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Apple Oatmeal Breakfast Cake
4.4 from 174 votes

Apple Oatmeal Breakfast Cake

Apple Oatmeal Breakfast Cake blends wholesome oatmeal flour with diced apples, pumpkin spice, and maple syrup to create a moist, subtly spiced cake. The use of avocado oil and applesauce adds gentle fat and moisture while keeping the texture tender. Its warm spices and fresh apples provide natural sweetness and a comforting aroma perfect for morning servings.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 9 Servings
Calories: 389 kcal
Course: Dessert, Breakfast
Cuisine: American

Ingredients

  • 2 cups rolled oats
  • 2 tsp baking powder
  • 3/4 tsp salt sea salt
  • 2 tsp pumpkin spice
  • 2 large egg
  • 1/2 cup avocado oil
  • 1/2 cup pure maple syrup
  • 1/2 cup applesauce unsweetened
  • 1 ½ tsp vanilla extract optional, pure
  • 1 large apple chopped or grated, about 2 cups

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Combine the eggs, avocado oil, applesauce, pure maple syrup, and vanilla extract in a large bowl and mix well until everything is combined.
  4. Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix well.
  5. 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!
  6. 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.
  7. 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.
  8. Remove the cake from the oven and allow it to cool completely to room temperature.
  9. 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!
  10. 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

  • Ground cinnamon can substitute pumpkin spice if preferred for a milder spice note.
  • Replace some avocado oil with unsweetened applesauce to reduce fat while maintaining moisture.
  • Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Freeze the cake in a sealed bag for up to 3 months for longer storage.

Nutrition Information

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%)

Nutrition Facts

Serving: 9 Servings

Amount Per Serving

Calories 389

% 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.