Florencia Baldini Last Updated on October 26, 2025This easy & healthy apple cake is everything I love in a recipe — simple, wholesome, and full of flavour. It’s made with nourishing ingredients like oats, grated apple, maple syrup, and dates, which come together in the food processor for a no-fuss batter that’s naturally sweet and full of fibre.
The texture is soft and spongy, with a warm cinnamon kick and just the right amount of sweetness. It’s the kind of cake you can enjoy any time of day — for breakfast, as a snack, or with a cup of tea in the afternoon. If you’ve got one apple and a few basics in your cupboard, you’re halfway there.
This one’s a seasonal favourite and a go-to when I want something feel-good and comforting, without any refined sugar or flour.
Cake For Breakfast? Yes, Please!
Cake is often seen as a treat reserved for dessert, but I love to make healthier versions of classic recipes, so you can enjoy something delicious while nourishing your body. Why not start your day with something that feels indulgent, like cake, but without the guilt? This healthy apple cake is the perfect example—it’s made with wholesome ingredients like oats, apples, and dates, giving you natural sweetness and plenty of nutrients.
By swapping refined sugars and flours for healthier alternatives, you can create a cake that not only tastes amazing but also supports your wellbeing. The best part? It’s easy to make and perfect for breakfast, so you can enjoy all the comforting vibes of a cake without compromising on nutrition. Get excited about breakfast and give your body the energy it needs to start the day feeling good. Enjoy every bite, guilt-free!
Tips
- Use a ripe, juicy apple: Sweeter apples like Gala or Pink Lady work best and help naturally sweeten the cake.
- Grater: Grate the apple using the coarse side of the grater for the best texture.
- Squeeze the grated apple: Gently squeeze the grated apple to remove a little of the excess moisture — this keeps the cake light and prevents it from turning soggy, while still preserving its natural sweetness. Don’t throw away the juice though — it’s delicious, so drink it straight away!
- Line your tin: Use baking paper or grease your tin well to prevent sticking. I used a small ceramic tray 16×12 (6.3 × 4.7 inches), perfect for a small batch for 2 people.
- Cool completely before slicing: This helps the cake set and makes slicing easier (and cleaner!).
Swaps
Oats: Use certified gluten-free oats if needed. You can also use oat flour for a smoother texture, though it may result in a slightly denser cake.
Oil: I used olive oil, but melted coconut oil, rapeseed oil, or unsalted melted butter will also work.
Maple syrup: Honey or agave syrup are good alternatives, though maple adds the best autumn flavour.
Dates: Swap with soft prunes or add a little extra maple syrup if you’re out of dates, though texture may vary.
Egg: A flax egg (1 tbsp ground flax + 3 tbsp water) can be used for a vegan version, though I haven’t tested this yet.
Apple: Pear can work as a seasonal alternative—just grate and squeeze as you would with apple.
Storage
Fridge: Store the apple cake in an airtight container in the fridge for up to 4 days. It stays moist and flavourful.
Freezer: Slice and freeze in a sealed container or freezer bag for up to 3 months. Defrost at room temperature or warm gently in the microwave before serving.
More Healthy Cake Ideas
Easy & Healthy Apple Cake
Video
Ingredients
- 100 g rolled oats
- 1 apple, grated and squeezed slightly
- 4 medjool dates
- 1 medium egg
- 30 g maple syrup
- 50 g coconut oil
- 1 tsp cinnamon powder
- ½ tsp baking powder
Optional
- sprinkle of icing sugar
Instructions
- Preheat the oven to 180°C static (350°F). Line or lightly grease a small baking tin 16x12cm (6.3 × 4.7 inches) and set aside.
- Grate the apple using the coarse side of the grater.
- Gently squeeze it with your hands to remove just a little excess moisture — not too much, you still want it juicy.
- Add all the ingredients to a food processor and blitz until smooth and well combined, but don’t overmix.
- Pour the batter into the prepared tin and bake for 30–32 minutes, until golden and set in the centre.
- Let it cool completely on a wire rack before slicing and serving.
Notes
- Gluten-free if using certified gluten-free oats
- Dairy-free
- No refined sugar – naturally sweetened with dates and maple syrup
- Can be made in a food processor for easy prep and clean-up
- Great for breakfast, snack or dessert
Very moist and. delicious! easy to make .
Thank you for sharing your receipe.
Hi Vanda, thank you so much! I’m so glad you enjoyed it — simple and delicious is exactly what I aim for. Thanks for taking the time to leave a review!☺️
So easy to make. Tasty and satisfies the sugar cravings in a healthy way.
Thank you for the recipe 😊
Hi Dawn, thank you so much! I’m really happy you enjoyed it — it’s such a great way to satisfy a sweet craving in a healthier way.
I’m sorry it didn’t turn out as expected! If you’ve never baked with oats before, they do behave quite differently from flour — the texture is more rustic and wholesome. That’s part of their charm, but pan size can definitely affect the rise too. What size tin did you use?