Why settle for regular porridge when you can enjoy your oatmeal as a tasty, wholesome cake? This oatmeal apple cake recipe might just be what you’re after. It provides a subtle sweetness paired with the hearty flavors of oats, apples, and cinnamon.
If you’re keen to see the making process of this oat apple cake, there’s a video at the end of the recipe card below to help you along.
What You Need To Make This Oatmeal Apple Cake:
- Rolled Oats: 1 cup and 3 tablespoons of rolled oats, (about 300g). Use gluten-free oats if you don’t get along with gluten.
- Sweet Apples: 2 large apples. Gala or Fuji are my personal faves because they are the sweetest!
- Eggs: 3 of these golden orbs.
- Baking Powder: A tablespoon. Because we want a bit of rise!
- Vanilla Extract: A teaspoon. Ah, that heavenly aroma.
- Cinnamon: A teaspoon or a bit more as cinnamon goes really well with apples and oats.
- Toppings: Think dried cranberries or raisins, and a handful of crushed nuts.
Let’s Start Baking:
Step 1: Making Oat Flour
You can use ready-made oat flour, but if you don’t have any at hand, begin by preparing your oat flour. Take your rolled oats and baking powder, ensuring your food processor is dry.
Pulse them until they reach a fine, flour-like consistency.
If you’re on the hunt for quality oat flour, I’d totally suggest the PuroRaw oat flour below. It’s gluten-free, and non-GMO, and you can get it on Amazon too.
TAP ON IMAGE TO VIEW PRICE
Step 2: Make Apple Puree
Now, it’s Apple time! After peeling and coring the apples, cut them into quarters for easier blending. Transfer them to your food processor and blend until even textured and smooth.
Ripe apples bring out a deeper sweetness in your cake. Technically, you could use ready-made apple puree from the jar, but I have not tried it myself.
Note: If you don’t have a food processor, you can also use NutriBullet.
Step 3: Mix Wet Ingredients
In a mixing bowl, combine the apple puree, eggs, vanilla, and cinnamon. Stir gently until all the ingredients are well combined. I know cinnamon is not a wet ingredient, but oh well.
For a smoother blend, I recommend using room-temperature eggs.
Step 4: Add Oat Flour
Gradually introduce your freshly made oat flour to the wet mixture. Gently fold it in to maintain a smooth batter without big lumps.
If the dough is too thick, you can add a few spoons of water or apple juice. To be honest, the dough I made for the video below could have used a bit more moistness.
Step 5: Prep for Baking
Prepare your 6-7-inch springform tin by lightly greasing it with butter or using a non-stick spray or parchment paper. This will make for easy removal later on. Pour the batter into the tin and use a spatula to evenly spread it.
If you don’t have a springform tin, you can also use a loaf pan.
Finishing touch before baking: Just sprinkle on some dried cranberries or raisins and throw in a handful of crushed nuts over the batter. Looks and tastes great!
Step 6: Baking Time
Now it’s time to bake your oat cake. Make sure your oven is preheated to 355°F (180°C). Once the oven is hot and ready, place the tin on the middle rack and set a timer for the required baking time.
If you bake it longer, the cake will lose its moistness and can get crunchy, which my kids actually like, but I like it a bit more soft.
Step 7: Serving The Oatmeal Apple Cake Warm
Fresh out of the oven, this cake is at its softest, warmest, and most flavorful. To truly savor its comforting texture and natural goodness, slice and serve while it’s still warm. Each bite offers a delightful experience of wholesome indulgence.
Enjoy!
Note: For those who enjoy a visual, I have attached a handy recipe video below in the recipe card. It offers a clear, step-by-step breakdown of this healthy oatmeal apple cake recipe.
Sweetening Things Up: Your Way
This oat and apple cake doesn’t have any added sugar, meaning it’s not super sweet. If you’re like me and sometimes crave that extra sweetness, just mix in 2-3 tablespoons of honey or maple syrup or even agave or coconut sugar to your batter.
You can also do it after baking; feel free to drizzle a bit more honey or syrup on top.
You can also mix in a lot of raisins, which will sweeten it up.
And if you’re counting calories but still want that sweet touch, give it a sprinkle of powdered stevia.
You can always taste the batter before baking – that way, you know it’s just right for you!
Storing and Savoring Leftovers:
For the best taste and texture, enjoy this oatmeal apple cake fresh out of the oven. Over time, it loses its initial softness. Keep leftovers in a tight container at room temperature for up to 3 days. If needed, you can refrigerate it for a week. Microwaving can heat it up, but it won’t be as soft as when first baked.
Check Out Also: Sweet Potato Oatmeal Cookies (ONLY 2 Ingredients!)
Oatmeal Apple Cake Recipe – Easy & Delicious
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes35
minutes215
kcal45
minutesWhip up this Oatmeal Apple Cake for a satisfying treat. With hearty oats and sweet apples, it offers a comforting, naturally sweet flavor. Easy to put together, this cake is a wholesome choice for those moments when you crave something delicious and a bit nutritious.
Ingredients
1 cup and 3 tablespoons (300g) rolled oats
2 large-sized sweet apples (e.g., Gala or Fuji), peeled and cored
3 eggs
1 tablespoon baking powder
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Dried cranberries or raisins (for garnish)
Crushed nuts (e.g., walnuts or almonds, for garnish)
Directions
- Prepare Oat Flour: In a food processor, combine the 1.3 cups (300g) rolled oats and 1 tablespoon baking powder. Process until the mixture reaches a flour-like consistency.
- Blend Apples: Without removing the oat flour, add the peeled and cored apples to the processor and blend until smooth.
- Mix Wet Ingredients: In a mixing bowl, whisk together the blended apple and oat mixture with 3 eggs, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon.
- Prepare the Cake Tin: Pour the cake batter into a 7-inch springform tin, leveling the top for a smooth surface.If you don’t have a springform tin on hand, a loaf pan is a great alternative
- Garnish: Evenly sprinkle dried cranberries or raisins and crushed nuts over the batter.
- Bake: In a preheated oven set at 355°F (180°C), bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Enjoy this oatmeal apple cake warm for a cozy, nutritious indulgence!
Recipe Video
Notes
- Quality of Oats: Opt for old-fashioned rolled oats rather than instant or quick oats. They have a better texture and won’t turn mushy when processed.
- Apple Choice: While Gala and Fuji are recommended due to their natural sweetness, you can experiment with other apple varieties. Each will give a slightly different flavor profile.
- Texture Tip: If you want a bit more texture in your cake, consider setting aside a small portion of oats before turning them into flour. Stir these into the batter last for an added bite.
- Nut Variations: Almonds, walnuts, pecans, and hazelnuts are great choices for this cake. Feel free to use your favorite or a mix!
- Spice Variations: While cinnamon is a classic pairing with apples, you can also experiment with a pinch of nutmeg or allspice for added depth of flavor.
- Greasing the Tin: To ensure easy removal of the cake, make sure to properly grease your springform tin or line it with parchment paper. This will prevent the cake from sticking and help maintain its shape.
In Conclusion
So there you have it – my take on the oatmeal apple cake, or as some like to call it, the oat apple cake. What’s special about this one? It’s a healthier twist on the classic, blending oats and apples for a wholesome treat. It might be a little different from the sugary cakes I have posted before, but it’s a delightful change of pace, and I certainly feel less guilty when eating it.
And hey, if you’re into morning oat hacks, don’t forget to check out my Air Fryer Baked Oats – it’s a yummy breakfast trick especially crafted for those hectic mornings.
Happy baking!
