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–+ servings
a French apple cake on a gold platter

French Apple Cake (whole grain, dairy-free)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 8 slices
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
This simple French apple cake is like a crustless pie with a crunchy topping. Can be made 100% whole grain (or with all-purpose flour) and dairy-free.

Ingredients

For the cake batter:

  • 1/2 cup (62 grams) white whole wheat flour or all-purpose flour
  • 1/3 cup (67 grams) raw sugar or granulated sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 2 large eggs 50 grams each out of shell, room temp
  • 2 tablespoons refined coconut oil melted, or another neutral tasting oil like canola, vegetable oil, etc.
  • 1/3 cup (80 ml) milk of choice but not canned coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 lemon for zest
  • 2 pounds (907 grams or about 5 medium) apples cored, peeled, and sliced to slightly less than 1/4"

For the topping:

  • 1/3 cup (67 grams) raw sugar or granulated sugar
  • 1 large egg 50 grams out of shell, room temp
  • 1 tablespoon lemon zest
  • 3 tablespoons (42 grams) refined coconut oil melted or unsalted butter
  • pinch salt

Instructions

  • Preheat the oven to 425 °F (220 °C) and grease a 9" (23 cm) springform pan.
  • In a medium mixing bowl, stir together the flour, sugar, baking powder, and salt. Set aside.
    1/2 cup (62 grams) white whole wheat flour, 1/3 cup (67 grams) raw sugar, 1 tablespoon baking powder, 1/8 teaspoon salt
  • In a large mixing bowl, stir together the eggs, coconut oil, milk, vanilla extract and lemon zest.
    2 large eggs, 2 tablespoons refined coconut oil, 1/3 cup (80 ml) milk of choice, 1/2 teaspoon vanilla extract, 1 lemon
  • Add the dry mix to the wet and stir just until combined. Add the apples and coat them thoroughly in the batter.
    2 pounds (907 grams or about 5 medium) apples
  • Pour into the greased pan and push down any apples that are sticking up (so that they don't burn).
  • Bake for 25-35 minutes. The time will depend on your apples. The top should be quite firm and golden.
  • Meanwhile, prepare the topping by combining all the topping ingredients in a small bowl.
    1/3 cup (67 grams) raw sugar, 1 large egg, 1 tablespoon lemon zest, 3 tablespoons (42 grams) refined coconut oil, pinch salt
  • Remove the cake from the oven and pour the topping evenly over the top. Continue baking for another 10 minutes or until the top is a deep golden brown and feels firm.
  • Let the cake cool for 10 minutes and then run a knife around the edges of the pan. Remove the springform ring and let the cake cool for at least another 30 minutes. Can be served warm but I think the cake is best after having rested for several hours.
  • Store the cooled cake at room temperature for up to 1 day.

Notes

  • I used refined coconut oil, which doesn't have any coconut flavor. If you use unrefined coconut oil, this cake may have some coconut taste to it.
  • For dairy-free, use coconut oil.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
  • Adapted from The Apple Lady's Apple Cake found in Patricia Well's The Paris Cookbook.

Nutrition

Calories: 259kcalCarbohydrates: 40gProtein: 4gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 63mgSodium: 225mgPotassium: 193mgFiber: 4gSugar: 29gVitamin A: 170IUVitamin C: 13mgCalcium: 128mgIron: 1mgNet Carbs: 36
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