Easy Apple Oatmeal Cake Recipe

A slice of layered apple cake on a white plate, surrounded by red apples, cinnamon sticks, and a fork, with the rest of the cake and more apples in the background.

5 from 2 votes

This apple oat cake is cozy, buttery, and packed with fresh apples. Made with oats, it’s easy, rustic, and naturally flourless!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: World

Keyword: apple, oatmeal

Servings: yields

Calories: 496kcal

Equipment

9-inch springform pan

Ingredients

6 large Apples about 1.4 kg, peeled and grated
2-3 tablespoons Lemon juice freshly squeezed
4 cups Rolled oats/quick oats/oat flour *read notes
⅔ cup Unsalted butter cold
¾ cup Granulated sugar plus 1 tablespoon for topping
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat & Prepare the Pan: Preheat your oven to 180°C (350°F). Line a 9-inch (23cm) springform pan with parchment paper and set aside.
Make Oat Flour (if needed): If you're not using store-bought oat flour, measure out 4 cups (360g) of rolled oats, then place them in a blender or food processor. Blend until a coarse flour forms. It doesn't need to be perfectly fine — a little texture is great! Note: You can also combine different types of oats (like quick oats, oat flour, or whole rolled oats) for a layered texture — see notes below.
Make the Oat Mixture: In a large bowl, combine the oat flour, sugar, and cinnamon. Mix well to evenly distribute the dry ingredients.
Grate the Apples: Peel and grate the apples using a box grater. Place the shredded apples in a bowl and mix with fresh lemon juice to prevent browning (you will need about 1 KG of grated apples). Set aside to release some juices.
Layer the Cake: Start by grating about 2 tablespoons (30g) of cold butter directly into the bottom of the prepared pan. Sprinkle 3–4 tablespoons of the oat mixture over the butter, pressing it down gently to form the base layer.
Spread ⅓ of the grated apples (along with some of the juice) evenly over the oats. Repeat the layering process two more times: oat mixture → apples → oat mixture → apples. Finish with the remaining oat mixture, then grate the remaining 125g of cold butter over the top. Sprinkle with the remaining 1 tablespoon of sugar for a golden, slightly caramelized crust.
Bake: Bake in the preheated oven for 35–45 minutes, or until the top is golden brown and the apples are soft and bubbling.
Cool & Serve: Let the cake cool in the pan for about 20 minutes, then carefully release the springform and allow it to cool completely before slicing. It’s best served at room temperature or slightly warm.

Video

Notes

Apple Variety: Choose firm, flavorful apples that hold their shape when baked. Granny Smith, Honeycrisp, Braeburn, or a mix work beautifully. A tart-sweet combo gives great depth of flavor.
Oats: This recipe uses oat flour, but feel free to use quick oats, rolled oats, or a blend of different oats for a different texture.
Flour Alternatives: To enhance texture and structure, you can use half oats and half another flour, such as all-purpose, whole wheat, or spelt flour. This gives the cake a more defined bite while keeping it hearty.
Sugar: Granulated sugar works well here, but feel free to substitute with coconut sugar, light brown sugar.
Butter Tips: Keep the butter very cold for easy grating. If it’s too soft, it won’t distribute evenly. You can also freeze it for 10–15 minutes before grating.
Storage: Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the microwave or enjoy them cold — it’s delicious both ways.

Nutrition