How much oat flour should I use if I already have it made?

Use 1 1/2 cups + 2 tablespoons oat flour.

How do I store this cake?

Store cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.

Can I freeze oatmeal apple cake?

Yes! You can wrap the entire cake in plastic wrap and place in a 2-gallon Ziploc bag and seal OR wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

What’s the best way to reheat this cake?

To reheat, simply pop a slice in the microwave for 10-15 seconds, toast in the air fryer at 350 degrees for 4-5 minutes or warm in a 350°F oven for 5-10 minutes.

Could I use oil instead of butter?

For the cake batter, yes, you can use an equal amount of avocado oil, vegetable oil or a neutral-flavored oil. But for the streusel, I recommend butter or a non-dairy butter alternative like Earth Balance. You could also use a solid at room temp oil like refined coconut oil.

How can I make this cake gluten-free?

I haven’t recipe-tested a gluten-free version but I feel confident that results would be similar using certified gluten-free oats and a 1:1 gluten-free flour blend.

What if I don't have buttermilk?

Place one teaspoon lemon juice or apple cider vinegar in a liquid measuring cup. Add any variety of milk to equal exactly 1/2 cup. Whisk and let sit for 5 minutes before adding per the recipe.

Easy Oatmeal Apple Cake (perfect for breakfast AND dessert!)

Name: Easy Oatmeal Apple Cake
Prep time: 10 min
Cook time: PT-493937H47M20S
Total time: PT-493937H47M20S
Cuisine: American
Ingredients: 1 ½ cup rolled oats (makes 1 ½ cup + 2 tablespoons oat flour); ½ cup white whole wheat flour; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 eggs, room temperature; ⅓ cup butter, melted and slightly cooled; ½ cup maple syrup (or brown sugar); 1 teaspoon vanilla extract; ½ cup buttermilk, room temperature* (or 1/2 up any milk of choice + 1 teaspoon lemon juice or white vinegar, see notes); 2 apples, grated (about 1 1/2 cups); 1/3 cup rolled oats; ¼ cup white whole wheat flour; ¼ cup brown sugar; 1 teaspoon pumpkin pie spice; ½ cup pecans, roughly chopped; 3 tablespoons butter, melted

Description

Subtle apple flavor, warm-you-up spices and dense whole grain goodness. This apple oatmeal cake does triple duty as a convenient breakfast, delicious dessert and lovely Autumn snack!

Ingredients

Units Scale

Cake

1 1/2 cup rolled oats (makes 1 1/2 cup + 2 tablespoons oat flour)
1/2 cup white whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, room temperature
1/3 cup butter, melted and slightly cooled
1/2 cup maple syrup (or brown sugar)
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature* (or 1/2 up any milk of choice + 1 teaspoon lemon juice or white vinegar, see notes)
2 apples, grated (about 1 1/2 cups)

Streusel

1/3 cup rolled oats
1/4 cup white whole wheat flour
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 cup pecans, roughly chopped
3 tablespoons butter, melted

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Prep: Preheat oven to 350 degrees F. Grease an 8×8-inch cake pan. I like to line the pan with parchment paper with about an inch overhang on both sides to easily remove the cake.
Make the streusel: stir together the oats, flour, brown sugar, pumpkin pie spice and chopped pecans in a medium bowl. Drizzle in the melted butter and stir (or use your hands!) until everything is evenly moistened and clumps together in small clusters. Set streusel aside.
Dry ingredients: Add oats to a high-powered blender or food processor and blend into a fine flour. If you are using premade oat flour use the amount stated. Pour oat flour into a large mixing bowl and add white whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt, stirring to combine.
Wet ingredients: In a separate bowl whisk together the eggs, melted butter, maple syrup, vanilla extract and buttermilk. Grate apple on a box grater or using the grating blade of a food processor. Stir in the grated apple (no need to blot or remove juice).
Combine: Make a well in the dry ingredients and pour in the wet ingredients. Use a spatula to gently fold the batter together, taking care not to overmix. Pour the batter into the prepared pan. Crumble on the streusel topping, gently pressing it in to the cake.
Bake: Bake cake for 37-40 minutes until a toothpick inserted comes out clean. Let cool for 15 minutes before removing from the pan and slicing. Drizzle with cream cheese glaze if desired (recipe in the notes!) or drizzled with almond butter!

Grab a mug of tea and fork, good things await. 🤤

Notes

Cream cheese glaze: whisk together 2oz softened cream cheese and 1oz (2 tablespoons) softened butter. Add ½ cup powdered sugar, 1 tablespoon milk and a splash of vanilla extract. Whisk until smooth, adding another splash or two of milk until desired consistency is reached. You can also do this with a hand mixer or stand mixer.
Buttermilk: if you don’t have buttermilk, place 1 teaspoon of lemon juice or apple cider vinegar to a liquid measuring cup. Add 1/2 cup any milk of choice and whisk- let sit 5 minutes before using. The acidity in buttermilk helps react with the baking soda to help the cake rise and creates a tender, moist crumb. You can make an easy buttermilk sub with nearly any milk!
See above blog post for expert tips, ingredient information and answers to frequently asked questions.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Nutrition

Serving Size: 2.5x2.5-inch piece (nutrition info calculated without glaze)
Calories: 330
Sugar: 21 g
Sodium: 236.4 mg
Fat: 13.8 g
Carbohydrates: 44.6 g
Fiber: 4.1 g
Protein: 5.8 g
Cholesterol: 74.4 mg