Desserts
This apple cake recipe no oil delivers all the cozy comfort of classic apple cake—without a drop of oil. 🌟 The secret lies in applesauce and yogurt, which replace butter while keeping layers impossibly moist and tender.
I perfected this version after years of testing oil-free alternatives, and it never disappoints. What makes this recipe special is the buttery streusel magic—a crumbly topping that mimics traditional cakes but uses melted butter sparingly.
The apples stay juicy, the crumb topping caramelizes beautifully, and every slice tastes like a bakery favorite. No one will guess it’s oil-free. The result is a cake with perfectly moist layers and a golden, crackly streusel that melts in your mouth.
The applesauce keeps the texture luscious while balancing the natural sweetness of the apples. This is the kind of dessert that makes fall feel like home. Bake at 350°F for about 45 minutes, and you’ll have a cake that’s tender inside, crisp on top, and ready to share.
Here’s how to make it—no oil, all flavor.
Ingredients for apple cake recipe no oil
Eight ingredients for moist layers, plus a buttery streusel that's secretly oil-free magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsweetened Applesauce 🍎 | 1 cup | Unflavored, unsweetened |
| Plain Yogurt 🥛 | ½ cup | Full-fat preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for mixing |
| Vanilla Extract 🌿 | 1 tbsp | Pure extract preferred |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🌶️ | 1 ½ tsp | Freshly ground preferred |
| Apples 🍎 | 3 medium | Peeled, diced (Honeycrisp or Granny Smith) |
| Unsalted Butter 🧈 | ½ cup | Melted for streusel |
| Old-Fashioned Oats 🌾 | ½ cup | Quick or rolled oats |
| Brown Sugar 🍚 | ½ cup | Packed, light brown |
| All-Purpose Flour 🌾 | ½ cup | For streusel topping |
The apples are non-negotiable—Honeycrisp or Granny Smith hold their shape and add that perfect tart-sweet balance. Trader Joe's usually has Honeycrisp in season, but any crisp apple works. For the flour, King Arthur or Bob's Red Mill brands stay light when baked. The yogurt? Full-fat Greek yogurt makes the layers richer without oil. If you're short on time, plain yogurt from the store works too—just make sure it's not flavored.
No applesauce? Unsweetened applesauce from the store is fine—just check the label for no added sugar. Swap the yogurt for Greek yogurt or even mashed banana if you're out. The butter in the streusel is the only dairy here—vegan butter works too if needed. For the streusel, oatmeal or crushed graham crackers can replace oats in a pinch. The cinnamon matters—Penzeys or McCormick brands stay potent longer. If you're out, pumpkin pie spice at half the amount works too.
Store the cake in an airtight container for up to 4 days—it actually tastes better the next day. The streusel stays crispy if you press parchment paper on top before sealing. Freezes beautifully for 3 months—just thaw at room temperature. I always make a double batch because this cake disappears fast.
Why You'll Love This Recipe
- No Mixer Needed: This cake comes together with one bowl—no stand mixer, no fuss. Just stir the applesauce and yogurt into the dry stuff, fold in the eggs, and you’re done. Honestly, I’ve made it in my daughter’s tiny mixing cup while she “helped” dump flour.
- Moist Without Grease: That applesauce swap? Genius. It keeps the cake tender and juicy without a drop of oil, while the yogurt adds a subtle tang that balances the sweetness. The texture’s so good, I’ve caught myself slicing extra just to eat it straight from the pan.
- Weeknight & Potluck Star: Bake it for breakfast with a drizzle of honey, pack slices for school lunches, or bring the whole pan to a picnic—it holds up and tastes fresh. Between us, I’ve even used the leftovers to make French toast the next morning. (Yes, even on a Tuesday.)
- Pocketbook Perk: Flour, sugar, applesauce, yogurt, eggs—these are the basics you already own. No specialty ingredients, no last-minute grocery runs. I’ve made this for under $3 a serving, and it still feels like a treat. Budget-friendly doesn’t mean boring.
Step-by-step instructions for apple cake no oil
Here's how to create a wonderfully moist cake with tender apple layers and a buttery streusel topping—no oil needed!
👨🍳 Step 1: Prepare the Apples and Mix the Cake Batter
Start by peeling and dicing the 3 medium apples into ¼-inch cubes—I like to use a mix of Honeycrisp and Granny Smith for that perfect balance of sweet and tart. Toss them with 1 teaspoon salt and 1.5 teaspoons ground cinnamon, then set aside.
In a large mixing bowl, whisk together the 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, and 0.5 teaspoon salt. In a separate bowl, beat the 2 whole large eggs until frothy, then stir in the 1 cup unsweetened applesauce, 0.5 cup plain yogurt, and 1 tablespoon vanilla extract. Gradually pour the wet ingredients into the dry, mixing just until combined—don't overmix or the cake will be tough.
🍳 Step 2: Fold in Apples and Bake the Cake Layers
Gently fold the prepared apples into the batter until evenly distributed. The batter will look thick, but that's perfect—it ensures a tender crumb. Preheat your oven to 350°F and grease two 8-inch round cake pans (or line them with parchment paper). Divide the batter evenly between the pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The edges should be golden, but the tops might still look slightly underdone—that's okay! Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This resting time prevents crumbling when you add the streusel.
👨🍳 Step 3: Make the Buttery Streusel Topping
While the cakes cool, melt the 0.5 cup unsalted butter in a small saucepan over low heat. Once melted, remove from heat and stir in the 0.5 cup brown sugar, 0.5 cup old-fashioned oats, 0.5 cup all-purpose flour, and an extra 0.5 teaspoon cinnamon. The mixture should look like wet sand—if it's too dry, add a splash of milk to bind it.
Here's the thing—this streusel is the star of the show. The melted butter creates a rich, caramelized crust when baked, while the oats add a delightful crunch. Spread the streusel evenly over one of the cooled cake layers, then top with the second layer. Dust the top with a little extra cinnamon for that classic apple cake flavor.
🔥 Step 4: Bake Until Golden and Serve Warm
Return the assembled cake to the oven and bake for 15-20 minutes at 350°F until the streusel is deep golden brown and the cake is heated through. The edges should pull away slightly from the pan, and you'll smell that irresistible buttery aroma.
Let the cake cool for 10 minutes before slicing—this ensures clean cuts and prevents the streusel from crumbling. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm, spiced cake with the cool topping is pure magic, and the moist layers will keep you coming back for seconds!
Pro Tips For Making Apple Cake Recipe No Oil
- Mix Dry Ingredients First: I learned this the hard way—adding yogurt or applesauce to flour before measuring just creates a sticky mess. Weigh or scoop your flour first, then make a well in the center. That way, the wet ingredients blend in smoothly without turning your bowl into glue.
- Use Room-Temp Yogurt: Cold yogurt makes the cake dense and gummy. Give it 30 minutes on the counter before mixing—just enough to soften but not warm up. If you’re in a rush, pop the tub in warm water for 10 minutes, then drain and stir.
- Don’t Overmix the Batter: This isn’t a pancake—agitating the batter after combining all ingredients develops gluten and makes the texture tough. Mix just until the flour disappears, then stop. A few lumps are fine; they’ll disappear in the oven.
- Bake with a Pan Lid: Applesauce cakes can dry out fast, especially if your oven runs hot. After 20 minutes, cover the pan loosely with foil and bake another 10-15 minutes. This keeps the top moist without steaming the whole cake—just peek to check doneness.
Dietary considerations for this dish
Gluten-Free Adaptations
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur. Use 2.5 cups gluten-free flour and add 1 extra tablespoon xanthan gum to mimic the structure.
I've tested this with almond flour too—just reduce to 1.5 cups and add 1 cup oat flour for better texture. 🌾
Vegan Modifications
Replace the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested for 5 minutes). For the butter in the streusel, use ½ cup vegan butter like Miyoko's or Earth Balance.
The yogurt can be swapped for ½ cup coconut yogurt—just add 1 tbsp lemon juice to balance the flavor. 🥛
Nut-Free Options
Skip the oats in the streusel and replace with ½ cup crushed cornflakes or ½ cup quick-cooking tapioca pearls. For the flour, use a nut-free blend like Cup4Cup Multipurpose Flour. The applesauce and yogurt remain safe nut-free ingredients. Always check labels—some brands process in nut facilities. 🌶️
Lower Sugar Swaps
Reduce the granulated sugar to 1 cup and add ¼ cup monk fruit sweetener or 2 tbsp erythritol to maintain moisture. For the streusel, use ¼ cup coconut sugar instead of brown sugar—it caramelizes beautifully. Test with ½ teaspoon less sugar first to avoid dryness. 🍎
Dairy-Free Focus
Use ½ cup coconut milk yogurt (like So Delicious brand) and ½ cup melted coconut oil in the streusel instead of butter. The cake layers stay tender, though the streusel will be slightly less rich. For extra flavor, add 1 teaspoon vanilla extract to the coconut oil mixture. 🧈
Nutrition facts
Frequently asked questions
Can I use mashed banana instead of applesauce?
Yes! Swap the 1 cup applesauce for 1 cup mashed ripe banana—it adds natural sweetness and moisture. For best results, use bananas that are very ripe (black spots) to avoid a strong banana flavor. The texture will be slightly denser but still tender.
Why does my cake turn out dry without oil?
Dryness usually happens from overbaking or overmixing. The applesauce and yogurt provide moisture, but check your oven temperature (use an oven thermometer) and bake until a toothpick comes out clean but not dry. Also, mix just until combined—overmixing develops gluten, making the cake tough.
Can I make this cake in a single layer?
Use a 9-inch round pan and reduce baking time to 30-35 minutes. For extra richness, add a thin layer of streusel on top before the final bake. The single layer will be slightly taller but just as moist—perfect for smaller gatherings.
How do I store leftovers?
Store in an airtight container at room temperature for 3-4 days or refrigerate for 5-6 days. To keep the streusel crispy, place parchment paper directly on the cake before sealing. For longer storage, freeze slices wrapped individually for up to 3 months—thaw at room temperature.
What if I don't have applesauce?
No problem! Use ½ cup Greek yogurt + ½ cup mashed banana or ½ cup pumpkin puree for moisture. The pumpkin adds subtle depth, while the yogurt-banana combo keeps it light. Just reduce the sugar slightly if using sweeter alternatives.