Apple Cinnamon Cake Whole Wheat Flour

We’re very grateful to have four generous apple trees in our backyard. Thanks to them, every year during apple season, we get more than enough to eat, share, and cook with.

So the girls and I get creative and try to come up with more delicious ways to put those juicy apples to good use. Enter cinnamon apple cake! It’s a sweet treat inspired by old-fashioned coffee cake and my spiced apple cider. I love it during peak apple season, but it can honestly be made any time of year!

Why We Love This Recipe

The aroma that wafts throughout the house while the cake is baking in the oven is enough to get you in the kitchen. Here’s why I love to make my healthier version of this fall-inspired treat:

It uses apples in two forms - applesauce keeps the cake moist and fresh apples add an extra boost of texture and flavor. It’s a refined sugar-free treat with an optional cinnamon sugar topping that can also be made with unrefined sugar. I bake it using whole-wheat flour for the added fiber and nutrition, but it comes out just as delicious with all-purpose flour too. The cinnamon-sugar topping transforms a simple cake into a crispy sweet treat best served any time of day (or year)! Variations are endless - pick your favorite apple variety or flour, make it egg-free (instructions included below), or turn it into muffins! It’s a one-bowl recipe, so only one bowl and a baking pan to clean afterward. A win-win in my book!

Ingredients - Notes & Substitutions

Here are the easy-to-find ingredients for this delicious apple cinnamon cake, along with notes and possible substitutions:

Apples: Pick 2 medium-sized apples for 1 ½ cups finely chopped or grated apple chunks. I leave the peel intact for some added fiber but feel free to peel them if you prefer to. For the best variety of apples. see the notes below. Sugar: I use palm sugar in this recipe due to its low glycemic index as compared to granulated sugar, and to keep it refined sugar-free. You can substitute that with brown sugar or granulated sugar if you like. Applesauce: I use one store-bought 4-ounce cup of applesauce. You can also make it at home by simmering 2 peeled, cored, and diced apples in a sauce pot with 2 Tablespoons of water until soft. Puree in a blender until smooth. You can also replace it with an equal quantity of buttermilk or regular milk, but you will lose a little bit of apple flavor. Feel free to make it egg-free by adding another 2 Tablespoons of applesauce instead. Flour: I used 100% whole-wheat flour. If you are unsure of the taste, start with 50-50 all-purpose and whole-wheat flour. This recipe works equally well with 100% all-purpose flour instead. Topping: Optional, but incredibly delicious! The cinnamon-sugar finish gives this cake a crispy-sweet texture that is magical. Use palm sugar to keep it refined sugar-free, or make it with granulated sugar.

What Apples are best for apple cake? I like semi-sweet and crisp gala or pink lady apples, but tart granny smith, super-crunchy and sweet Honeycrisp, or soft golden delicious are all great options. Scroll to the recipe card for a detailed list of ingredients and quantities.

How To Make Apple Cinnamon Cake

This apple cake is incredibly simple to make and it’s a one-bowl, warmly-spiced, snackable treat! Simply prepare apple batter & bake. Here’s how: Step 1 - Prepare apples: Core and cut the apples in big chunks. I leave the skin on but feel free to peel them if you like. Now, add the chunks to a mini food chopper and pulse 8-10 times until the apples break down into fine pieces (my preferred method). (Pic 1). You can also chop them by hand or grate the whole apple using the large holes of a box grater. Step 2 - Mix wet ingredients, baking soda, and cinnamon: Preheat the oven to 350°F. In a large mixing bowl, add oil, sugar, applesauce, vanilla, egg, baking soda, salt, and cinnamon. Using a whisk or spatula, mix till thoroughly combined and no sugar lumps remain (Pic 2). Step 3 - Add flour, nuts, and apples: Add flour and walnuts to the bowl. Using a fork or spatula, gently coat the walnuts in the flour before mixing. Now fold in gently, until all the flour is incorporated. Add the chopped apples and fold into the batter (Pic 3). Step 4 - Spread batter into pan: Line an 8 X 8-inch baking pan with parchment squares or grease it with any baking spray. Pour the batter and even it out using the spatula (Pic 4). Step 5 - Cinnamon-sugar sprinkle (optional): If making the topping, mix sugar, cinnamon, and melted butter in a small bowl and combine till it looks like wet sand. Spread the mix evenly on top of the batter (Pic 5). Step 6 - Bake: Bake in the preheated oven for 30-35 minutes, or until an inserted toothpick comes out clean. Total time may vary depending on oven temperatures, so be sure to check at the 30-minute mark (Pic 6).

Serving Suggestions

This simple apple cinnamon coffee cake can be served warm, cold, or at room temperature. It can be enjoyed by itself with a hot cup of coffee or tea. But if you truly want to elevate this sweet treat, slice and serve it with a dollop of whipped cream, or a scoop of vanilla ice cream. Optionally, lightly sprinkle some powdered cinnamon for an extra boost of flavor.

How to Store & Freeze

This apple cake will keep best in an airtight container in the fridge for up to 4 days. To freeze leftovers, wrap individually cut slices in food-storage wrap or foil. Place it in a Ziplock freezer storage bag. Label, date, and freeze for up to 3 months. Thaw overnight in the fridge. To rewarm leftovers, pop the desired portion in the microwave for 10-15 seconds. Optionally, place it under the broiler for 1 minute. The broiler crisps the cinnamon-sugar topping and restores it back to its former glory!

Variations to Try

Eggless Cinnamon Apple Cake: The apple cake can easily be made without eggs by replacing the egg with 2 Tablespoons of applesauce instead. This also allows the apple flavor to shine! Apple Cinnamon Muffins: If you prefer a grab-and-go, portable treat, make apple muffins by scooping the batter into a lined, 12-cup muffin tin. Bake in a preheated 350 degrees F oven for 22-25 minutes, or until an inserted toothpick comes out clean.

Why I Used Palm Sugar In This Recipe

What is palm sugar? Palm sugar, or coconut sugar, is the boiled-down sap from the flower buds of the coconut palm tree. It is an unrefined, natural sugar since it involves minimal processing and no chemicals. I love to use palm sugar as the sugar component for many dessert recipes because it still has many of the nutrients intact. Here are some health benefits:

Is low on the Glycemic Index (GI of palm sugar is 35, whereas regular sugar is 68) Includes a presence of minerals like potassium, phosphorous, zinc, and iron Has a small amount of phytonutrients, including polyphenols, flavonoids and anthocyanidins, and antioxidants Is a rich source of B vitamins

Recipe Tips & Notes

Choose your favorite apple. I love semi-sweet gala or pink lady apples, but tart granny smith, sweet honey-crisp, or soft golden delicious all work beautifully. Chop or grate the apples to your desired size. There is no need to peel. Simply cut into ¼-½ inch chunks. Leave as-is or finely chopped in a mini food processor for ease. You could also grate the whole apple using the large holes of a box grater. Use natural coconut sugar, brown sugar, or white sugar. I use palm sugar in this recipe to keep it refined and sugar-free. Feel free to substitute it with an equal amount of brown sugar or regular sugar instead. Use applesauce (store-bought or homemade) or dairy. Use a 4oz. container of store-bought applesauce. To make your own, cook 2 peeled, cored, and diced apples with 2 Tablespoons of water until soft, then puree in a blender or food processor. Alternatively, replace it with an equal quantity of regular milk. Keep in mind that if you use dairy, you will lose a little bit of apple flavor. Skip the egg. Make it egg-free by using 2 additional Tablespoons of applesauce instead. Pick your flour. I made this cake with whole-wheat flour. If unsure about the taste, start with a 50-50 blend of all-purpose and whole-wheat flour. Alternatively, use 100% all-purpose flour. The topping is optional. But it gives this cake a crispy-sweet texture. This transforms a regular apple cake into an apple coffee cake. Serve as is or with a touch more elegance. Enjoy this apple cake as-is, or elevate it with a dollop of whipped cream or vanilla ice cream. Serve it warm or at room temperature. To rewarm leftovers, microwave a slice for 10-15 seconds or pop it under the broiler for 2 minutes for ultra crispness. Turn it into muffins. Scoop the batter into a lined, 12-cup muffin tin. Bake in a preheated 350 degrees F oven for 22-25 minutes or until the centers spring back to the touch. Store in the fridge or freezer. Keep in an airtight container in the fridge for 4 days. For freezing leftovers, wrap individual slices in plastic wrap or foil, then place them in a freezer storage bag. Label, date, and freeze for up to 3 months. Thaw overnight in the fridge.