Starting your day with something wholesome doesn’t have to be boring. This Flourless Oatmeal Apple Cake is a delicious, nutrient‑rich option that combines oats, apples, and natural sweetness. It’s perfect for breakfast or a mid‑morning snack, and is free from refined flour — ideal for those wanting a lighter, more wholesome start to the day.
Why This Recipe Works
- Flourless & wholesome: Instead of all-purpose flour, this cake relies on oats as its base, providing fiber and slow-release energy.
- Naturally sweetened: Apples (with their natural sugars) and maybe a touch of honey or maple syrup keep it gentle on the glycemic load.
- Versatile & forgiving: You can adapt add-ins (nuts, spices, dried fruit) easily depending on your pantry.
- Grab-and-go friendly: Once baked, you can slice it and enjoy it like breakfast “cake” or bars throughout the week.
Ingredients
- 2 ½ cups rolled oats (or oat flour, if you grind them)
- 2 medium apples, peeled and chopped
- 2 eggs
- 1/2 cup milk (or plant-based milk)
- 2 Tbsp honey or maple syrup
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
- 1 tsp vanilla extract
- Pinch of salt
- Optional add-ins: chopped walnuts or almonds, raisins, chia seeds
Instructions
- Preheat & prepare pan
Preheat oven to 180 °C (350 °F). Grease an 8‑inch (20 cm) cake pan or line with parchment paper. - Mix dry ingredients
In a bowl, combine oats (or oat flour), baking powder, cinnamon, nutmeg, and salt. - Mix wet ingredients
In another bowl, whisk eggs, milk, honey (or maple syrup), and vanilla extract. - Combine & fold apples
Pour the wet mix into the dry mix and stir until just combined. Fold in the chopped apples and any optional add-ins (nuts, raisins, etc.). - Transfer & bake
Pour the batter into the prepared cake pan, smoothing the top. Bake for about 30–40 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). - Cool & slice
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. - Serve
Serve warm or at room temperature. Optionally top with Greek yogurt, apple slices, or a drizzle of honey.
Tips & Variations
- Make it vegan: Replace eggs with flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg) and use plant milk.
- Add texture: Stir in chopped nuts or seeds before baking for added crunch.
- Spice it up: Add a pinch of cardamom or ginger for a warm twist.
- Make muffins: Divide batter into a muffin tin and bake ~20–25 minutes for portable breakfast muffins.
Nutrition Estimate (per slice, assuming 8 slices)
- Calories: ~180 kcal
- Protein: ~6 g
- Carbohydrates: ~28 g
- Fat: ~4 g
- Fiber: ~4 g
(These values are approximate; actual nutrition depends on ingredients and portion size.)
Why It’s a Great Healthy Breakfast Option
This cake brings together complex carbs from oats, fruit for natural sweetness and micronutrients, and optional protein if you add nuts or serve with yogurt. Unlike many breakfast pastries loaded with refined flour and sugar, this version gives you sustained energy without the crash.