prep time: 30 min | bake time: 25 mins | total time: 1 hrs
If you love apples and caramel, this cake is going to be your new favorite. It’s an eggless caramel apple cake that’s soft, moist, and packed with fresh grated apples, warm cinnamon, and a drizzle of rich, gooey caramel. But the real showstopper? That luscious cream cheese frosting – tangy, creamy, and the perfect match for all those cozy flavors.
It’s super easy to make (and can be made vegan too), which makes it perfect for any occasion. My husband couldn’t stop going back for “just one more slice,” and I ended up making it again for a family party I was hosting, let’s just say, there were no leftovers! BTW this cake is perfectly moist and delicious even without the frosting.
Red Apples: Add natural sweetness, moisture, and softness without eggs.
Milk: Adds moisture and helps with rise; almond, oat, or soy milk work for dairy-free.
Light Brown Sugar: Brings caramel-like sweetness and keeps the cake moist.
Cane/Castor Sugar: Adds balanced sweetness and a light texture.
Oil: Keeps the cake soft and moist for days; use any neutral oil.
Vanilla Extract: Enhances overall flavor and aroma.
All-Purpose Flour: Provides structure while keeping the crumb tender.
Baking Powder & Baking Soda: Help the cake rise and stay light in eggless baking.
Cinnamon Powder: Adds warmth and classic apple spice flavor.
Salt: Balances and enhances all the flavors.
Butter: Creates a rich, creamy base and fluffy texture; use room temperature for smooth mixing.
Powdered Sugar: Sweetens and provides structure; sift for a smooth, lump-free finish.
Cream Cheese: Adds tanginess and creamy texture; soften for easy blending.
Vanilla Extract: Enhances flavor and balances the richness.
Preheat your oven to 350°F (175°C). Grease a rectangular pan with oil and line it with baking paper so the cake doesn’t stick. If you don’t have that size, you can also bake this in two square pans.
Grate the red apples (about 2–3 medium) and squeeze out the excess juice to prevent a soggy cake.
In a large bowl, whisk together milk, oil, vanilla, light brown sugar, and cane sugar until smooth. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and stir until just combined. Gently fold in the grated apples.
Pour the batter into your prepared pan and bake for about 25–30 minutes. The cake is ready when the top feels firm to the touch and a toothpick inserted comes out clean.
Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Peel off the baking paper and allow it to cool further before adding frosting.
For the cream cheese frosting, beat the butter until it turns light and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and creamy. Finally, add the cream cheese and whip until the frosting is fluffy and spreadable.
Once the cake has cooled completely, transfer it to a serving plate or board. Spread the cream cheese frosting evenly over the top with an offset spatula, then use the back of a spoon to create decorative swirls.
Drizzle caramel sauce generously on top and let it cascade over the frosting for an indulgent finish.
Cut into slices and serve. This eggless caramel apple cake can be stored in the refrigerator for 2–3 days and tastes even better the next day as the flavors deepen.
Yes, this recipe is completely eggless. The grated apples and leavening agents (baking soda and baking powder) give the cake structure and moisture without the need for eggs.
Yes! Simply swap the milk, butter, and cream cheese with plant-based alternatives like almond or oat milk, vegan butter, and dairy-free cream cheese. The cake will still be moist, fluffy, and delicious.
Definitely. Adding about 1 teaspoon of chai spice mix will give the cake a warm, spiced flavor that pairs perfectly with apples and caramel.
Red Gala, Honeycrisp, Pink Lady, or Granny Smith apples all work well. Sweeter apples make the cake naturally sweeter, while tart apples add a nice balance.
Yes, you can replace the cane sugar with white sugar or coconut sugar. Just keep in mind that different sugars may slightly change the flavor and color of the cake.
If frosted, refrigerate the cake in an airtight container for 2–3 days. Without frosting, it can be kept at room temperature for up to 1 day.
Did you try this eggless caramel apple cake at home? Snap a photo and tag me @pastrybysaloni—I’d love to see your creation! Whether your cake turned out polished or perfectly rustic, sharing your bake might inspire someone else to try homemade fall desserts too.
If you’re craving more eggless dessert recipes, my cookbook Vegan Baking Made Simple is filled with easy, bakery-style cakes, cookies, and breads that don’t require fancy equipment—just fresh ingredients and a love of baking. Grab your copy on Amazon HERE and keep your kitchen smelling like a cozy bakery all year long.
8 Responses
Followed this recipe down to the home made caramel and its incredible. not too sweet, moist cake, the apple flavor is there without being overpowering. Will be making this for my next family gathering.
I loved the cake and the combination and the taste .
Super jugosa
thank you!
This cake was so moist and delicious!! It was definitely a hit and I will be making this again! Thanks your sharing!!
Hi Chris,
Thank you for your lovely feedback! It has a become a favorite in our family too:)
Yummy
thank you so much!