Apple Cake with Yogurt Cream Cheese Frosting
Moist apple cake topped with yogurt cream cheese frosting and caramel drizzle.
Servings: 8
Calories: 504kcal
Equipment
- 8x12-inch baking pan
- Baking paper or grease for lining
- Electric whisk or hand whisk
Ingredients
Cake
- 1 cup milk 250 ml
- ⅓ cup light brown sugar 80 g
- ¼ cup caster sugar 60 g
- ⅔ cup vegetable oil or any neutral oil 155 ml
- 2 teaspoon vanilla extract
- 2 ½ cups all-purpose flour 300 g
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon cinnamon powder
- ¼ teaspoon salt
- 4 medium apples grated (approx. 300 g)
- ¾ cup walnuts or pecans roughly chopped 100 g
- 1 tablespoon fresh lemon juice or white vinegar add it to the milk and let it sit for 5 minutes to turn into buttermilk — this helps the cake come out extra soft and fluffy (this is an optional step, and you can skip it if you don't have the time)
Frosting
- Make this healthier frosting version using my yogurt cream cheese frosting recipe
Topping
- Drizzle the top of the cake with this vegan date caramel topping
Instructions
- First, set your oven to 350°F (175°C). Grease your 9x13 inch rectangle pan with oil and line it with baking paper. Make sure the paper hangs over the sides—this is a time saving hack for getting the cake out later!
- Now, take your red apples and grate them using a box grater. You will need 300 grams (about 4 medium apples). Once grated, squeeze out all the extra juice using your hands or a clean cloth. This stops the cake from becoming soggy.
- In a large bowl, whisk together the milk, oil, vanilla extract, light brown sugar, and cane sugar. Whisk this until both sugars are fully dissolved and the mixture looks smooth.1 cup milk , ⅓ cup light brown sugar, ¼ cup caster sugar, ⅔ cup vegetable oil or any neutral oil , 2 teaspoon vanilla extract
- In a separate, medium bowl, combine all the dry ingredients: flour, baking powder, baking soda, cinnamon powder, and salt.2 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon cinnamon powder, ¼ teaspoon salt
- Slowly add the bowl of dry ingredients to the wet mixture. Use a whisk to mix it just until combined. Be careful not to over mix! Check the sides and bottom for any dry flour pockets, but stop mixing as soon as everything looks wet.
- Gently fold the grated apples and chopped walnuts into the batter with a spatula. This gentle step keeps the cake light and gives it that natural sweetness and moisture.4 medium apples, ¾ cup walnuts or pecans
- Pour the batter into your prepared pan and bake for 25-30 minutes. The cake is ready when a toothpick stuck into the middle comes out clean.
- Let the cake sit in the pan for a few minutes. Then, grab the parchment paper overhang and lift the cake out onto a wire rack to cool completely. Do not try to frost a warm cake!
- Once the cake has completely cooled, spread the yogurt cream cheese frosting on top and drizzle with date caramel sauce.
Video
Nutrition
Calories: 504kcal | Carbohydrates: 61g | Protein: 7g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 4mg | Sodium: 374mg | Potassium: 250mg | Fiber: 4g | Sugar: 27g | Vitamin A: 101IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 2mg
