Eggless Wholewheat Apple Cinnamon Cake | No Maida, No Eggs, Healthy

No maida, no eggs, still super soft! This Wholewheat Apple Cinnamon Cake uses homemade applesauce instead of eggs + refined flour. The result is a healthy, spiced cake that tastes like apple pie in cake form. Perfect for breakfast, tiffin, or guilt-free dessert. Kids won’t even know it’s made with atta! The trick is cooking the apples first and sifting flour 3-4 times. Once you try this, you’ll stop buying market cakes.

Healthy eggless apple cinnamon cake made with 100% wholewheat flour. No maida, no eggs, made with homemade applesauce. Soft, moist cake recipe for kids + adults.

*100% Wholewheat | No All Purpose Flour | Can be made Vegan*.

Eggless Wholewheat Apple Cinnamon Cake | No Maida, No Eggs, Healthy

Prep Time: 15 mins

Bake Time: 30-35 mins

Tin Size: 6-inch round cake tin

Ingredients:

- Wholewheat flour/Atta: 1 cup (120 g)

- Apple: 1 medium (150 g), peeled + grated - makes 3/4 cup applesauce

- Sugar: 1/2 cup + 1/8 cup powdered. Use 1/3 cup for less sweet

- Oil: 1/2 cup - any neutral oil

- Milk: 1/2 cup (120 ml), room temp. Use coconut milk for vegan version

- Baking powder: 1 tsp

- Baking soda: 1 tsp 

- Cinnamon powder: 1 tsp

- Salt: 1/4 tsp

- Vanilla essence: 1/2 tsp, optional

- Water: 2-3 tbsp, only if batter is too thick

Method:

1. Make applesauce: In pan, cook grated apple + 2 tbsp sugar on low flame 5-6 mins till soft + mushy. Mash well. Cool completely 10 mins. This is your egg replacer.

2. Prep: Preheat oven to 180°C for 10 mins. Grease 6-inch tin + line with butter paper.

3. Sift dry: Sift wholewheat flour, baking powder, baking soda, cinnamon, salt 3-4 times. Sifting is important for eggless + wheat flour cakes.

4. Wet mix: In bowl, whisk cooled applesauce + remaining sugar till sugar dissolves. Add oil, milk, vanilla. Whisk till smooth.

5. Combine: Add sifted dry ingredients to wet mix. Fold gently. Batter should be thick dropping consistency. Add 1-2 tbsp water only if too thick. Do not overmix.

Ensure the batter is neither too thick nor too runny. At this stage, you can also add chopped nuts, fresh chopped Apple, if you wish.

6. Bake: Pour in tin. Tap to remove air bubbles. Bake at 180°C for 30-35 mins.

7. Test: Toothpick should come out clean or with moist crumbs.

8. Cool: Cool in tin 15 mins, then on wire rack 1 hour before slicing. Wheat cakes need more cooling time or they crumble.

Note: For cooker method, bake on low flame 35-40 mins with salt + stand.

Notes & Tips:

Applesauce = egg replacer: 1/4 cup applesauce = 1 egg. Cooking apple with sugar removes excess water + adds natural sweetness. Cool it fully or cake will be gummy.

Wheat flour tip: Sift 3-4 times. Wheat is heavy, sifting adds air so cake doesn’t become dense. Don’t skip this.

Sugar adjust: Apple adds natural sweetness. If your apples are sweet, use only 1/3 cup sugar.

Baking soda: Only 1/2 tsp. Too much soda + wheat flour = soapy taste + yellow color.

Vegan version: Replace milk with coconut milk + ensure sugar is vegan. Cake stays moist 4 days.

Moisture: If cake feels dry next day, brush with 1 tsp milk + honey. Wheat cakes dry faster than maida cakes.

Storage: 3 days at room temp, airtight. Refrigerate after that. Warm 15 sec before eating.