This cake is packed with fresh apples, chopped walnuts, and cozy spices. By removing the salt and using low sodium baking powder, it stays fluffy and tender while keeping sodium very low. It’s easy to prepare, makes a large batch, and works beautifully for gatherings, holidays, or simple everyday snacking.

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Table of Contents

Ingredients Needed

5 apples: peeled, cored, and sliced; use any sweet variety.
2 cups all‑purpose flour: spooned and leveled.
4 teaspoons low sodium baking powder: replaces traditional baking powder + salt.
4 teaspoons ground cinnamon: warm flavor.
4 large eggs: room temperature.
2 cups white sugar: for sweetness.
1 cup vegetable oil: keeps cake moist.
2 teaspoons vanilla extract: flavor depth.
1 cup chopped walnuts: use unsalted nuts.

Topping:

4 teaspoons sugar
1 teaspoon cinnamon

How To Make Low Sodium Apple Cake

Preheat the Oven:
Set oven to 350°F. Lightly grease and flour a 9×13‑inch baking pan.

Prepare Dry Ingredients:
In a bowl, whisk together flour, low sodium baking powder, and cinnamon.

Mix Wet Ingredients:
In a large bowl, beat eggs and sugar on high speed for 2–3 minutes until pale and fluffy. Add oil and mix until smooth.

Combine Batter:
Add the dry ingredients to the wet mixture and blend gently. Stir in vanilla. Fold in sliced apples and chopped walnuts.

Prepare Topping:
Mix 4 teaspoons sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle evenly over the batter.

Bake the Cake:
Pour batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick comes out clean.

Cool and Serve:
Allow cake to cool before slicing. Serve warm or at room temperature.

Recipe Tips

Use unsalted walnuts to keep sodium low.
Slice apples thinly so they soften fully during baking.
Let eggs come to room temperature—they help the cake rise better.
For deeper flavor, mix apple varieties (Gala + Honeycrisp works well).
Store covered to keep the cake moist.

How to Store & Freeze

Room Temperature: Store covered for 2–3 days.
Fridge: Keeps up to 5 days.
Freezer: Freeze slices for up to 3 months. Thaw and warm gently.

Nutrition Facts (approx. per serving)

Calories: 210
Sodium: 20–35 mg
Protein: 3 g
Fat: 8 g
Carbs: 32 g
Fibre: 2 g
Sugar: 22 g

FAQs

Is apple cake usually high in sodium?
Many recipes include salt and standard baking powder. This version removes both to stay sodium‑friendly.

Can I use whole wheat flour?
Yes—replace up to half the flour for extra fibre.

What apples work best for baking?
Honeycrisp, Gala, Fuji, and Pink Lady all work well in low sodium baking.

Can I make this without walnuts?
Yes. Replace with unsalted pecans or skip nuts entirely.

Does it freeze well?
Very well—freeze slices and thaw as needed for a quick low sodium treat.

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