Homestyle Apple Cake (dairy-free & whole wheat)
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1-1/2 medium-sized sweet apples (I used Envy)
  • 2 large eggs
  • ½ cup oil (like grapeseed or canola)
  • ½ teaspoon vanilla extract
  • 2 tablespoons orange or tangerine juice (or liqueur)
  • 1 cup white whole wheat flour
  • ½ cup granulated sugar
  • 1 heaping teaspoon baking powder
  • ½ teaspoon ground cinnamon
  1. Preheat oven to 350 degrees F (or 325 convection) with a rack in the middle of the oven. Lightly oil and flour a 9-inch springform pan.
  2. Peel and thinly slice apples. I use an apple slicer that cores and cuts the apple into 8 slices. Then I cut each slice into 3 thin slices, yielding 24 slices per apple. Set aside.
  3. In a medium-sized bowl whisk the eggs and oil together until incorporated. Add vanilla and juice and whisk again.
  4. Add the flour, sugar, baking powder, and cinnamon into the bowl. Stir or whisk until combined. Batter will be thick.
  5. Spread the batter into prepared baking pan and smooth flat. There is not a lot of batter because the cake is thin. Arrange the apple slices in a pretty overlapping design like the photo. Start by placing the slices along the side of the pan. Stick one edge of each slice into the batter and leave most of the slice on the surface. Overlap slices until the circle is complete. Then overlap apples to fill the small spot of batter in the center. You may have some extra slices.
  6. Bake cake for 45 to 55 minutes. Cake should be lightly brown on top. Test for doneness by lightly tapping on exposed cake and watch for it to spring back. Or insert a toothpick into cake near the center; cake is done when toothpick comes out clean.
  7. Cool a little on a rack. Run a knife around the inside of the pan to loosen the cake. Carefully, remove the springform ring. Cover the cake when cool. Cake can be made up to one day ahead. Store covered at room temperature.
Recipe by Dana's Table at