prep time: 40 min | bake time: 45 mins | total time: 3 hrs
Looking for a moist, spiced, and eggless apple cake recipe? This Eggless Apple Cake with Silky Caramel Buttercream is the perfect dessert for cozy gatherings, special occasions, or just treating yourself. Made with grated apples, this cake stays naturally sweet and extra moist without eggs, while a touch of cinnamon adds warm, comforting flavor.This cake is not only eggless but can also be made dairy-free.
The highlight is the caramel buttercream frosting, made without powdered sugar and whipped to silky perfection with butter and caramel sauce. Every bite of this soft, spiced apple cake paired with rich, creamy caramel buttercream is indulgent, comforting, and completely irresistible.
Start by grating the apples with the skin using a box grater and set them aside. Preheat your oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line them with parchment paper to prevent sticking.
In a large mixing bowl, combine the milk, vegetable oil, vanilla extract, brown sugar, and granulated sugar. Whisk until the mixture is smooth and all the sugars have dissolved.
Sift in the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet ingredients until there are no dry streaks. Be careful not to overmix, as this can make the cake dense.
Next, fold in the grated apples. Make sure to squeeze out any excess juice before adding, so the batter stays the right consistency and the cake doesn’t become soggy.
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 40–45 minutes, or until the cakes are golden brown and a skewer inserted in the center comes out clean.
Let the cakes rest in the pans for about 30 minutes. Then transfer them to a wire rack to cool completely.
Start by adding the sugar to a heavy-bottomed saucepan in small portions. Allow each portion to melt completely and turn golden before adding the next. This gradual melting ensures a smooth, lump-free caramel.
Once all the sugar has melted and reached a deep amber color, add the butter. Stir continuously until the butter is fully combined and the mixture is smooth.
Slowly pour in the warm whipping cream, being careful as it will bubble vigorously. Stir gently to combine the cream with the caramel.
Let the sauce simmer for 1–2 minutes to thicken slightly. Then, stir in the sea salt to balance the sweetness and enhance the flavor.
Remove the caramel sauce from heat and allow it to cool completely before using. Cooling ensures it thickens properly and is safe to mix into buttercream.
Start by making sure your butter is at room temperature but not melting. Cut the butter into cubes and place them in a large mixing bowl. Using a hand or stand mixer, beat the butter on medium-high speed for 4–6 minutes until it turns pale, light, and fluffy. The butter should look creamy and almost double in volume this step is essential for a smooth, airy buttercream.
Next, add the cooled caramel sauce in two portions. Beat well after each addition to fully incorporate the caramel into the butter. This ensures the buttercream is evenly flavored and has a consistent texture.
Finally, mix in the vanilla extract and beat again until the buttercream is silky, smooth, and uniform. The result is a rich, creamy, and luscious caramel buttercream that is perfect for frosting your eggless apple cake.
Once your cakes have completely cooled, use a serrated knife to trim the tops if they have domed.
Place a small dollop of buttercream in the center of your serving board or cake stand. This helps hold the first cake layer in place while you assemble.
Set the first cake layer on the stand, bottom side down. Spread a generous, even layer of caramel buttercream over the top using an offset spatula. For extra flavor, drizzle a few spoonfuls of salted caramel sauce over the buttercream and gently swirl it in.
Carefully place the second cake layer on top, aligning it with the bottom layer. Press down lightly to secure the layers.
Spread a thin layer of buttercream over the entire cake to seal in any loose crumbs. Chill the cake for 15–20 minutes to let this crumb coat set before applying the final frosting.
Once chilled, apply a thick, even layer of caramel buttercream over the cake. Smooth it out with a spatula or cake scraper for a clean, professional finish. Drizzle more salted caramel over the top, letting it drip slightly down the sides. You can also decorate with apple slices, caramel shards, or a light sprinkle of sea salt for a stunning presentation.
Yes! This apple cake is completely eggless. The grated apples add natural moisture and structure, keeping the cake soft and tender without eggs. Combined with milk and oil, they help create a light, fluffy crumb.
It can easily be made vegan. Simply replace regular milk with plant-based milk like oat, almond, or soy, and use vegan butter and dairy-free cream for the caramel and buttercream. The result is just as rich, moist, and flavorful.
Grated apples contain a lot of natural juice, which can make the batter too wet. Too much liquid may cause the cake to bake unevenly or turn dense in the center. Squeezing out the excess juice ensures a light, fluffy texture while keeping the cake perfectly moist.
Yes! You can bake the cake layers 1–2 days in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature or in the fridge. The caramel sauce and buttercream can also be prepared a day ahead; just bring the buttercream to room temperature and re-whip before using.
Firm, crisp apples are ideal. Varieties like Granny Smith, Pink Lady, or Honeycrisp hold their texture and provide a nice balance of tartness and sweetness in the cake.
A sticky top is usually caused by condensation during cooling in a humid environment. Allow the cakes to cool completely on a wire rack, uncovered, so steam can escape. It can also happen if the cake is slightly underbaked or has a higher sugar content.
Homemade is recommended for this recipe. Make sure caramel sauce is thick and fully cooled before incorporating it into the buttercream.
If the buttercream looks curdled, it may be because the caramel was too cold or the butter too soft. Continue whipping it often comes together on its own. If it’s still too soft, chill for 10–15 minutes and then whip again until smooth.
Store the frosted cake in an airtight container at room temperature for up to 2 days if the environment is cool. For longer storage, refrigerate for up to 5 days. Bring the cake to room temperature before serving for the best flavor and texture.
Definitely! This batter makes about 18–20 cupcakes. Bake at 350°F (175°C) for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Baking should feel warm, joyful, and creative — a moment of calm in your busy day. When you make this Eggless Apple Cake, don’t forget to take a photo of your final masterpiece, share it on Instagram, and tag me @pastrybysaloni.
Once you fall in love with this recipe, here are more delicious eggless desserts you can try next:
And if you want even more dependable, beginner-friendly recipes, check out my cookbook Vegan Baking Made Simple. It’s filled with easy cakes, cookies, and desserts that will make your kitchen smell amazing — all year long.
