Description
Healthy Oatmeal Apple Cake is a simple, nourishing cake that doubles as breakfast or dessert — tender, slightly sweet, and full of oatmeal comfort.
Ingredients
Scale
- 1 cup rolled oats
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- 1 medium apple, peeled and chopped into small pieces
- 3 tbsp honey (or maple syrup)
- 1 tsp pure vanilla extract
- 3 tbsp plain yogurt (dairy or plant-based)
- 2 large eggs (or flax eggs for vegan)
- 1 tbsp unsalted butter or coconut oil, melted
Instructions
- Preheat your oven to 350°F (180°C) and line a small baking pan with parchment. This keeps removal clean and stress-free. Always use parchment for easy release.
- Put everything except 1/4 cup of the oats into a blender or food processor. Blitz until the mixture becomes smooth and homogenous. Don’t overblend — you want a cake batter, not glue.
- Transfer the batter to a bowl and gently fold in the reserved 1/4 cup of whole oats. Then stir in the chopped apple so the fruit stays in little pockets through the cake. This adds texture and those lovely apple bursts.
- Pour the batter into the prepared pan and level the top with a spatula. Slide it into the oven and bake for about 20–30 minutes. Start checking at 20 minutes: insert a toothpick in the center — if it comes out clean or with a few moist crumbs, it’s done. Do not overbake; you want it moist.
- Let the cake cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer to a wire rack to finish cooling completely. Cooling fully makes slicing cleaner and prevents crumbling.
Notes
- Storage & serving ideas
- Store cooled slices in an airtight container in the fridge for up to 4 days.
- Freeze single slices for easy breakfasts — wrap tightly and freeze up to 3 months.
- Serve warm with a spoonful of Greek yogurt or a drizzle of extra honey. Want dessert vibes? Add a small scoop of vanilla ice cream (treat yourself).
- Tips for success
- Reserve some oats to keep texture — don’t blend every last one.
- Use a mix of apple textures if you like — sweet Gala for softness, Granny Smith for a little tang.
- Swap yogurt for applesauce if you want a dairy-free version with comparable moistness.
- Pulse, don’t pulverize when using a blender — aim for smooth batter with tiny oat flecks.
- Measure carefully — simple ratios matter more with oat-based cakes.