Put away your mixer because you won't need it for this easy Croatian eggless semolina apple cake! It's the easiest cake you'll ever make and it's magic! How? You don't mix dry ingredients with anything: no eggs, milk or oil, yet the cake still comes out perfectly baked and moist. Pure magic!
If you're put off by labels, then forget that this cake can be vegan. If you're vegan then swap the butter with margarine. Either way, you'll get that comfort food feel without the guilt.
Apple cake without eggs
It was my fellow citizen and a friend who gave me the recipe for this eggless cake with semolina. I have to admit, I was apprehensive. And I was stunned that I've never heard of this Croatian cake before. I mean, we grew up in the same city!
Although already busy baking all the yummy treats for the holidays (stay tuned, you're not going to want to miss them), I had to give this cake a try pronto! My friend said it bakes perfectly. I'll believe it when I see it, I said to myself.
I saw it and I believe it. It's magic, delicious, and feeds the crowd. An easy and perfect way to use up all them apples that are still in season.
You'll also try these apple pie rolls that are to die for and because I'm a sucker for cheesecakes, give this Bavarian apple cheesecake a try.
You're more of a pie person? I've got this Swedish apple pie with the vanilla sauce that is absolutely divine. 🍎
Croatians call this treat a pour (or dump) cake because of the way you make it: you pour the dry ingredients into the pan and layer with grated apples. A piece of cake. And a piece of this apple dessert pairs well with your morning coffee. Just saying.
How to make it?
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.
- Mix grated apples and their juices with 1 cup of sugar and cinnamon.
- In another mixing bowl, whisk together the flour, semolina, remaining cup of sugar, and baking powder.
- Pour two cups of the dry mixture into the prepared pan. Layer half of the apples on top and gently even out with a spoon or an offset spatula. Top evenly with 1 ½ cups of the dry mixture then distribute the other half of the apples with juices over it. Pour the remainder of the dry mixture over the apples. Pierce the cake with a fork. Dot with 1 ½ stick sliced butter.
- Bake for 40 minutes or until golden brown in color.
Recipe notes:
- It is important to use juicy apples and to reserve the juices as that is the only liquid in this recipe. Trust me, you don't want to eat raw flour or semolina.
- The quickest way to grate apples is to use a food processor with the grater blade attachment.
- If you follow instructions exactly, including the size of the baking pan, you will get a delicious, soft cake.
- Substitute butter with margarine or coconut oil for a vegan version.
- You can replace one cup of flour with ground nuts for even better flavor.
Other delicious apple desserts to try:
- Swedish Apple Pie Rolls
- Swedish Apple Oatmeal Pie With Vanilla Sauce
- Italian Apple And Fig Polenta Torta
- Bavarian Apple Oatmeal Streusel Cheesecake
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Croatian Easy Eggless Apple Cake with Semolina
EQUIPMENT
- Grater
- 9x13 baking pan
Ingredients
- 3 to 3 ½ pounds juicy apples, like Fuji
- 2 cups sugar, divided
- 1 tablespoon ground cinnamon
- 2 cups all-purpose flour
- 2 cups cream of wheat (semolina), quick-cooking
- 1 tablespoon baking powder
- 1 ½ stick cold butter + 2 tablespoons at room temperature
- Powdered sugar for dusting, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Peel, core, and grate apples reserving the juices. Mix with 1 cup of sugar and cinnamon.
- In another mixing bowl, whisk together the flour, semolina, remaining cup of sugar, and baking powder.
- Grease 9x13x2-inch baking pan with 2 tablespoons of butter. Pour two cups of the dry mixture into the prepared pan. Layer half of the apples on top and gently even out with a spoon or an offset spatula. Top evenly with 1 ½ cups of the dry mixture, then distribute the other half of the apples with juices over it. Pour the remainder of the dry mixture over the apples. Pierce the cake with a fork. Dot with 1 ½ stick sliced butter.
- Bake for 40 minutes or until golden brown in color. Let cool completely in the pan. Dust with powdered sugar just before serving. Enjoy!
Notes
- It is important to use juicy apples and to reserve the juices as that is the only liquid in this recipe. Trust me, you don't want to eat raw flour or semolina.
- The quickest way to grate apples is to use a food processor with the grater blade attachment.
- If you follow instructions exactly, including the size of the baking pan, you will get a delicious, soft cake.
- Substitute butter with margarine or coconut oil for a vegan version.
- You can replace one cup of flour with ground nuts for even better flavor.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Nutrition
Neeska says
I made a few slight tweaks but this was absolutely amazing! Best vegan dessert I’ve ever made (those were the tweaks)
Not too sweet, great texture - and egg and dairy free! Thanks for the recipe!
Jas says
Aw! So glad you enjoyed it!
Riya says
Will this work with any fruit? I am thinking of bananas and chocolate chips
Jas says
I haven't tried it with any other fruit, Riya. Apples are juicy and this cake needs that moisture. I don't think bananas would be suitable for it, but you're welcome to try it. Let me know how it turned out.
Matthew Pavelich says
Hvala, Jasminka! I’ll be trying again this week.
Jas says
Hope it works out for you! Prijatno! 🙂
Matthew Pavelich says
I followed the recipe to the letter. The only swap I made was the use of vegan margarine (as noted in your recipe) because I was set to serve it to a “mixed” crowd. The top never browned, it never became “cake”, it remained grainy as semolina. It’s now set for the green bin.
Jas says
Oh, no! I'm so sorry it didn't work out for you. 🙁 I don't think the vegan margarine is the reason, but I do wonder if semolina has something to do with it. I just checked mine in the pantry and it's the quick-cooking one. My bad for not indicating that (fixed now), but the regular should work fine if baked longer. The texture, however, will still be somewhat grainy, as that's just how semolina is even when completely cooked through. I'd also suggest adding a tablespoon or two of apple sauce, just in case the apples you use are not as juicy. Hope you give it another try. 🙂
Lisa says
This sounds delicious and I’m wondering how I might adapt it for a gluten free version.
Jas says
I haven't tested it, but I think you could use gluten-free or almond flour. There are some gluten-free cream of wheat alternatives or use ground nuts instead. Try half a batch and let me know how it turned out. 😀
Sandra L. Garth (@sandraleegarth) says
This is pretty easy to come together and I bet just as easy to eat!
Jas says
Oh, way too easy to eat. Just ask my scale, ha!
Annie says
Oh my gosh, these are really beautiful! My little 4-year-old is a HUGE geography buff, so I think we are going to do an "around the world" birthday party for him next month and I'm bookmarking this for a snack idea!!! Thank you!
Jas says
That is very impressive for a 4-yo! I hope he likes it. Have fun taste-traveling! 😀
acraftymix says
NOw this is a cake I can probably make without burning the kitchen down or something like that 😀 And we have the juiciest little apples in the fridge too. I just have to check if we have enough and if we have that exact size baking pan thingy. Can't wait to see my daughter's face if I get this one right 😉
Jas says
LOL, "baking pan thingy". You always crack me up, Michelle! I hope this turns out good for you. Please report back!
passion fruit, paws and peonies says
Apple and cinnamon are such a great combination. I love how different these are (at least here in England). Another exciting recipe, thank you xx Maria
Jas says
Oh, and add the cardamom and it's out-of-this-world delicious! Thanks for stopping in, Maria!
kunstkitchen says
Great idea for an eggless apple cake!
Jas says
Thank you much!
kunstkitchen says
You are welcome!
Jas says
🙂
Jas says
Thank you! 🙂
Ron says
Jas, I found your post hugely interesting and you'll see why when I post Friday. All I'll say is that I love similarities in food between cultures. Great recipe and one I will indeed try.
Jas says
Oh, I can't wait! 😀
goatsandgreens says
Wow, you can't get simpler than this! Checking to see how juicy my remaining apples are.... Thanks so much for sharing at Fiesta Friday, and have a great weekend!
Jas says
It's really simple. But you do need juicy apples 😉