center, cover with a piece of foil.
How to Serve Simple Apple Cake
Really, this cake is so moist and tender that it doesn’t need anything else.
If you want to take it over the top, pair it with a little maple whipped cream or a scoop of vanilla ice cream, but I prefer it plain with a hot cup of coffee. So good!
Related Recipes
Simple Apple Cake {Dairy Free)
Equipment
- 3 medium mixing bowls
- Whisk or hand mixer
- large springform pan (10 inch x 3 inch) or 9×13 baking dish
Ingredients
Apple mixture
- 5-6 apples, peeled, cored, and cut into 1 inch cubes
- 2 tsp cinnamon
- 5 tbsp sugar
Cake batter
- 2 cups sugar
- 3 cups all purpose flour, scooped and leveled
- 1 cup melted coconut oil, or vegetable oil
- 4 eggs
- 1/4 cup apple cider vinegar, or orange juice
- 3 tsp baking powder
- 1 tsp kosher salt
- 2 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350 F.
Prepare apple mixture
- Combine diced apple chunks with cinnamon and sugar and stir to combine. Let the mixture sit while you prepare the batter.
Prepare the batter
- In one mixing bowl, whisk together the dry ingredients (flour, baking powder, and salt).
- In another mixing bowl, whisk together the sugar, oil, eggs, vinegar, and vanilla.
- Gradually incorporate the dry ingredients into the wet ingredients (add 1/2 the dry mixture, mix, then add the rest). Stir to combine but be careful not to overmix.
- Oil and flour baking pan. If using a springform pan, add a layer of parchment on the bottom for easy serving.
Layer the batter with apples
- Add one third of the batter to the pan, spread evenly. Cover with 1/3 of the apple mixture and arrange evenly throughout the layer. Top with another third of the batter and a third of the apples, then repeat one more time. Add any leftover juice from the apple mixture to the top layer.
- Bake for 80-90 minutes or until a toothpick comes out of the pan clean. (Note: Other types of pans will cook faster. Regular 9×13 pans will take approximately 45-55 minutes. Always test with a toothpick first).
- Once baked, remove the cake from the oven and let it cool for 30-45 minutes. Remove from the springform pan (if desired) and allow the cake to cool completely on a wire rack. Slice and serve!
Nutrition
Pin this recipe for later!
