Description
This Apple Oatmeal Breakfast Cake is a wholesome, vegan, and gluten-free treat perfect for a nutritious start to your day. Combining old fashioned oats with warming spices, fresh apples, and a touch of natural sweetness, this cake is moist, flavorful, and easy to make. It’s great for breakfast or a healthy snack, and can be topped with a simple cinnamon icing to turn it into a delightful dessert.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups old fashioned oats, divided (330g)
- 1 tbsp ground cinnamon (6g)
- ½ tsp ground nutmeg (1g)
- ½ tsp ground cardamom (2g)
- 1 tsp baking powder (4g)
- ½ tsp baking soda (3g)
- ¼ tsp salt (2g)
Wet Ingredients
- 6 tbsp maple syrup or agave nectar (90g)
- 2 tsp pure vanilla extract (8g)
- ¾ cup unsweetened applesauce (180g)
- ½ cup almond milk or milk of choice (100g)
- 3 tbsp melted coconut oil (45g)
- 1 large Honeycrisp apple, peeled and chopped into ¼” pieces (about 1 ½ cups)
- ½ cup chopped pecans or walnuts, optional
Cinnamon Icing (Optional)
- ½ cup powdered sugar
- ¼ tsp cinnamon
- 1/8 tsp vanilla extract
- 1–2 tsp almond milk or milk of choice, to desired consistency
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8” baking pan with parchment paper and lightly spray it with oil to prevent sticking.
- Make Oat Flour: Place 2 cups of the old fashioned oats along with cinnamon, nutmeg, cardamom, baking powder, baking soda, and salt into a high-speed blender or food processor. Blend until the mixture becomes a very fine powder or flour consistency.
- Mix Wet and Dry Ingredients: Transfer the oat flour mixture to a bowl. Make a well in the center and add the maple syrup, vanilla extract, unsweetened applesauce, almond milk, and melted coconut oil. Mix thoroughly to combine the wet and dry ingredients.
- Add Remaining Ingredients: Fold in the remaining ¾ cup whole old fashioned oats, chopped apple pieces, and chopped pecans or walnuts if using, ensuring an even distribution throughout the batter.
- Prepare to Bake: Pour the batter into the prepared baking pan. Use a spatula to smooth and even out the top. Optionally sprinkle some extra oats or chopped nuts over the surface for texture.
- Bake: Bake the cake in the oven for 25-30 minutes, or until the top is golden and a toothpick inserted comes out with just a few moist crumbs. Avoid overbaking to keep the cake moist.
- Cool: Let the cake cool for 5 minutes in the pan, then transfer it to a wire rack to cool completely before slicing and serving.
- Optional Cinnamon Icing: To make cinnamon icing, whisk powdered sugar and cinnamon together in a bowl. Add vanilla extract, then slowly whisk in almond milk until you achieve a smooth, drizzling consistency. Drizzle the icing over cooled cake slices for a dessert twist.
Notes
- The optional pecans or walnuts add a delightful crunch and depth of flavor, but you can omit them for a nut-free version.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Make sure to cool the cake completely before adding the cinnamon icing to prevent it from melting.
- You can substitute maple syrup with agave nectar or your preferred liquid sweetener.
- Use any plant-based milk such as oat, soy, or cashew milk in place of almond milk based on your preference.
- The cake freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Keywords: Apple oatmeal breakfast cake, vegan breakfast cake, gluten free breakfast, healthy breakfast cake, dairy free cake, cinnamon oatmeal cake, vegan apple cake