Go Back
+ servings

Rustic Italian Apple Cake {dairy-free with olive oil}

Course: Dessert
Cuisine: Allergy-friendly
Keyword: apple cake, apple dessert, dairy-free, italian cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 237kcal
This rustic Italian apple cake is a traditional treat all Italian nonnas make! Totally fool-proof, loaded with apples, deliciously fluffy and dairy-free.
Print Recipe


  • 200 gr organic all-purpose flour sifted
  • 2 tsp baking powder
  • tsp sea salt
  • 2 large free-range eggs
  • 120 gr white sugar (or fine demerara sugar)
  • 120 ml lightly-flavoured extra-virgin olive oil
  • 1 tsp vanilla extract (or half vanilla pod, scraped)
  • 800 gr Honeycrisp apples, peeled, cored and cut into small cubes (about 4-5 apples)
  • 1 tbsp fresh lemon zest

To decorate:

  • 1 tbsp confectioner sugar


  • Preheat oven to 180C/360F and adjust a baking rack onto the middle shelf. Grease and dust with flour (or line with parchment paper) a large 9x9 inch baking pan and set aside.
  • In a large bowl, place the flour, baking powder and sea salt. Mix until well combined and set aside.
  • In a large bowl, place the eggs and the sugar. Beat the mixture with an electric mixer until light and pale, then gently whisk in the olive oil, followed by the vanilla, and mix until all the ingredients are combined.
  • Slowly incorporate the dry mixture into the wet mixture, mixing with a spatula until just combined ( make sure to not over mix).
  • Fold in the chopped apples and lemon zest, and mix until just combined.
  • Pour the apple cake batter into the prepared baking pan and bake in the oven for approximately 30-40 minutes. To check if the cake is ready, insert a toothpick in the middle, if it comes out clean, the cake is ready.
  • Remove from the oven, allow to cool and gently remove the apple cake from the pan.
  • Dust the cake all over with confectioner sugar and serve at room temperature. 


Flour: For a more rustic apple cake, use 100gr (3.5 ounces) of all-purpose flour and 100 gr of whole wheat flour.
Butter: If you wish to use butter, replace the extra-virgin olive oil with 120 gr (4 oz) melted and cooled butter.
Storage tips: Store your cake in an airtight container in a cool spot, for up to 3 days.  You can cut into slices and freeze individually in freezer bags up to 3 months. a


Calories: 237kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 117mg | Potassium: 99mg | Fiber: 2g | Sugar: 18g | Vitamin A: 76IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg