Butterless Dessert Cake

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"The title says it all, but that doesn't take away from the flavor of this delicious cake!"

Ingredients 1 h {{adjustedServings}} servings 248 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch log mold (baking dish that looks like a half pipe) or small loaf pan.
  2. Use an electric mixer to beat the egg yolks and the sugar until light. In a separate bowl, whip the egg whites until a beater lifted from the whites leaves a peak that folds over on itself. Fold the beaten egg whites, grated apples, flour, and baking powder into the egg yolk and sugar mixture. Gently stir batter to blend well. Spread the dough into the greased baking pan.
  3. Bake in preheated oven for 30 minutes. Cool cake in pan before removing. Using an electric mixer, whip the cream in a chilled bowl until stiff peaks form. Serve cake with fresh berries and whipped cream.
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Reviews 2

  1. 3 Ratings


This cake could use more flavour. If I were to make it again, I would add cinnamon. Rather than using whipped cream and berries, I made an apple sauce by cooking apples in apple juice with nutmeg and cinnamon and served it with some vanilla ice cream.


This cake was unexpectedly good! Although I misread the instructions and gave the cake batter a good whisk instead of gently stirring it, it still turned out very moist and delicious! The texture is not like a cake; in fact, it's very different. But I still love it. The only thing I'd change in the recipe is to bake it for 40-45 minutes instead of 30 minutes.