The best apple cake


Hello my foodies,

For the children's snack, I improvised a recipe for apple marrow that can be made without eggs. It was a massacre, this cake is extremely delicious, I amaze myself.
The kids loved it, my daughter wanted to finish the whole cake.

It's one of the best cakes I've ever made in terms of taste. Everything is perfect in this cake, the taste, the texture.

I have complete confidence in my cake, do it and you won't be disappointed.


  • Simple to do
  • Quick to achieve
  • Cheap
  • Made with simple ingredients found in every kitchen
  • Can be done by your children
  • Extremely delicious


  • Baking soda is to help give a softer texture.
  • The egg serves to have a cake that holds better and more compact.

Tips for having a soft cake with a yoghurt base:

  • Yoghurt, in yoghurt cake, we often hear plain yoghurt. For a super soft cake, choose cottage cheese, Greek-style yoghurt and/or add a tablespoon of fresh cream. The higher fat content will make the cake wetter and therefore more airy.
  • Corn starch is known to lighten cakes and thus bring them softness. Your choice: you can make half flour, half starch or total starch if you want to obtain a gluten-free cake for example.
  • Baking soda is a little miracle product in the kitchen. And it's our secret to super moist cookies, so we use it in our cakes, too. Add a quarter teaspoon with half a bag of baking powder and that's it!
  • If olive oil makes your cake extra tender, try melted white chocolate as well. This will give you a soft appearance that remains fairly compact.
  • The gentle mixing avoids exciting the gluten by stirring like a little crazy. Put all the ingredients except the flour and mix in less than 6 to 8 seconds. Add the flour, baking powder and baking soda and stir very, very quickly. Of course you don't leave any lumps in your dough either...
  •  Apple compote, if you have chosen to flavour your yoghurt cake with apples, go for compote! It will be much lighter to make your cake swell!

  • At the cooling stage, as soon as it comes out of the oven, quickly cover your cake with aluminium foil. This will create a kind of oven and your wetter cake will be softer.



For a 20-25 CM mould

I use the yoghurt cup as a unit of measure...

  • 1 plain yoghurt or Greek yoghurt 125gr 
  • 2 grated apples and half an apple for decoration
  • 1/2 measure (the yoghurt glass) of sunflower oil
  • 1 scoop (glass of yoghurt) of sugar (if you like sugar add 1/2 pot = 50 gr)
  • 3 scoops (glass of yoghurt) of flour
  • 1 egg
  • 1/2 teaspoon baking soda (optional)
  • 15 gr of baking powder
  • 3 tablespoons of milk or vegetable milk


  1. First we prepare the ingredients. We put the yoghurt in a separate bowl, clean and dry the empty yoghurt pot. The measure is the volume of the yoghurt. Preheat the oven to 180ºC.
  2. Add the yoghurt, oil, egg, sugar and mix with a whisk.
  3. Add flour, baking soda and baking powder. You can add it as it is or, better still, by sifting the mixture to avoid lumps. Mix with a maryse just enough to have a homogeneous mixture without lumps.
  4. Add the grated apples and mix.
  5. Add the spoons of milk if your dough is too compact.
  6. Pour the dough into the buttered baking pan and sprinkle with flour to help unmould it.
  7. Cut half of the apple into strips and spread over the top of the dough.    
  8. Bake in the oven for 30-40 minutes at 180ºC, or until we see the tip of a knife come out clean by pricking in the centre of the cake. Unmould and leave to cool.
  9. Feast your eyes! 

I hope you like it. Now it's up to you. 

Tag us on instagram amourducake if you made this recipe.

Leave me a comment, I'd love to!! 😘😘
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