Description
This Apple Oatmeal Breakfast Cake is a wholesome, vegan, and gluten-free delight perfect for a nutritious start to your day. Made with oats, warming spices, fresh apples, and a hint of maple syrup, this cake is moist, naturally sweetened, and packed with fiber and flavor. The optional cinnamon icing adds a touch of indulgence, making it versatile enough to enjoy as a breakfast treat or a light 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
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and spray it lightly with oil to prevent sticking.
- Prepare oat flour: Add 2 cups of the old fashioned oats, cinnamon, nutmeg, cardamom, baking soda, baking powder, and salt into a high-speed blender or food processor. Blend until you get a fine powder resembling flour.
- Mix wet and dry ingredients: Transfer the oat flour and spice mix into a large bowl. Create a well in the center and add the maple syrup, vanilla extract, unsweetened applesauce, almond milk, and melted coconut oil. Mix everything well to combine thoroughly.
- Add remaining ingredients: Fold in the remaining ¾ cup of whole oats, the peeled and diced Honeycrisp apple pieces, and the optional chopped pecans or walnuts until evenly distributed in the batter.
- Bake the cake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Optionally, sprinkle additional oats or chopped nuts on top for extra texture. Bake in the preheated oven for 25 to 30 minutes until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool and serve: Let the cake cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before slicing. For an extra touch, prepare the cinnamon icing as described in the notes and drizzle over the cooled cake if desired.
Notes
- Cinnamon Icing: In a medium bowl, whisk together ½ cup sifted powdered sugar and ¼ tsp cinnamon. Add 1/8 tsp vanilla extract. Slowly pour in 1-2 tsp almond milk, whisking continuously until smooth and drizzly. Adjust thickness by adding more milk or sugar as needed.
- The optional nuts can be omitted or substituted based on preference or allergies.
- Use applesauce as a vegan egg substitute to bind the cake.
- Ensure to cool the cake completely for best texture and easier slicing.
Keywords: Apple oatmeal cake, vegan breakfast cake, gluten free breakfast, healthy apple cake, dairy free, vegan dessert, oatmeal breakfast recipe