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Apple Oatmeal Breakfast Cake

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!

Prep Time
10 mins
Cook Time
10 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 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

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

  • *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.
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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 Monounsaturated Fat 14g Cholesterol 62mg (21%) Fiber 4g (16%) Sugar 24g (48%)

Nutrition Facts

Serving: 9Servings

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.