Amazing fat-free autumn apple cake

Was there ever a more dubious sounding recipe than fat-free cake? A recipe more likely to end in disappointment or disaster? Like trying to convince a carnivore that tofu tastes like steak. Yet, believe it or not, it turns out there really is such a thing as having your cake and eating it – and you need to try it!

I can honestly say this is the best fat-free cake* I’ve ever made. It might actually be the only fat-free cake I’ve ever made but that’s not the point. Let’s just say I made it less than three hours ago, and there’s none left.   It’s also a great way of using up autumn windfalls – but if you don’t have any, it’s worth buying apples just to make this cake.   And there’s such a high ratio of fruit to cake you can tick off one of your five (or ten) a day while you scoff it down.  Feel free to throw in some kale if you want to make it even healthier.**

*Not including the small amount of fat in the milk and the egg, but there’s no added butter or oil.

**That’s a joke.


500g (prepared weight) apples, peeled, cored and sliced.  (Whatever kind of apples you have – I used sharp, crispy ones with a few maggot holes. I didn’t include the maggots. )

2 eggs

90g soft brown sugar

grated zest of 1 lemon

juice of half a lemon

110g plain flour

2 tsp baking powder

1 tsp cinnamon

75ml milk

Icing sugar to dust


Heat the oven to 180 degrees (160 fan)

Line and grease a shallow tin (about 22cm.)

Peel and slice the apples and toss with the lemon juice.

Beat the eggs, sugar and lemon zest until thick and smooth.

Add the flour, cinnamon and milk until combined.

Stir in about 350g of the apples.

Pour the mixture into the tin.

Arrange the remaining apples on the top and bake for 35-40 minutes or until done.

Dust with icing sugar.


About Becky Dickinson

Mum of three. Writer, blogger, grower. Trying to keep my head above the compost heap.

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  1. Delicious! definitely making this cake again. Thank you 🙂

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