Apple picking, crunchy leaves, and cozy spices may be hallmarks of fall. And this small chunky apple cake epitomizes all of that! This is an incredibly easy small cake recipe that combines apples, applesauce, and the perfect cinnamon sugar topping and apple cider glaze.
What makes this cake different from my Irish apple 6-inch cake is the addition of applesauce and spices, oil instead of butter, and the mixing method. The result is a no-mixer-required cake that is moist, perfectly spiced, and ready for fall!
The Perfect Small Fall Cake
- Easy, no mixer required cake recipe.
- Soft, tender, and moist cake like the upside down apple cider cake and apple spice gluten free cupcakes.
- Lots of chunky apples throughout for optimal taste and texture!
- It’s a toss-up if the cinnamon sugar topping or apple cider drizzle takes this cake to the next level 🙂
- Applesauce adds sweetness, flavor, and moisture – much like the applesauce coffee cake!
- It’s a sneaky dairy-free apple cake since we use oil instead of butter!
How To Make This Apple Spice Cake
1. Mix the Dry Ingredients
Whisk together the flour, baking powder and soda, salt, and spices.
2. Mix The Wet Ingredients
In a different mixing bowl, add the sugars, applesauce, egg, and vanilla. Whisk until smooth and fully incorporated.
3. Combine Wet and Dry Ingredients
No mixer is required! Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. It is ok if there are some lumps.
Add the apple chunks to the cake batter and give a simple mix to coat the apples.
4. Bake The Chunky Apple Cake
Pour the cake batter into the prepared cake pan. Sprinkle the top with cinnamon sugar for a sweet and crunchy bite!
Tip! Dot the top of the cake batter with a few extra apple chunks to ensure an apple in every bite!
More Small Batch Apple Recipes
Small Chunky Apple Spice Cake
EQUIPMENT
INGREDIENTS
Chunky Apple Cake
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 3 tablespoons canola oil (or coconut oil)
- ¼ cup granulated sugar (organic cane or white)
- 3 tablespoons brown sugar, light or dark
- ¼ cup unsweetened applesauce, room temperature
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 cup fresh apple, cut into cubes (about half a red and half a green apple)
- 2 tablespoons Cinnamon Sugar (optional to top the cake)
Apple Cider Icing
- ¼ cup powdered sugar
- 1 to 2 teaspoons apple cider (or water or milk)
- ⅛ teaspoon vanilla extract (optional)
INSTRUCTIONS
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease a 6-inch square (or round) cake pan, and line with parchment paper, long enough to to hang over the sides of the pan.
- Cut the apples into at least 1/4-inch chunks. If using two different apples, this will be about 1/2 of each apple to make the cup.
- In a small mixing bowl, whisk together the flour, baking powder and soda, salt, and spices.2/3 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom
- In a medium mixing bowl add the oil, both sugars, applesauce, egg, and vanilla. Mix until well combined.3 tablespoons canola oil, 1/4 cup granulated sugar, 3 tablespoons brown sugar, light or dark, 1/4 cup unsweetened applesauce, room temperature, 1 large egg, room temperature, 1/2 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. It is ok if the batter is a little lumpy. Fold the apple chunks into the batter until just combined.1 cup fresh apple, cut into cubes
- Pour the batter into the prepared cake pan and sprinkle generously with cinnamon sugar.
- Bake the cake for 32 to 35 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the cake in the pan set on a wire cooling rack for 10 minutes, then carefully lift the cake out of the pan using the parchment paper overhang and cool completely on the wire rack.2 tablespoons Cinnamon Sugar
Apple Cider Icing
- In a small mixing bowl, add the powdered sugar, apple cider, and vanilla. Whisk until smooth. Add more powdered sugar or apple cider to reach your desired drizzle consistency. Note – This makes enough icing for a simple drizzle. The ingredients can easily be doubled to make more.1/4 cup powdered sugar, 1 to 2 teaspoons apple cider, 1/8 teaspoon vanilla extract
- Drizzle the icing over the cooled cake. Leftover cake can be covered and stored at room temperature for up to 3 days.
RECIPE NOTES
- Serving Size – This is a small batch cake recipe that can be doubled. For a larger cake, bake in a 8 or 9-inch cake pan and start checking the cake at 35 minutes.
- Best Apples – Select a firm variety like Honeycrisp, Granny Smith, Fuji, or Pink Lady.
- Apple Chunks – Cut the apples into at least 1/4-inch chunks. And, it is your preference to peel or not peel the apple.
- Storage – Leftover cake can be covered and stored at room temperature for up to 3 days.
- Freezing – The baked and cooled cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator, then bring to room temperature to drizzle and serve.
NUTRITION ESTIMATES
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!