A simple, moist chocolate cake made with apples, eggs, cocoa powder, and baking powder. It contains no flour or added sugar, and everything comes together quickly in a blender.
Ingredients
- 4 medium sweet apples, peeled, cored, and chopped
- 4 large eggs
- 5 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- Olive oil, for greasing the pan
Instructions
1. Prepare the Apples
- Preheat the oven to 350°F (180°C).
- Peel and core the apples.
- Cut them into small pieces.
2. Blend the Batter
Add the apples, eggs, cocoa powder, and baking powder to a blender.
Blend for 30–45 seconds, or until smooth and well combined.
3. Prepare the Pan
- Lightly grease a cake pan or loaf pan with olive oil.
- Pour in the batter.
- Gently tap the pan on the counter to release large air bubbles.
4. Bake
- Bake for 30–35 minutes.
- Check the center with a toothpick. It should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
Tips for the Best Apple Cocoa Cake
- Use naturally sweet apples such as Fuji, Gala, or Honeycrisp.
- Peel the apples for a smoother texture.
- Blend the ingredients until completely smooth.
- Allow the cake to cool fully before slicing. It becomes firmer as it cools.
- Dust the finished cake with cocoa powder for a simple finish.
Flavor Variations
- Cinnamon: Add ½ tsp ground cinnamon.
- Vanilla: Add 1 tsp vanilla extract.
- Warm spices: Add a pinch of cinnamon, nutmeg, or cardamom.
- Pear: Replace one or two apples with ripe pear.
- Nut topping: Sprinkle chopped walnuts or almonds over the batter before baking.
- Sweeter cake: Add 1–2 tbsp maple syrup or honey if desired.
Serving Suggestions
Serve the cake:
- Dusted with cocoa powder
- With Greek yogurt and fresh berries
- With cinnamon-spiced apples
- With peanut butter or tahini
- Warm with a little dark chocolate drizzle
- Cut into small squares for snacks
Storage
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap individual slices and freeze for up to 2 months.
Allow refrigerated or frozen slices to come closer to room temperature before serving, or warm briefly in the microwave.
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Cake is too wet | Very juicy apples or underbaking | Use firmer apples and bake until the center is set |
| Cake is flat | Old baking powder | Use fresh baking powder |
| Center sinks | Oven temperature too high or oven opened too early | Keep the oven closed while baking |
| Edges brown too quickly | Dark-colored pan or excessive heat | Use a light-colored pan and check the cake toward the end of baking |
Frequently Asked Questions
Can I make it without eggs?
Yes. You can use flax eggs as an alternative. For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for about 10 minutes before using.
Do I need to peel the apples?
Peeling is recommended for the smoothest texture, especially because the apples are blended.
Can I add sweetener?
Yes. Add 1–2 tbsp maple syrup, honey, or another sweetener if you prefer a sweeter cake.
How do I know when the cake is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The center should also feel firm.
Can I make muffins with this batter?
Yes. Divide the batter between a greased or lined muffin tin and bake at 350°F (180°C) for about 20–22 minutes.