Surplus apple cake

by Steven Hawkes

Surplus apple cake

At FoodCycle we never know for sure what ingredients we’re going to get. However, there are some things we can usually rely on: including apples! Because of this, we’ve tweaked and honed our apple cake recipe over the years to make it evermore delicious.

It’s relatively healthy compared to many other cake recipes, as it uses yoghurt and sunflower oil rather than butter. You can also replace half the oil with apple sauce or a fruit puree to reduce fat and create a fruitier flavour.

So find yourself with some sad leftover apples? Time to make them into something delicious. This apple cake can also use up other fruits you may have lying around – brown bananas, pulpy plums – anything you have that needs using up.


Add one cup of nuts, raisins when you add the apple

Replace half the vegetable oil with apple sauce, banana or another fruit puree to reduce fat and create a fruitier flavour

Replace one egg with two egg whites to reduce cholesterol.

Find out more at and get involved! You can volunteer, or make a donation or sign up for FoodCycle news. Don’t forget to follow FoodCycle on Twitter and Facebook.


Preheat the oven to 180°C/gas mark 4
Peel and chop the apples into small pieces (the smaller the easier the cake will be to cut)
In a large mixing bowl beat the sunflower oil and sugar together until smooth, and then add the beaten eggs and yoghurt
In a small bowl mix all of the remaining dry ingredients, add gradually to the wet mixture and finally fold in the apples
Pour the batter into a greased loaf tin and cook for 30-40 minutes or until you can stick a knife through the centre that comes out clean
Let the cake cool, cut into slices and enjoy!