Apple Yogurt Cake With No Added Sugar: Soft, Moist and Easy

Apple Yogurt Cake With No Added Sugar: Soft, Moist and Easy

Bygptwork

This apple yogurt cake is soft, moist and lightly sweet, and it has no added sugar. The sweetness comes from ripe apples and a little unsweetened applesauce, while the yogurt keeps the crumb tender for days.

It is a simple one-bowl cake. No mixer is needed, and the pieces of apple make every slice a little different. It works for breakfast, an afternoon coffee or a lunchbox treat.

Prep time: 15 minutes. Baking time: 40 to 45 minutes. Servings: about 10 slices. Pan: 9 x 5 inch (23 x 13 cm) loaf pan or a small rectangular pan.

Ingredients

  • 3 medium sweet apples (such as Gala, Fuji or Honeycrisp), about 1 lb / 450 g
  • 1 cup (240 g) plain yogurt, unsweetened
  • 1/2 cup (120 g) unsweetened applesauce
  • 2 eggs
  • 1/4 cup (60 ml) neutral oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (210 g) flour (all-purpose or half whole wheat)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon and a pinch of salt

Instructions

  1. Heat the oven to 350 F (175 C). Line the loaf pan with parchment paper so the cake lifts out easily.

  2. Peel one apple and grate it. Peel and cut the other two apples into small cubes, about the size of a hazelnut. A little apple juice in the bowl is good for the cake.

  3. In a large bowl, whisk the eggs, yogurt, applesauce, oil and vanilla until smooth.

  4. In a second bowl, mix the flour, baking powder, baking soda, cinnamon and salt. Add the dry mixture to the wet one and stir just until no dry flour remains.

  5. Fold in the grated apple and most of the apple cubes. Pour the batter into the pan and scatter the remaining cubes on top.

  6. Bake for 40 to 45 minutes. A toothpick pushed into the center should come out clean, or with a few moist crumbs. If the top browns too fast, cover loosely with foil.

  7. Let the cake cool in the pan for 15 minutes, then lift it out and cool on a rack before slicing. The crumb sets as it cools.

Is it really sugar free?

There is no white sugar, brown sugar, honey or syrup in the recipe. The sweetness comes from the apples and the applesauce. That means the cake is gently sweet, more like a fruit bread than a frosted dessert.

Keep in mind that fruit still contains natural sugars. This is a cake with no added sugar, not a cake without sugar of any kind. If you like a sweeter slice, choose very ripe, sweet apples.

Tips for a moist cake

  • Use full-fat or 2% yogurt. Fat gives tenderness and keeps the cake from drying out.
  • Do not overmix. Stir until just combined. Too much stirring makes the crumb dense.
  • Choose sweet apples. Tart apples such as Granny Smith will make a sharper, less sweet cake.
  • Keep the pieces small. Large chunks sink and leave wet pockets.
  • Cool before slicing. A warm cake crumbles.

Variations

  • Nutty: add a handful of chopped walnuts.
  • Oat version: replace 1/2 cup of the flour with rolled oats.
  • Raisins: add 1/3 cup of raisins for extra natural sweetness.
  • Spiced: a pinch of ginger or cardamom goes beautifully with apple.
  • Pear cake: swap the apples for ripe pears.

Storage

Keep the cake covered at room temperature for one day, then in the fridge for up to 4 days. It stays moist thanks to the yogurt and the apples.

Slices freeze well. Wrap each piece separately and freeze for up to 2 months. Thaw at room temperature or warm for 20 seconds in the microwave.

How to serve it

A warm slice with a spoon of plain yogurt and a dusting of cinnamon is hard to beat. You can also toast a slice in a dry pan for a minute on each side, which gives the edges a pleasant crunch.

For breakfast, pair it with a cup of tea or coffee. For a lunchbox, wrap single slices in parchment paper so they stay moist and are easy to carry.

The cake is also a good way to use apples that are a little soft or wrinkled. As long as there are no bad spots, they are perfect here, and often even sweeter.

Frequently Asked Questions

Can I use Greek yogurt?

Yes. Greek yogurt is thicker, so thin it with a tablespoon or two of milk to match the texture of regular yogurt. The cake will be slightly richer and a bit denser, but still moist and soft.

Do I have to peel the apples?

No. The peel adds color and fiber, and it softens in the oven. If you prefer a very smooth texture, peel the apples. Grated apple with peel can leave tiny strips, which some people do not like.

Can I make it dairy-free?

You can use a plain, unsweetened plant-based yogurt. Choose a thick one, such as soy or coconut yogurt, and check the label to make sure no sugar has been added. The texture will be similar, perhaps a little denser.

Why did my cake sink in the middle?

Most often the oven door was opened too early, or the batter was too wet. Keep the door closed for the first 30 minutes, and drain very juicy apples briefly on a paper towel before folding them in.

Can I bake it in muffin cups?

Yes. Fill the cups three-quarters full and bake for 20 to 25 minutes. They are handy for lunchboxes and freeze nicely, one by one.

Whether you serve it with morning coffee or as a simple dessert, this cake shows how far fruit and yogurt can go. Try it once and it will probably become a regular in your kitchen.