Apple Oatmeal Breakfast Cake
User Reviews
4.4
174 reviews
Good
Apple Oatmeal Breakfast Cake
Report
This healthier cake recipe features whole grain oats and is lower in sugar and fat than your standard cake recipe. A lovely treat for fall, this easy apple cake recipe is light, fluffy and cinnamony!
Share:
Ingredients
- 2 cups rolled oats
- 2 tsp baking powder
- 3/4 tsp sea salt
- 2 tsp pumpkin spice*
- 2 large eggs
- 1/2 cup Avocado oil*
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened applesauce
- 1 ½ tsp pure vanilla extract optional
- 1 large apple chopped or grated, about 2 cups
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square pan or round cake pan with parchment paper. I strongly recommend using parchment paper as opposed to cooking spray for this recipe to make it easier to get the cake out of the pan.
- Transfer the oats to a high-speed blender and blend for 30 seconds to 1 minute, or until a flour forms. Add the rest of the dry ingredients (baking powder sea salt, and pumpkin pie spice) to the blender and blend for a few seconds to combine.
- Combine the eggs, avocado oil, applesauce, pure maple syrup, and vanilla extract in a large bowl and mix well until everything is combined.
- Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix well.
- Stir the chopped apples (or shredded apples) into the cake batter. Note: if you'd like to toss the apples in 1 tablespoon of flour to prevent them from sinking to the bottom of the pan, you can!
- Pour the cake batter into the prepared pan and spread it into an even layer using a rubber spatula. If you'd like, you can add more apple pieces to the top of the batter.
- Bake for 23 to 28 minutes in the preheated oven, or until the top of the cake is golden brown. Cakes are fully baked when they reach an internal temperature of 190 degrees F. You can insert an instant read thermometer into the center of the cake to verify it is done.
- Remove the cake from the oven and allow it to cool completely to room temperature.
- Pull on the edges of the parchment paper to release the cake from the pan and transfer it to a cutting board. Slice the cake into individual slices and enjoy!
- If you're eating this cake for breakfast, I recommend pairing it with a quality protein source like Greek yogurt, scrambled eggs, leftover animal protein, etc.
Notes
- *Use ground cinnamon instead of pumpkin spice if you prefer.
- *Use ground cinnamon instead of pumpkin spice if you prefer.
- **Replace some of the avocado oil with unsweetened applesauce if you’d like.
- **Replace some of the avocado oil with unsweetened applesauce if you’d like.
- Store cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake in a large zip lock bag for up to 3 months.
Nutrition Information
Show Details
Serving
1Slice (of 6)
Calories
389kcal
(19%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Cholesterol
62mg
(21%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1Slice (of 6) | |
| Calories | 389kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 62mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
174 reviews
Good
Other Recipes
You'll Also Love
