The Best Wholesome Cinnamon Apple Cider Cake with Maple Glaze

This Wholesome Cinnamon Apple Cider Cake with Maple Glaze is a soft, warmly spiced fall cake packed with apple flavor and finished with a simple maple glaze. Reducing the apple cider before adding it to the batter concentrates its flavor without introducing too much liquid, while cinnamon, nutmeg, brown sugar, and applesauce create the cozy flavor you want from an autumn cake.

The cake uses a combination of whole wheat pastry flour and all-purpose flour, applesauce, Greek yogurt, and a moderate amount of oil for a tender crumb that feels a little more wholesome without tasting dry or overly dense. The thin maple glaze adds just enough sweetness while still allowing the cinnamon-apple flavor to remain the focus.

It’s an easy cake for fall weekends, brunch, afternoon coffee, or Thanksgiving season—and unlike a heavily frosted layer cake, it requires no complicated decorating.

Easy Cinnamon Apple Cider Cake

Apple cider cake needs to taste noticeably different from an ordinary cinnamon spice cake.

Simply adding a small amount of cider to cake batter often isn’t enough because much of its delicate apple flavor becomes muted during baking. That’s why this recipe starts by reducing the cider.

Simmering it gently removes water and concentrates the apple flavor before it enters the batter.

The resulting cake has a moist, tender crumb with subtle apple flavor, plenty of cinnamon, and a thin maple glaze that complements rather than overwhelms it.

If you’re in the mood for another simple apple dessert, our Cozy Small-Batch Apple Crisp for Two is especially good when you don’t need an entire cake.

Why You’ll Love This Apple Cider Cake

• Concentrated real apple cider flavor
• Warm cinnamon and nutmeg
• Moist without being greasy
• Made partly with whole wheat pastry flour
• Applesauce adds moisture and natural apple flavor
• Greek yogurt keeps the crumb tender
• Easy maple glaze
• No mixer required
• No elaborate frosting
• Perfect for fall baking
• Freezer-friendly before glazing

Ingredients

Apple Cider

Use 1½ cups fresh apple cider, which we’ll reduce to approximately ½ cup.

Use regular non-alcoholic apple cider rather than sparkling cider.

Reducing it is one of the most important steps in the recipe.

Whole Wheat Pastry Flour

Use 1 cup whole wheat pastry flour.

Whole wheat pastry flour has a softer texture than standard whole wheat flour, making it better suited to cakes.

All-Purpose Flour

Use 1 cup all-purpose flour.

Combining the two helps maintain a soft crumb while still incorporating whole-grain flour.

Baking Powder

Use 1½ teaspoons baking powder.

Baking Soda

Use ½ teaspoon baking soda.

Cinnamon

Use 2 teaspoons ground cinnamon.

Cinnamon should be prominent but not so strong that it completely hides the cider.

Nutmeg

Use ¼ teaspoon ground nutmeg.

A little goes a long way.

Salt

Use ½ teaspoon fine salt.

Brown Sugar

Use ¾ cup packed light brown sugar.

Brown sugar contributes moisture and subtle caramel flavor.

Eggs

Use 2 large eggs, preferably at room temperature.

Unsweetened Applesauce

Use ½ cup unsweetened applesauce.

This reinforces the apple flavor while helping create a moist crumb.

Greek Yogurt

Use ⅓ cup plain Greek yogurt.

It adds moisture and tenderness without requiring a large quantity of oil.

Avocado Oil or Neutral Oil

Use ⅓ cup neutral oil.

Avocado, canola, or another neutral-flavored baking oil works.

Vanilla Extract

Use 2 teaspoons pure vanilla extract.

Maple Glaze

For the glaze, you’ll need:

• ¾ cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk
• Tiny pinch of cinnamon, optional

The glaze should be thin enough to drizzle rather than forming a heavy frosting.

How to Make Cinnamon Apple Cider Cake

1. Reduce the apple cider

Pour 1½ cups apple cider into a small saucepan.

Bring it to a gentle simmer over medium heat.

2. Simmer

Continue simmering until the cider has reduced to approximately ½ cup.

Depending on your saucepan and heat level, this may take around 15–20 minutes.

3. Cool the reduced cider

Transfer the concentrated cider to a heat-safe measuring cup.

Let it cool until no longer hot.

4. Prepare the oven

Preheat your oven to 350°F (175°C).

5. Prepare the pan

Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.

6. Combine the dry ingredients

In a medium bowl, whisk together:

• whole wheat pastry flour
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• nutmeg
• salt

7. Combine the sugar and eggs

In a large mixing bowl, whisk the brown sugar and eggs until smooth.

8. Add applesauce

Whisk in the unsweetened applesauce.

9. Add Greek yogurt

Mix in the Greek yogurt until mostly smooth.

10. Add oil

Slowly whisk in the neutral oil.

11. Add vanilla

Mix in the vanilla extract.

12. Add reduced cider

Pour in the cooled ½ cup reduced apple cider.

Whisk until combined.

13. Add the dry ingredients

Add the dry mixture to the wet ingredients.

14. Fold gently

Use a rubber spatula to fold the batter together.

Stop as soon as no obvious pockets of dry flour remain.

Don’t overmix.

15. Transfer to the pan

Scrape the batter into the prepared cake pan.

16. Level lightly

Gently smooth the top.

Don’t repeatedly work the batter.

17. Bake

Bake for approximately 30–36 minutes.

18. Check for doneness

Insert a toothpick into the center.

It should emerge clean or with a few moist crumbs rather than wet batter.

19. Cool in the pan

Allow the cake to cool in its pan for approximately 15 minutes.

20. Remove

Carefully turn the cake onto a wire rack and remove the parchment.

21. Cool completely

The cake must be completely cool before glazing.

Adding glaze to a warm cake will cause it to melt and disappear into the surface.

22. Make the maple glaze

Whisk powdered sugar with maple syrup and 1 tablespoon milk.

23. Adjust consistency

If necessary, add additional milk a teaspoon at a time.

The glaze should fall from the whisk in a thick but pourable ribbon.

24. Glaze the cake

Drizzle the maple glaze naturally over the cooled cake.

Allow some glaze to travel toward the edges and form occasional drips.

25. Let the glaze set

Leave the cake for approximately 15–20 minutes before slicing.

Equipment You’ll Need

• Small saucepan
• Heat-safe measuring cup
• 9-inch round cake pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Wire cooling rack
• Small bowl for glaze
• Cake knife

Why Reduce the Apple Cider?

Apple cider contains plenty of water.

If we simply added 1½ cups directly to the batter, we’d dramatically alter the cake’s liquid-to-flour ratio.

Using only a small amount of unreduced cider, meanwhile, can produce very little noticeable apple flavor after baking.

Reduction solves both problems.

As the cider gently simmers, water evaporates and the remaining liquid becomes more concentrated.

You end up with approximately ½ cup intensely flavored cider that can be incorporated without flooding the batter with unnecessary liquid.

For another way to showcase cider in fall recipes, our Easy Apple Cider Mimosa uses it in a completely different, sparkling form.

What Makes This Cake More Wholesome?

“Wholesome” doesn’t mean the cake needs to taste like health food.

Here, it simply means we’re using a few ingredients that provide more than sweetness alone.

Part of the flour is whole wheat pastry flour, while applesauce and Greek yogurt help create moisture and tenderness. The cake uses a moderate amount of oil and a relatively light glaze rather than a thick layer of buttercream.

It’s still dessert—and it should taste like dessert.

Can I Use Regular Whole Wheat Flour?

You can, but expect a denser texture.

Whole wheat pastry flour is milled from softer wheat and works particularly well in tender baked goods.

If you can’t find it, using entirely all-purpose flour is a better option when a soft cake texture is your priority.

Easy Variations

Apple Pecan Cider Cake

Fold ½ cup chopped toasted pecans into the batter immediately before transferring it to the pan.

Apple Cider Cake Without Glaze

Skip the maple glaze and lightly dust the cooled cake with powdered sugar.

Extra Cinnamon Apple Cider Cake

Increase the cinnamon slightly and add a tiny pinch of ground cloves.

Be conservative with cloves because they can overpower apple.

Maple Pecan Apple Cider Cake

Sprinkle finely chopped toasted pecans over the glaze before it sets.

Apple Cider Bundt Cake

A Bundt variation is possible, but don’t simply transfer this exact quantity into a large Bundt pan—the batter volume and baking time would need adjustment.

For a holiday Bundt specifically designed for that pan style, our Cozy Eggnog Bundt Cake with Rum Glaze is a better option.

Pro Tips for a Moist Apple Cider Cake

Reduce the cider properly. This concentrates flavor without adding excess liquid.

Cool the reduction. Don’t pour piping-hot cider into the egg mixture.

Measure flour carefully. Packing flour into measuring cups can create a dry cake.

Use whole wheat pastry flour. Standard whole wheat flour produces a noticeably heavier crumb.

Don’t overmix. Fold only until the flour disappears.

Check the cake early. Oven temperatures vary.

Cool completely before glazing. Warm cake will absorb or melt the glaze.

Keep the glaze thin. This is an apple cider cake with maple glaze—not a maple-frosted cake.

How to Tell When the Cake Is Done

Start checking near the lower end of the suggested baking range.

The center should spring back gently when touched.

A toothpick inserted into the middle should emerge with either:

• no batter, or
• a few moist crumbs.

Wet streaks mean the cake needs more time.

Avoid waiting until the cake looks extremely dry or pulls dramatically from the pan, as that can indicate overbaking.

Storage

Room Temperature

Store the glazed cake covered at cool room temperature for approximately 2 days.

Refrigerator

For longer storage, refrigerate it in an airtight container for approximately 4–5 days.

Allow individual slices to come closer to room temperature before serving for a softer texture.

Freezer

For the best freezer results, freeze the cake before adding the glaze.

Wrap the completely cooled cake or individual slices securely and freeze for up to approximately 2 months.

Thaw before glazing.

Can I Make Apple Cider Cake Ahead?

Yes.

Bake the cake one day ahead, cool it completely, and keep it tightly covered.

Prepare and add the maple glaze closer to serving.

This makes it particularly convenient for Thanksgiving or fall gatherings when you have several dishes to prepare.

For another make-ahead autumn dessert, Swirled Pumpkin Cheesecake Bars with Graham Cracker Crust can also be prepared in advance.

Frequently Asked Questions

Can I use apple juice instead of cider?

You can, but apple cider generally provides a fuller apple flavor.

Can I use sparkling apple cider?

No. Use regular non-carbonated apple cider.

Can I skip reducing the cider?

I don’t recommend it. The reduction concentrates the flavor while controlling the amount of liquid entering the batter.

Can I use only all-purpose flour?

Yes. Replace the whole wheat pastry flour with an equal amount of all-purpose flour.

Can I use regular yogurt?

Yes, although Greek yogurt creates a thicker batter and slightly different texture.

Does the cake taste strongly of maple?

The maple is primarily in the glaze. The cake itself remains focused on apple cider and cinnamon.

Can I leave off the glaze?

Absolutely.

Can I add fresh apple pieces?

You can fold in approximately ¾ cup finely diced peeled apple, but the cake will become slightly wetter and denser.

Can I make this dairy-free?

Use an appropriate dairy-free yogurt and plant-based milk in the glaze.

What to Serve with Apple Cider Cake

This cake is especially good with hot coffee, black tea, chai, or unsweetened tea.

For a fall dessert table, serve it alongside Cinnamon Apple Galette for another apple-focused dessert with a completely different texture.

If you’re combining apple and pumpkin recipes, Pumpkin Cream Cheese Muffins or Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting fit naturally into the same autumn spread.

For a small gathering where an entire cake is too much, Cozy Small-Batch Apple Crisp for Two is the easier alternative.

Nutrition Information

Approximate nutrition per serving, based on 10 slices:

• Calories: 305
• Protein: 5g
• Carbohydrates: 51g
• Fat: 10g
• Saturated Fat: 2g
• Fiber: 3g
• Sugar: 31g
• Sodium: 230mg

Nutrition values are estimates and vary according to the specific cider, yogurt, flour, oil, and maple syrup used.