If you’re craving something simple, homemade, and a little bit sweet, this apple oatmeal cake could be exactly the thing. It’s tender but hearty, full of juicy apple chunks, and just the right amount of cinnamon spice. Whether you’re baking for weekend brunch, afternoon snacks, or just want a little something to go with your coffee, this one’s a keeper.
I love apples and cinnamon, as you can see by the number of apple recipes I’ve shared. I’ve made everything from apple cinnamon muffins to apple nut bread and my favorite apple crisp. You just can’t go wrong with this flavor combo, and I love finding new ways to use it.
This apple snack cake recipe is kind of a cross between a snack cake and baked oatmeal. It’s made entirely with oat flour, so it’s naturally wheat-free. Of course, I don’t avoid wheat, as you can see by my obsession with fresh milled flour recipes. But in this case, I used only oat flour and it worked beautifully. This rustic cake is full of hearty oats, juicy apples and warm cinnamon, and I find myself snacking on it all day long.
Apple Oatmeal Cake
This cake is quick and easy to make and easily adaptable to your preferences. It’s sweetened with applesauce, chopped apples and a bit of brown sugar. In my mind, that makes it healthy enough for breakfast… but you be the judge! I dusted some of these with a little powdered sugar for the photos, but honestly, the cake doesn’t need it. Feel free to skip it or add it depending on the moment.
About This Recipe
I’d been thinking about making an apple snack cake for a couple weeks, and then my sister gifted me a couple bags of beautiful Gala apples (thank you, sister!). I mean, it could not be more clear…I needed to make an apple cake, pronto!
I decided to use only oat flour and oats instead of wheat flour for this one. I was aiming for a breakfast-y vibe and the combo of oats, apples and cinnamon just sounded perfect to me. It makes a wholesome, filling snack cake that you can serve for breakfast, snacks, or anytime.
Bonus? It’s super easy to make!
Ingredients
Key Ingredients
Oat Flour: This is literally just oats processed in the blender until completely broken down and powdery. I find that one slightly rounded cup of oats makes about one cup of oat flour. You can use either old-fashioned or quick-cooking oats to make the oat flour.
Old-Fashioned Rolled Oats: We want plain, old-fashioned rolled oats for this. I love the texture that the rolled oats add to this cake. You could try swapping in quick-cooking oats if that’s what you have, though the texture might be a bit different.
Applesauce: I’ve used both store-bought and homemade unsweetened applesauce for this. Both will work so use what you have. Avoid sweetened applesauce since that would make the cake too sweet.
Apples: You can use just about any variety of apples, though I would suggest using sweet apples, rather than tart apples for this recipe. I used three small Gala apples and loved the result. They’re soft and tender but retain their shape in the cake, adding bursts of fruity sweetness throughout.
If you use Granny Smith apples, you might want to increase the sugar a bit since they tend to be on the tart side.
Brown Sugar: I used dark brown sugar for this. You could also use sucanat, coconut sugar, or even white sugar, depending on your preference.
For a reduced sugar option, you could swap in half the sugar for a granulated sugar-free sweetener, such as allulose, monk fruit or golden sugar-free sweetener.
As written, the cake is lightly sweet. If you prefer a sweeter cake, feel free to increase sugar to taste, perhaps up to 1/4 cup more.
Sour cream: This adds tenderness to the cake. You could swap in Greek yogurt or even regular yogurt. I haven’t personally tested that but it should work well.
Cinnamon: This is a key flavoring in this cake so don’t skip it. I love the Vietnamese cinnamon from King Arthur flour; it has a wonderful flavor and warm, spicy scent. Of course, your favorite store-bought brand will work as well.
Vanilla: Use a good quality vanilla extract.
Oil: Use a neutral oil such as vegetable, canola, avocado or light olive oil.
Other ingredients: You’ll also need basic pantry and fridge ingredients including baking soda, baking powder, and eggs.
Instructions
Step 1: Whisk dry ingredients together. Break up any big chunks of brown sugar. Small lumps are ok.
Step 2: Add wet ingredients and whisk together until smooth.
Step 3: Add chopped apples and oats.
Step 4: Fold in apples and oats until well combined.
Step 5: Pour into prepared pan and bake at 350°F until toothpick comes out clean. Serve warm or room temperature.
FAQs
What apples work best for this recipe?
Any sweet variety like Gala, Fuji, or Honeycrisp will work well. If you’re using tart apples like Granny Smith, you might want to add a little extra sweetener to balance the flavor.
Can I make this ahead of time?
Yes, I think this cake is even better as it sits. You can safely make it a day or two before you plan to serve.
How should I store leftovers?
This cake keeps well in the fridge for at least 4-5 days. Just let it cool completely before covering and storing. Warm slightly before serving or let it come to room temperature. Having said that, I’ve tried it cold out of the fridge and that is really good too!
You can also freeze, wrapped tightly in plastic or air-tight container for up to 3 months. Thaw in the fridge for a few hours or overnight.
Other Recipes You Might Enjoy:
Apple Oatmeal Cake
Ingredients
- 1 ½ cup (150g) oat flour
- ½ cup brown sugar, sucanat or coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup sour cream
- 3 eggs
- ¼ cup neutral oil
- 2 tsp vanilla
- 2 cups chopped apples, from one large or 2 medium
- ½ cup old fashioned rolled oats
Instructions
- Preheat the oven to 350F. Grease a 9 x 13 pan. Set aside.
- Add oatmeal flour, brown sugar, baking soda, baking powder, and cinnamon to a large bowl. Whisk to combine.
- Add applesauce, sour cream, eggs, oil and vanilla. Whisk until smooth.
- Fold in chopped apples and oatmeal. Pour into prepared pan.
- Bake for 28-30 minutes or until a toothpick comes out clean.
- Serve warm or allow to cool fully before serving.
Notes
Pin This For Later
