Apple Oatmeal Cake
This Apple Oatmeal Cake is a rustic snack cake made entirely with oat flour, so it's naturally wheat-free. Full of hearty oats, juicy apple chunks, and warm cinnamon, it's lightly sweetened with applesauce and just a bit of brown sugar. Enjoy it for breakfast, an afternoon snack, or anytime you want a little something sweet!
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
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.
Tried this recipe?Let us know how it was!