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Apple Cinnamon Cake

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Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Servings 8 servings

Equipment

  • 9-inch round cake pan or 8x8 square baking pan
  • Large mixing bowl
  • Medium Mixing Bowl
  • Electric hand mixer or whisk
  • Measuring cups and spoons
  • Apple peeler and corer
  • Wire cooling rack
  • Rubber Spatula
  • Instant-Read Thermometer

Ingredients
  

  • 1½ cups whole wheat flour 240g, or substitute with all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ⅔ cup coconut sugar 135g, or substitute with maple syrup (reduce liquid by 2 tbsp)
  • ⅓ cup melted coconut oil 75ml, cooled slightly, or substitute with vegetable oil
  • ½ cup plain Greek yogurt 120g, at room temperature
  • 2 large eggs at room temperature
  • ⅓ cup unsweetened almond milk 80ml, or substitute with any plant-based milk
  • 1 teaspoon pure vanilla extract
  • 2 medium apples peeled and diced into ½-inch pieces, Granny Smith or Honeycrisp preferred
  • 1 tablespoon whole wheat flour for coating apples
  • ½ teaspoon ground cinnamon for apple mixture

Instructions
 

  • Preheat oven to 350°F (175°C). Grease your 9-inch round cake pan or 8x8 square baking pan with coconut oil and lightly dust with flour, tapping out excess.
  • In a medium bowl, toss the diced apples with 1 tablespoon flour and ½ teaspoon cinnamon until evenly coated. Set aside.
  • In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt until well combined.
  • In a medium bowl, whisk together coconut sugar and melted coconut oil until smooth. Add Greek yogurt, eggs (one at a time), almond milk, and vanilla extract, whisking until completely combined and smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula until just combined. Do not overmix - a few lumps are perfectly fine.
  • Gently fold in the cinnamon-coated apple pieces, distributing them evenly throughout the batter.
  • Pour the batter into your prepared pan and spread evenly with a spatula. Gently tap the pan on the counter 2-3 times to release air bubbles.
  • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached and the internal temperature reaches 200°F (93°C).
  • Remove from oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

BAKING TIPS:
Ensure all ingredients are at room temperature for optimal mixing. If using maple syrup instead of coconut sugar, reduce the almond milk by 2 tablespoons to maintain proper batter consistency.
VISUAL DONENESS CUES:
The cake is done when it springs back lightly when touched in the center, pulls slightly away from the pan edges, and has a golden-brown color. The internal temperature should reach 200°F (93°C).
STORAGE:
Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week. Wrap individual slices in plastic wrap and freeze for up to 3 months.
TROUBLESHOOTING:
If your cake is too dense, you may have overmixed the batter or used ingredients that were too cold. For a lighter texture, sift the flour before measuring. If the top browns too quickly, tent with foil during the last 10-15 minutes of baking.
SCALING:
This recipe doubles easily for a 9x13 inch pan - increase baking time to 35-40 minutes and check for doneness with a toothpick.

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