1. Prepare the apples
Peel and core the apples.
Cut into chunks and blend until smooth — like apple purée.
Tip: Finer purée = fluffier cake.
2. Combine wet ingredients
Add the 4 eggs to the apple purée.
Blend or whisk until fully combined and slightly frothy.
3. Add dry ingredients
Sift in:
5 tbsp cocoa powder
1 tsp baking powder
Mix gently until smooth. The batter will be thick but pourable.
4. Prepare the pan
Lightly grease the mold with olive oil.
Pour in the batter and smooth the top.
5. Bake
Bake at 170°C (340°F) for 35–45 minutes.
Check with a toothpick: it should come out mostly clean.
6. Cool + serve
Let the cake cool completely before slicing — this helps it set.
You can brush the top with a tiny bit of melted dark chocolate (optional, not required).
Description
This cake is incredibly moist, tender, and chocolatey, with natural sweetness coming exclusively from apples. It tastes like a soft chocolate sponge or steamed cake. Great as a breakfast cake, snack, or healthy dessert.
Notes
Apples vary in sweetness. Very tart apples will produce a less sweet cake.
Texture is slightly more moist than regular cakes because there is no flour.
For a darker chocolate taste, add 1 more tablespoon of cocoa.
For a firmer texture, add 1–2 tablespoons of oat flour (optional).
Tips for the Best Results
Blend apples very finely — this replaces both sugar and flour structure.
Bake low and slow to avoid dryness.
If your apples are not sweet, microwave them 5 minutes before blending to increase natural sweetness.
Let the cake rest overnight for deeper chocolate flavor.
Servings
Makes 8 slices.
Estimated Nutritional Info (per slice)
(Values approximate; based on 8 servings)
Calories: ~85
Protein: 4 g
Fat: 2.5 g
Carbs: 12 g
Fiber: 2.2 g
Sugar: from apples only (no added sugar)
No flour, no dairy, no added fat
Health Benefits
Weight-loss friendly — low calorie, low fat, high water/fiber content.
Rich in antioxidants from cocoa and apples.
Naturally sweetened — no refined sugar.
Good for digestion thanks to apple fiber.
Protein boost from eggs.
Q & A
Q: Can I use bananas instead of apples?
A: Yes, 2 large bananas = 4 apples. The cake will be sweeter and denser.
Q: Can I steam it instead of baking?
A: Absolutely! Steam 40–50 minutes. This makes it extra moist like your picture.
Q: Can I store it?
A: Yes.
Fridge: 4 days
Freezer: 2 months
Keep covered because it dries easily.
Q: Can this be made vegan?
A: Yes — replace eggs with 4 flax eggs, but texture becomes denser.
Q: Why is my cake not sweet?
A: Use sweeter apple varieties or microwave/roast the apples to caramelize natural sugars
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