Join The Conversation With Mishpacha's Weekly Newsletter

Issue 558: Chocolate Apple Cake

Brynie Greisman

Hidden apples give this chocolate cake some pop

Wednesday, September 06, 2017


Food and prop styling by Renee Muller, Photography by Moishe Wulliger

The apples add moisture and great texture to this delicious chocolate cake. They melt into the batter and nobody will know they’re there, except for you! This recipe makes a lot, so it’s a great freezer stocker. It will add variety to any Yom Tov cake platter.


Yields 1 10x15-inch (25x40-cm) pan 

  • ¾ cup oil
  • 1⅓ cups sugar (increase to 1½–1¾ if you want it sweeter)
  • 3 large eggs
  • 1½ tsp vanilla extract
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • Scant ½ cup cocoa powder
  • 3 cups flour (whole-wheat pastry is fine)
  • 1 cup lightly sweetened soy milk
  • 2 Granny Smith apples, peeled and grated
  • 1 Golden Delicious apple, peeled and grated

    • A handful of dried apples, cut into tiny pieces (optional)
    • A handful of chopped roasted/candied nuts of your choice (optional)
  • ½ cup confectioners’ sugar
  • 2 tsp soy milk or pareve whipping cream


Preheat oven to 350°F (180°C). 

Beat oil and sugar together until well combined. Add eggs one at a time, beating well after each addition, until light and fluffy. Add vanilla.

Combine dry ingredients in a separate bowl. With the mixer at low speed, alternately add dry ingredients and soy milk to the batter until mixed well. Stir in grated apples. Pour into a 10x15-inch (25x40-cm) baking pan lined with parchment paper. Bake for 30–35 minutes or until done. Do not overbake.

Allow to cool. Sprinkle dried apples and/or roasted or candied nuts for garnish, if desired. Mix together glaze ingredients in a small bowl. Adjust quantities to achieve desired consistency, if necessary. Drizzle over dried apples and/or nuts.

Note You can use apples of your choice. You can also add flavorings of your choice to the glaze, e.g. — coffee, almond, vanilla, etc.

Tip You can cut the oil in half and use half applesauce instead. However, the applesauce should be added at the very end and folded in just until incorporated.

Related Stories

Issue 386: Vanilla Strawberry Trifles

Rivky Kleiman

Just my cup of trifle! An easy-to-assemble, classy dessert

Issue 456: Chocolate Chip Crumb Cake

Brynie Greisman

A welcome addition to your tried-and-true repertoire

Issue 407: Upside-Down Caramel Apple Cake

Estee Kafra

Home baked taste with a European flair

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
Winds of Fear
Rabbi Moshe Grylak The juxtaposition of Irma and Elul
Making Our Story His
Yonoson Rosenblum On Rosh Hashanah we do not hide
No Icing on the Cake
Eytan Kobre Society — and sanity — has lost
Soul Stirring
Rabbi Avrohom Neuberger Simply put, the Yamim Noraim work
Day in the Life of Aaron Ovadia
Rachel Bachrach Aaron Ovadia’s Drops of Light Project
Even Your In-Laws
Jacob L. Freedman No big reward if it’s not tough
Connecting the Dots
Rabbi Emanuel Feldman The evil, the eclipse, the destruction, the goodness
Above the Clouds
Faigy Peritzman Taking no step of my journey for granted
Moving Forward
Sarah Chana Radcliffe Rosh Hashanah invites us into our future
Kings and Queens
Rebbetzin Debbie Greenblatt Such is the power of kavod