Eggless Dorset Apple Cake (perfect with Custard or Ice Cream)

This easy Eggless Dorset Apple Cake has all the fruity, tangy and caramel flavours of the traditional apple cake, but perfect for those with an egg allergy.
Eggless Dorset Apple Cake
Eggless Dorset Apple Cake, on cake stand, with metal coffee pot in background, dark photo
Eggless Dorset Apple Cake

With November fast drawing to a close, and we get ready to say goodbye to fresh, homegrown apples, I thought I’d slip in this delicious, favourite apple cake recipe. Because once December comes around, it’s all about the jingling bells!

Estimated reading time: 5 minutes

Apple Cakes

Apple cakes are not uncommon, you’ll find variations of it all around the globe; British, American, German and Polish, just to name a few. Essentially, apples are sliced or diced and added to a cake batter and baked.

The British apple cake itself has a few versions, but where I live, on the south coast of England, it is the Dorset Apple Cake that is the most popular. Because we’re in Dorset!

a slice of apple cake on blue plate, custard in background, dark food photo
moist and tangy, there’s nothing like it!

Dorset Apple Cake Recipe

The Dorset apple cake is a fairly rustic affair, and many, many recipes can be found for it. While all the recipes have the same basic ingredients (flour, apples, sugar and fat), they do tend to differ slightly in the makeup.

So we’re talking different apples, different flours, different sugars, different fats, different ingredient ratio and with or without a topping – there are so many ways you can go with it.

Then, there is the texture; we’ve got light and spongy, dense and pudding like, and even some that are almost like scones.

my inlaws, NYE 2018, my oldest’s 18th birthday

LinsFood’s Dorset Apple Cake

The recipe here is loosely based on one I found in my mother-in-law’s old cookbook. Shortly after she got married, she went for cooking classes, as I suppose, is not uncommon in those days. It’s filled with so many old style recipes, both British and European.

I appropriated her cookbook some time ago because she doesn’t actually cook. Hasn’t since I met her over 20 years ago, and according to my late husband, hasn’t cooked “properly” for as long as he can remember.

She told me she stopped cooking around the time they moved south (when my husband was about 8, maybe), because the village didn’t do gas for cookers. She hates electric cookers and so, she stopped cooking! I suppose that’s as good an excuse as any!

Which begs the question: why do they keep buying electric stoves?

I love reading her cookbook, not least because she has beautiful penmanship. But as a fan of culinary history, going back 50-60 years through her written recipes is always a delicious and rewarding adventure.

But let’s take a quick look at our eggless apple cake recipe.

Why Eggless Apple Cake?

If you’ve been following me a while, you’ll know that my girls have had an egg allergy since they were little. So over the years, rather belatedly, I’ve converted many of our recipes for them. You’ll find more recipes on the Eggless Recipes page.

apple cake on fork, on blue plate, with cookbook next to it
That’s the MIL’s book!

What Apples to use?

Definitely something tart. My favourite is the big old Bramley, Britain’s most popular cooking apple. It falls apart rather easily when cooked, and so adds a soft, melting texture to the cake.

You could also perhaps go for Braeburn, Golden Delicious or anything you fancy really. It’s all a matter of taste.

The Topping

Many people love to finish the Dorset Apple Cake batter with a layer of sliced apples. If that’s what you like, use an extra apple, slice thinly, then just top the batter, before baking.

I’ve gone for the crunchy sugar topping because I just love the added sweetness against the sour apples and I’m a huge fan of crunchy toppings! Think brûlée and crumble.

And on that note, shall we get our aprons on?

Eggless Recipes on LinsFood

Head on over to the Eggless Recipes page for more recipes with no eggs in them, like the following:

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Eggless Dorset Apple Cake

Eggless Dorset Apple Cake (perfect with Custard or Ice Cream)

This easy Eggless Dorset Apple Cake has all the fruity, tangy and caramel flavours of the traditional apple cake, but perfect for those with an egg allergy.
4.92 from 36 votes
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Course: Brunch, Dessert, Tea Time
Cuisine: British
Keyword: autumn, cakes, party food
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 8 (8-12)
Calories: 310.32kcal
Author: Azlin Bloor
Cost: £4 ($5.25) for the whole cake

Equipment

  • cake pan, 20cm (8")
  • large bowl for mixing

Ingredients

Cake

  • 240 g (8.5 oz) self raising flour
  • ¼ tsp baking powder
  • ¼ tsp mixed spice or Pumpkin Spice
  • 120 g (4.2 oz) salted butter, at room temperature
  • 120 g (4.2 oz) soft light brown sugar
  • 300 g (10.5 oz) Bramley apples (peeled, cored weight), about 2 large ones
  • 80 g (⅓ cup) buttermilk or natural yoghurt
  • 3 Tbsp demerara sugar

To Serve

  • Custard clotted cream or ice cream

Instructions

  • Heat the oven to 180℃ (160℃ Fan/350℉).
  • Grease and line a 20cm (8″) baking tin.
  • Chop up the apples into roughly 2.5cm (1″) cubes. Set aside.
  • In a large bowl, mix together the flour, baking powder and mixed spice.
  • Add the soft butter, and using your fingertips, lightly mix in the butter and the flour mix until you get a coarse, wet sand sort of mixture. Like making a crumble. If you prefer, you could do this part in a food processor, then transfer everything into the bowl to move on to the next step.
  • Stir in the sugar with a wooden spoon.
  • Toss in the apples and lightly mix with the wooden spoon.
  • Slowly add the buttermilk and stir to mix thoroughly.
  • Tip into your prepared cake tin and sprinkle the demerara sugar all over.
  • Bake for 50-60 minutes, until a skewer inserted in the middle comes out clean. Eggless cakes always need a little longer than you think.
  • Serve as suggested. Will keep for 3-4 days, stored in an airtight container.

Nutrition

Calories: 310.32kcal | Carbohydrates: 46.66g | Protein: 3.68g | Fat: 12.61g | Saturated Fat: 7.82g | Sodium: 132.94mg | Fiber: 1.72g | Sugar: 22.32g
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!

18 thoughts on “Eggless Dorset Apple Cake (perfect with Custard or Ice Cream)”

  1. Made this with my twin toddlers today. We’re all loving it, it’s delicious! The crunchy top with the soft apples is just *chef’s kiss*. We added a splash of apple juice at the end as the mix seemed quite dry.

    1. Hey Kim, I’m so pleased to hear that. And yes, that topping, I always struggle not to eat it all in one helping! The apple juice for added moisture is a great idea.

  2. 5 stars
    Delicious and easy to make. I used flora buttery and mixed spice. For the buttermilk I made it by adding 5g (big teaspoon) of bottled lemon juice to 80g oatmilk and let it stand for a bit.
    Thanks for the recipe.

    1. Hi Kay, I’m so pleased to hear that you enjoyed this recipe and how you made it vegan (I think Flora is non dairy?). And I’ll have to remember the oat buttermilk, I tend to use rice or almond milk when catering to vegan customers.

  3. 5 stars
    Love such rustic recipes! Your mom-in-law’s cookbook sounds like quite a treasure trove. Would love to try this one soon, everyone is a fan of tea cakes at home.

  4. I have this baking in the oven right now and it smells so good! Thank you, Lin, I’ve recently had to give up eggs, so this is just perfect! Can’t wait to try your other egg free recipes!

  5. Nicky Halstead

    You’re a lifesaver! I have so many apples given by my neighbour this week and at a loss. But this cake looks so quick and easy. I’m going to make 2! Thanks!

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