Apple Oatmeal Breakfast Cake – Vegan + Gluten-Free Recipe
This Apple Oatmeal Breakfast Cake is a wholesome, vegan, and gluten-free recipe perfect for a nutritious start to your day. Made with oats, fresh apples, warming spices, and natural sweeteners, this cake combines comforting flavors with a soft, tender texture. It’s easy to prepare, baked to golden perfection, and optionally topped with a cinnamon icing for an extra touch of sweetness, making it an ideal breakfast or snack option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings (approximately 2x2 inch squares) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
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 achieve desired consistency)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and lightly spray it with oil to prevent sticking.
- Make Oat Flour: Place 2 cups of old fashioned oats, cinnamon, nutmeg, cardamom, baking soda, baking powder, and salt into a high-speed blender or food processor. Blend until the mixture reaches a fine powder or flour-like consistency.
- Combine Wet and Dry Ingredients: Transfer the oat flour and spice mixture 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. Stir gently until combined. Fold in the remaining ¾ cup of whole oats, chopped apples, and chopped nuts if using.
- Prepare for Baking: Pour the batter evenly into the prepared baking pan. Use a spatula to smooth out the top. Optionally, sprinkle extra oats or chopped nuts on the surface for added texture.
- Bake: Place the pan in the oven and bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Optional Cinnamon Icing: To make the cinnamon icing, whisk together powdered sugar, cinnamon, and vanilla extract in a bowl. Gradually add almond milk while whisking until you reach a smooth, drizzle-worthy consistency. Drizzle over cooled cake for a dessert variation.
Notes
- The cake is naturally sweetened but you can adjust the sweetness by varying the amount of maple syrup or agave nectar.
- Use any milk of choice to keep the recipe dairy-free and vegan.
- Adding nuts is optional; omit if you have allergies or prefer a nut-free cake.
- To make this a dessert, top with the optional cinnamon icing for extra sweetness and flavor.
- Make sure not to overbake; the cake should remain moist inside with a slightly crisp top.
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