Apple Cake Recipe No Oil: Moist Vanilla Layers Crowned With Warm Spiced Streusel

This apple cake recipe no oil delivers the perfect balance of moist vanilla layers and a warm spiced streusel—all without a drop of oil. Growing up in Nana Mae's Atlanta diner, I learned how simple ingredients like applesauce and yogurt could create tender cakes that never dried out.

The secret lies in the substitution method, which keeps every slice juicy and flavorful.

Instead of oil, this recipe relies on applesauce and Greek yogurt to maintain moisture while adding richness. The streusel topping, made with oats, brown sugar, and cinnamon, provides that classic crunch without needing butter. It's a vegetarian-friendly version that still delivers on texture and taste—no compromises, just clever swaps.

What you'll end up with is a cake that's perfectly moist with tender vanilla layers and a caramelized, spiced streusel crown. The applesauce substitution ensures a tender crumb, while the yogurt adds protein and creaminess. It's the kind of dessert that tastes homemade, even if you're baking for a crowd.

This recipe is ideal for fall gatherings or whenever you crave a classic apple cake with a lighter touch. The substitution method works for other fruit cakes too—just adjust the seasoning. Let's get baking!

Ingredients for apple cake recipe no oil

Simple ingredients for a tender cake with rich vanilla layers and spiced streusel topping—no oil needed.

The apples are the heart of this cake. Granny Smith or Honeycrisp work best—their tartness balances the sweetness. Whole Foods or local markets often carry the best varieties, but any firm, crisp apple will do. Avoid overly ripe ones. The Greek yogurt is non-negotiable—it adds moisture and protein without oil. Fage or Chobani are my go-tos, but any full-fat brand works. For the flour, King Arthur or Bob's Red Mill are reliable choices. Sift it first to avoid dense layers.

No applesauce? Unsweetened applesauce from a jar works fine, but if you're in a pinch, mashed banana or pumpkin puree can substitute at the same amount. Short on Greek yogurt? Plain yogurt or sour cream works, though texture will be slightly different. The baking powder and soda are crucial—don't swap them for baking powder alone. The oats? Quick oats work best for the streusel, but rolled oats toasted in the oven first give extra crunch. The vanilla extract should be pure—imitation won't cut it here.

Store any leftovers in an airtight container for up to 3 days at room temperature or 5 days in the fridge. The cake freezes beautifully for 3 months—wrap tightly in plastic wrap and foil. For best results, bake the cake fresh and serve within 2 days. The streusel topping can be made ahead and stored in the fridge for 1 week, saving you time on baking day.

Step-by-step instructions for apple cake no oil

Here's how to create a perfectly moist vanilla cake with a warm spiced streusel—no oil required.

Peel and dice the 3 medium fresh apples into small, even pieces—about ¼-inch cubes. Toss them with 1 tablespoon lemon juice to prevent browning while you work. This acidity also enhances the apples' natural sweetness and keeps them vibrant in the cake.

In a large mixing bowl, combine the 1 cup unsweetened applesauce, 1 cup plain Greek yogurt, 1.5 cups granulated sugar, 1 tablespoon vanilla extract, and 2 large eggs. Whisk until smooth and fully incorporated. The applesauce and yogurt create a tender crumb without needing oil, while the eggs add structure. Let this mixture sit for 5 minutes while you prepare the dry ingredients—this helps the applesauce fully blend in.

In a separate bowl, sift together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon baking soda, 2 teaspoons ground cinnamon, 0.5 teaspoon salt, and 0.25 teaspoon ground nutmeg. Whisk gently to distribute the leavening agents evenly—this ensures your cake rises properly without developing a dense texture.

Gradually add the dry ingredients to the wet mixture, folding just until combined. Avoid overmixing—stop as soon as the batter comes together. Gently fold in the prepared apples using a spatula, ensuring even distribution throughout the batter. The apples should be coated but not crushed, preserving their texture in each bite.

In a medium bowl, mix the 1.5 cups old-fashioned oats, 0.5 cup light brown sugar, 2 teaspoons ground cinnamon, and 0.25 teaspoon ground nutmeg. The brown sugar adds moisture to the streusel, while the cinnamon and nutmeg create that warm, comforting spice profile. Rub the mixture between your fingers to break up any clumps—this ensures an even, crumbly texture on top of the cake.

Once combined, sprinkle the streusel evenly over the batter in the prepared cake pan. Press down gently with your fingers to secure it in place. This layer will create a delicious contrast with the moist cake beneath, offering both texture and flavor with every slice.

Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top with a slight pull from the edges when gently tugged.

For the best results, avoid opening the oven door during the first 30 minutes of baking. This prevents the cake from sinking in the middle. Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. The internal temperature should drop to 100°F before slicing—this ensures clean cuts and prevents crumbling.

Best sauces and condiments for this dish

Caramel Apple Glaze

Drizzle this warm glaze over each slice for a restaurant-worthy finish. Simmer ½ cup apple cider, ¼ cup brown sugar, and 1 tbsp butter (or coconut oil for vegan) until thickened.