2-Ingredient Apple Jelly Cake

A single spoonful of this apple cake tastes like a fleeting autumn afternoon, it’s subtly sweet, and you need only apples and gelatin to make it happen. This almost mousse-like dessert turns ordinary fruit into a tender, sliceable cake that’s perfect for warm days or quick afternoon treats.

What is 2-Ingredient Apple Jelly Cake?

This is a chilled dessert made by cooking apples until soft, pureeing them, and setting the puree with gelatin into a mold. These fruit-set desserts have existed in home kitchens for generations, such as fruit jellies and molded puddings, and this recipe changes that tradition by keeping flavors pure and the technique ridiculously simple.

Pro Tips for the Best Apple Jelly Cake

• Choose apples with good natural flavor, or a sweet-tart mix is ideal. Too tart and you may want a touch more powdered sugar, while too sweet and the result can be too sweet.
• Cook apples thoroughly so they’re very soft before blending; any fibrous chunks make the texture grainy.
• Bloom the gelatin correctly. Sprinkle it over a small amount of cold water or apple puree and let it sit 3–5 minutes before melting, this prevents lumps.
• Use a shallow, straight-sided mold for neat slices. A silicone springform or loaf tin lined with clingfilm makes un-molding easy.
  

Frequently Asked Questions

What kind of apples should I use?

Choose apples with balanced sweetness and acidity. Honeycrisp, Pink Lady, or a mix of Gala and Granny Smith work well. Mixing varieties often gives the best flavor depth.

Can I substitute gelatin for a vegetarian/vegan setting agent?

Yes, agar-agar can be used, but it requires different handling and usually more precise measuring. Agar sets firmer and can yield a slightly different mouthfeel, so follow the manufacturer's instructions.

Why did my cake turn out too soft or not set?

Most likely, the gelatin was underused, not properly bloomed, or overheated, gelatin loses gelling power if boiled. Make sure to bloom and dissolve gelatin gently and measure accurately.

Can I bake this recipe instead of chilling?

No, this recipe is a chilled, no-bake preparation. Baking would change the texture and is unnecessary for this set, apple-puree style cake.

How to Store Leftovers

Stored in an airtight container or wrapped well to prevent drying and flavor absorption from the fridge, it keeps for 3–4 days in the fridge. The texture may soften slightly over time, but it will remain pleasant. Dust with powdered sugar just before serving rather than before storing.

How to Make 2-Ingredient Apple Jelly Cake

Step 1

Step 1

Peel, core, and chop the apples into evenly sized pieces. Place the chopped apples in a microwave-safe bowl and microwave for 10 minutes.

Peel, core, and chop the apples into evenly sized pieces. Place the chopped apples in a microwave-safe bowl and microwave for 10 minutes.

Step 2

Step 2

Transfer the cooked apples to a blender or use an immersion blender and process until smooth. Add the gelatin and mix again.

Transfer the cooked apples to a blender or use an immersion blender and process until smooth. Add the gelatin and mix again.

Step 3

Step 3

Warm a small saucepan of water to create a water bath, place the puree over the water bath, and stir.

Warm a small saucepan of water to create a water bath, place the puree over the water bath, and stir.

Step 4

Step 4

Blend the puree again.

Blend the puree again.

Step 5

Step 5

Pour the mixture into your prepared mold and smooth the top with a spatula.

Pour the mixture into your prepared mold and smooth the top with a spatula.

Step 6

Step 6

Refrigerate for at least 1 hour, until fully set.

Refrigerate for at least 1 hour, until fully set.

Step 7

Step 7

Sprinkle powdered sugar over the top just before serving.

Sprinkle powdered sugar over the top just before serving.