Easy Apple Yogurt Cake
This Easy Apple Yogurt Cake makes a delicious & healthy morning or afternoon snack that is high in protein and refined sugar free. It goes great with a hot cup of tea or coffee!
Equipment
- Mixing bowl
- Baking Dish
Ingredients
Wet Ingredients
- 3 Egg Whites Sub: 2 Eggs
- ⅓ Cup Applesauce (One of those snack cups)
- ⅓ Cup Neutral Oil, such as Grapeseed
- ½ Cup Coconut Sugar
- 1 Cup Yogurt Your favorite flavor!
Dry Ingredients
- 2 Cup Flour Sub: 1:1 Gluten Free Flour, Almond Flour, Oat Flour
- 3 Tsp Baking Powder
- ½ Tsp Salt
- 1 Tsp Cinnamon
Other
- 3 Small Apples, diced
- Coconut Sugar and Cinnamon, for sprinkling on top
- 2 Tbsp Coconut Butter Optional, for frosting
- 1 Tbsp Coconut Oil Optional, for drizzling on top
Instructions
- Preheat oven to 375 and grease a pyrex or baking tray.
- Dice up your apples into chunks about 1 cm, or the size of your fingernail. You want them to be small enough so they will cook through, but large enough so you get yummy chunks in your cake.
- Add all wet ingredients to a large bowl and mix well with a whisk (or a fork or spoon works too).
- Add the dry ingredients on top of the wet mixture. Try to mix the dry ingredients together gently, while on top of the wet mixture. This doesn't have to be perfect, you just want to make sure all the baking powder + flour are incorporated. Then, gently mix the dry mixture into the rest of the wet ingredients, just until combined.
- Gently fold in about ⅔ of the apple cubes to the mix, reserving some for the top.
- Pour the batter into your baking dish. Top it off with remaining apple chunks, cinnamon, and coconut sugar, to your desire. Mixing the coconut sugar and cinnamon with some coconut oil will make a nice streusal-like topping, but that's totally optional!
- Turn oven down to 350 and bake for 35 - 40 minutes. Check when fork inserted in middle comes out clean.
- For the topping: Mix the Coconut Butter (NOT Coconut Oil) with Equal Parts Warm water, to create a runny texture. Drizzle on top of the cake. Enjoy immediately, or refrigerate and enjoy cold. Should last in the fridge for about 1 week, or you can freeze for about 1 month.
Notes
The blog post details lots of substitutions. If you skipped to the recipe, scroll up to see how to make a dairy free version, gluten free version, egg free version.
Did you make it? Tag me on Instagram and I will repost you! @thegranoladiaries
For baking the cake, I absolutely these Glass Baking Dishes (plus they come with handy lids!)