Moist Apple Oatmeal Cake Everyone Loves

Let me show you how to make this super simple and moist apple oatmeal cake with no flour. I found this recipe in one of my mom’s old cookbooks and have been using it for years because it is so easy, and it always turns out perfect and makes your kitchen smell absolutely amazing.

Check out my video recipe below to see exactly how I make this apple oatmeal cake step by step. If you enjoy baking with oats like I do, please like and subscribe to my YouTube channel for more delicious recipes that use oats in creative ways.

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Why I Like This Apple Oatmeal Cake So Much

This cake is different because the oats make it chewier, and it doesn’t dry out as fast as regular cakes. The apples keep everything moist for days, though honestly, in my house, it never lasts that long before someone eats it all.

I originally made this as a healthier breakfast option, but now my family grabs it for snacks too. It’s filling from the oats but sweet enough to feel like a treat. Not too sweet, though, so it works for breakfast or dessert.

Simple Ingredients for Apple Oatmeal Cake

You only need a handful of basic ingredients for this apple oat cake recipe:

• 1 1/2 cups oats or oat flour (150g)
• 1 apple
• 2 eggs
• 1/2 cup sugar (100g)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup oil (60ml)
• Optional: semi-sweet chocolate chips
• Optional: chopped walnuts

If you don’t have a food processor or blender, you can purchase pre-made oat flour like the one below. Alternatively, use a coffee grinder to process the oats in small batches.

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I use sprouted oats in this recipe because they’re easier to digest, completely gluten-free for friends with sensitivities, and they have a nuttier taste that goes really well with the apples.

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Kitchen Tools You’ll Need

The beauty of this recipe is how little equipment it requires:

• Food processor or blender
• Mixing bowl
• Whisk or spoon
• Loaf pan (21x11x6 cm or 8 x 4 inch)
• Parchment paper

How to Make Apple Oatmeal Cake

Making this cake is super straightforward and takes about 5 minutes to prep.

Step 1: Heat your oven to 170°C (338°F).

Step 2: Turn the oats into flour by blending them in a food processor until they look like coarse flour. I learned this trick when I ran out of regular flour one day, and now I actually prefer the texture it creates.

Step 3: Peel your apple and cut it into small pieces, about half an inch big. I like keeping the pieces this size because they get soft when baking, but still leave little pockets of apple throughout the cake. When you take a bite, you get these nice bits of apple that add moisture and flavor.

Step 4: Crack 2 eggs into a mixing bowl. Add 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/2 cup sugar. Mix everything together until it looks smooth and a bit fluffy. This usually takes about 2 minutes if you’re using an electric mixer, a bit longer by hand.

Step 5: Pour in 1/4 cup of oil and whisk it in until everything is combined.

Step 6: Add your oat flour and 1 teaspoon of baking powder to the bowl. Stir until you don’t see any dry flour. The batter should be thick enough that the apple pieces won’t sink to the bottom.

Step 7: Add the apple pieces to the batter and stir them in. I usually do about 10-15 stirs with a spatula, just enough so the apple bits are mixed throughout. This ensures you get some in every bite.

Step 8: Line a loaf pan with parchment paper. I leave some paper hanging over the sides to make it easier to lift the cake out later. Scoop all the batter into the pan and spread it out so it fills the corners and has a smooth top.

Step 9: If you want, sprinkle some chopped walnuts and chocolate chips on top. I started doing this when my son asked for chocolate in the cake, and it was such a good addition that I kept doing it. The chocolate melts slightly while the nuts get toasty.

Step 10: Bake in your preheated oven for about 30 to 35 minutes. You’ll know it’s done when the top is golden brown and a toothpick poked in the middle comes out clean or with just a few crumbs.

Note: Check your cake at about 25 minutes since ovens can vary. Mine tends to be ready right at 30 minutes, but my mom’s oven takes the full 35.

Related Recipe: If you liked this oat and apple cake recipe and have extra apples, you’ll love my best apple loaf cake here, which has more apples than dough and disappears quickly whenever I make it.

How to Serve and Store This Apple Oat Cake

This cake tastes best when it’s still a bit warm. The top has a slight crispness with bits of melted chocolate and toasty walnuts, while the inside stays soft with little pockets of apple.

I usually let it cool for about 10 minutes before cutting slices. This gives it time to set up, so it doesn’t fall apart when you cut it. It goes really well with coffee or tea, and sometimes I’ll add a small scoop of vanilla yogurt on the side for breakfast.

For storage, I keep it in an airtight container on the counter for up to 3 days. If you want it to last longer, you can keep it in the fridge for about a week. Just warm up slices for 15-20 seconds in the microwave before eating.

Ways to Change Up Your Apple Oat Cake

Over the years, I’ve tried lots of variations on this basic recipe. Here are some that worked really well:

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• Add 1/2 teaspoon cinnamon or apple pie spice
• Mix in some raisins or dried cranberries
• Use honey or maple syrup instead of sugar
• Add lemon zest for a brighter flavor
• Mix chopped nuts into the batter instead of just on top

Top Tip: If you have extra apples to use up, you can add a second apple to the recipe. Just make sure to cut the pieces a bit smaller so they cook through properly.

Common Questions About This Apple Oat Cake

Here are some questions friends have asked when I’ve shared this recipe:

Can I use quick oats instead of rolled oats?
Yes, any type of oats works fine. I’ve even used steel-cut oats when that’s all I had, though the texture comes out a bit more rustic.

Is this cake gluten-free?
If you use certified gluten-free oats, then yes! Just check your baking powder too, as some brands can contain gluten.

Can I make this in a different-sized pan?
Sure. I’ve made it in an 8×8 square pan when I wanted thinner pieces. Just watch the baking time as it’ll cook faster when spread out.

What if I don’t have a food processor to make oat flour?
You can buy oat flour ready-made, or in a pinch, use very finely ground oats. I’ve even used a coffee grinder to make small batches of oat flour when my food processor was broken.

If you liked this oat and apple cake recipe and still have apples to use up, try making an apple bread with more apples than dough. The extra moisture from all those apples makes for an incredibly tender loaf that everyone always asks about.

More Baking Recipes With Oats

Want to see more ways to bake with oats? Check out my YouTube channel, where I share all my favorite recipes using oats. Each recipe is simple to follow and makes the most of this versatile ingredient.

• BEST Crispy Oatmeal Cookies That Never Fail! – Golden, crunchy, and packed with flavor, these cookies are the perfect snack when you’re craving something sweet but simple.
• Healthy Apple Pie with Oats – A lighter twist on the classic pie, made with oats for extra texture and wholesome goodness.
• Do You Have Oats and Yogurt? Make This Delicious and Healthy Bread Recipe Today – A soft and hearty homemade bread that’s easy to make with just a few everyday ingredients.

These recipes are the perfect way to keep your kitchen smelling warm and cozy while making the most of oats in everyday baking.