Rustic Apple Cake

Is there anything more autumnal than a slice of apple cake with a warm cup of tea? I don’t think so and this weather really calls for it.

This recipe is simple and quick, with no butter or oil (NOTE: There’s nothing wrong with baking a cake with butter, I simply love this butter-free version too). Also, I used wholegrain and buckwheat flour which give a rustic vibe to the cake, but feel free to use all purpose flour if you wish.

Rustic apple cake

  • Difficulty: super easy
  • Print


  • 1 kg apple, golden
  • 100g wholegrain flour
  • 100g buckwheat flour
  • 80g sugar
  • 2 eggs
  • 100ml milk or soy drink
  • 2 Tbsp baking powder
  • 1 tsp cinnamon, ground
  • 1 tsp vanilla extract
  • 1 lemon, juice and zest
  • pinch of salt


  1. Preheat the oven to 190°C.
  2. Line a cake tin (24 cm) with parchment paper.
  3. Peel and finely slices the apples.
  4. In a small bowl cover the apple slices with lemon juice to avoid them turning brown.
  5. In a large bowl beat up the eggs and the sugar with an electric mixer, until light and whipped. Add the vanilla extract.
  6. Gradually add the sifted flour, baking powder, cinnamon, lemon zest and pinch of salt.
  7. Continue whisking and add the milk.
  8. Keep around 20 apple slices to garnish the cake and add the others to the batter. Mix well.
  9. Garnish the cake and bake for around 45 minutes

Enjoy and let me know if you try it.

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