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+ servings

Apple Cake | Eggless Condensed Milk Cake

Apple cake, an eggless cake made with whole wheat flour and shredded apples and condensed milk. A delicious cake with fall flavors.
Course Dessert, Festival, Festive, Snack
Cuisine International
Keyword Apple cake recipe, Apple cinnamon cake, condensed milk cake, Easy eggless cake recipe, Eggless apple cake, How to bake a cake
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 20 minutes
Total Time 1 hour 20 minutes
Servings 8


  • Convection oven
  • measuring cups and spoon
  • Bowls
  • Spatula
  • Baking pan


  • 2 cups whole wheat flour i use normal chapathi aata pillsbury/aashirwadh/al baker
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon powder
  • 1 tin condensed milk 400 grams tin
  • 100 grams unsalted butter, ½ cup butter can be substituted with oil
  • 1 tsp vanilla extract
  • ½ cup water
  • 4 tbsp chopped almonds as toppings optional


  • Preheat the oven to 160C. Grease the baking pans. i have used , 5 inch pans. You can also use one 8 inch pan. If you are beginner to baking, i recommend lining your cake tin with parchment after greasing.
  • Sift together flour, baking powder, baking soda, and cinnamon powder into a bowl. Sifting is very important to get a homogeneous flour mix.
  • In another wide bowl, take condensed milk, butter and water. Whisk well together.
  • To this wet ingredients add the dry ingredients in 3 batches and using a spatula /whisk mix to a batter. Take care while mixing, do not mix vigorously. Be gentle.
  • Divide the prepared batter into the cake pans. I sprinkled some chopped almonds on top.
  • Bake the cake in the preheated oven from 40-45 minutues or until a skewer inserted in the middle of the cake comes out clean.
  • Remove the cake out of the oven, let it sit on the counter for 10 minutes. this resting time is important to remove the cake intact from the pan.
  • After 10 minutes, release the sides of the cake from the pan, using a blunt knife and unmould the cake on to a wire rack. Let it cool completely on the rack. Slice and serve
  • The cake stays good on the counter for a day. I usually cling-wrap and leave it on the counter. if storing more than a day, i usually put it in an air-tight container and refrigerate. If serving from the fridge, warm the slice for 10-20 seconds and enjoy.



  • Sifting/whsiking the dry ingredients together helps to get a homogenous flour mix and creates a lightness in the dense flour mix. If you are a beginner to baking, i recommend using a flour sifter to do this. A whisk also works well
  • Do not beat the batter vigorously. Use gentle cut and fold method to mix.
  • If you are beginner to baking , i recommend lining your pan with parchment paper after greasing it. This helps to keep the cake intact without sticking to the pan.
  • Baking time varies from oven to oven. I baked this cake in my microwave convection oven, if I bake the same cake in my gas oven it will take only 30 minutes. So baking according to your oven.
  • Resting time is very important to remove the cake intact from the pan. So have patience.
  • Allow it to cool well before slicing it, to get a proper slice.