Description
A delicious and healthy oatmeal apple cake that’s perfect for guilt-free indulgence. Made with wholesome ingredients like rolled oats, fresh apples, and natural sweeteners, this cake offers a moist texture and warm cinnamon flavor. Ideal for breakfast, snack, or dessert, with both traditional and vegan options available.
Ingredients
Scale
Main Ingredients
- 1 cup rolled oats (choose gluten-free if needed)
- 1 1/2 cups apples (peeled and diced, any variety works)
- 3 tablespoons honey (or maple syrup as an alternative)
- 1 egg (or flax egg for vegan option)
- 3 tablespoons coconut oil (melted)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup reserved rolled oats (for extra texture)
Instructions
- Preheat oven: Preheat your oven to 350°F (180°C) and line a small baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix ingredients: In a blender or large bowl, combine the rolled oats, peeled and diced apples, honey, egg, melted coconut oil, baking powder, baking soda, ground cinnamon, and salt. Blend or mix until you achieve a smooth batter with a uniform consistency.
- Add texture: Gently fold in the reserved 1/4 cup rolled oats to add an appealing texture contrast within the cake.
- Transfer batter: Pour the batter into the prepared baking pan and smooth the surface evenly with a spatula to promote even baking.
- Bake the cake: Place the pan in the preheated oven and bake for about 20 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool before serving: After baking, let the cake cool in the pan for 10-15 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Use gluten-free rolled oats if gluten sensitivity is a concern.
- Maple syrup can be used as a substitute for honey to make the recipe fully vegan and suitable for those avoiding honey.
- This cake keeps well stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Variations can include adding chopped nuts or raisins for extra flavor and texture.
