Moist Apple Cake Recipe with Fresh Apples and Cinnamon


It was one of those Sundays – running errands with D. and trying to do as much as possible in my afternoon ‘cooking power (half) hour’.


We went to the store, got a heavy bag full of seasonal produce to stock up the fridge for the week (heaven!).  As I laid D. for his afternoon nap, I quick thought ran through my mind ‘’Where are the carrots? Did I forget them in the car? Oh, no!?’

That day, I wanted to make our favorite Carrot cake with coconut milk frosting (recipe coming soon!). Unfortunately, in the rush, I’ve forgotten to take the bag with all my fresh carrots. 

Now, when you live in a house with a garage – a quick run to get a carrot is no biggie. When you just laid your toddler for a nap in the apartment – a run to the car seems like a no-go. 

So, I had a choice to make – a difficult that is – leave the Carrot cake check box on my to-do list empty (at this point the perfectionist-oriented part of my brain is freaking out). Or, substitute the carrots with a juicy apple I had on hand (the adventurous part of my mind is dancing the “happy dance”).


As one can imagine, a cold-ish weekend without a dessert is no real weekend. So, I went for the substitution – and to my surprise the Apple Cake turned much better than expected. That’s why I’m sharing it with you today. 


  • 1 cup whole wheat flour (130 g)
  • 2 medium eggs
  • 1/3 cup brown sugar 
  • 1,1/2 cups shredded fresh apple
  • 1/2 cup vegetable oil (I used sunflower seed oil)
  • 1 tsp. Baking soda
  • 1 tbsp. Cinnamon
  • 1/3 cup dark raisins 


  1. Separate egg whites and egg yolks
  2. Beat egg whites in a separate bowl until stiff peaks are formed
  3. Beat brown sugar and egg yolks
  4. Mix all dry ingredients in a separate bowl
  5. Add brown sugar and egg yolks to dry ingredients
  6. Shred the apples and add to the mixture
  7. Add raisins to the mix
  8. Add the egg whites (stiff peaks) and gently mix with all other ingredients. Try to preserve the air as much as possible ( that way cake becomes even more fluffy).
  9. Lay in a cake pan (or any round pan) and bake* on 180C for about 15-25 min – until a tooth pick comes out clean.

*Recipe Notes:

  1. Did you know that separating egg whites from egg yolks and beating them (egg whites) to stiff peaks gives extra fluff to any bake.
  2. If you want to make your bake even fluffier, put the baking pan on the bottom of your oven grid for the 1st 10 min of the baking process – to ‘shock it’ as my mom says. Then return the grid in the middle.

Did you make this recipe?

I’d love to hear how it turned out for you! You can leave a comment below and/or snap a picture and share it on Instagram – using #shinemommy and tagging @anashinemommy in the photo itself.

Little Note:

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