Next time you’re craving something sweet with a better-for-you nutrient profile, give my simple HealthyApple Cake recipe a try! This low-fat, whole-grain, refined sugar-free treat is brimming with warmly spiced, fruity flavor to satisfy your cravings, but is wholesome enough to eat as breakfast.
While there are plenty of apple cake recipes to choose from—apple crumble cake with streusel topping, apple semolina cake, and classic apple cake—this healthy apple cake is my guilt-free go-to when I’m watching my diet. Even though it tastes like a dessert, this snack cake is loaded with nourishing whole-food ingredients that actually fuel my day!
If you love richer baked treats, my popular apple oatmeal cake is buttery and dessert-like, while this snack cake is lighter, healthier, and made with whole grains and no refined sugar.
I originally published this recipe in 2020 and have since updated it with new photos, improved instructions, and extra success tips.
Why You’ll Love This Apple Snack Cake Recipe
“Healthy cake” either sounds like an oxymoron or a clever marketing ploy that’s misleading, but this recipe actually delivers. There’s zero refined sugars, zero refined flours, and only a tablespoon of oil in the whole batch.
Using healthy ingredients like whole wheat flour, real oats, fresh apples, protein-packed yogurt, low-fat egg whites, and the natural sweetness of maple syrup makes a slice of apple snack cake ideal as a nourishing breakfast or a post-workout snack.
So, if the health claims are true, the flavor has to suffer for it, right? WRONG! But, don’t take my word for it—the accompanying YouTube video recipe has accumulated over a whopping 155,000 views and more than 4,100 likes, so you can rest assured that it’s really quite tasty!
Ingredients & Substitutions
Instant Oats/Quick Oats – Either option yields a deliciously tender result. You can also use regular old-fashioned rolled oats in a pinch, but you’ll get a bit more of a “bite” if you do.
Whole Wheat Flour – For an added dose of whole-grain goodness and a faint nutty flavor. If you prefer a slightly less dense, less stodgy consistency, swap in whole wheat pastry flour instead. Or, to enhance texture and structure, you can use half oats and half another flour, such as all-purpose or spelt flour. This gives the cake a more defined bite while keeping it hearty.
Baking Powder & Baking Soda – You’ll need both leaveners to ensure your apple snack cake puffs up to its full potential.
Ground Cinnamon & Ground Nutmeg – These warming spices make every bite feel extra cozy. If possible, grate your own nutmeg for the most potent flavor.
Coconut Oil – Just a tablespoon of oil adds enough moisture to keep the cake crumb perfectly tender. Feel free to swap in melted butter if needed.
Large Egg Whites – Using just the whites helps keep the fat and calories lower while boosting the protein content of the cake. Note that it’s easier to separate eggs while they’re still cold from the refrigerator, but they should be brought to room temperature before whisking into the batter. If you’re using liquid egg whites or a vegan alternative, aim for about 2 tablespoons per each large egg white.
Vanilla Extract – For added warmth and depth. You can use an equal amount of vanilla paste if you prefer.
Plain Low-Fat Greek Yogurt – Using low-fat yogurt keeps the calories and fat of our apple snacking cake in check while still providing moisture and binding power. If needed, you can use either non-fat or whole milk greek yogurt depending on what you have on hand.
Maple Syrup – My preferred all-natural liquid sweetener imparts another layer of cozy fall flavor that’s perfect for pairing with apples. That said, feel free to swap in another sweetener like agave nectar or honey if preferred.
Milk – You’re welcome to use any percentage of dairy milk or any variety of plant-based milk you prefer.
Apples – I recommend reaching for a variety that is sweet-tart with a firm consistency that’ll hold its shape when baked.
How to Make Healthy Apple Snack Cake
Watch the full video to learn how to make the BEST Apple Snacking Cake recipe.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
Boost the Protein – Swap a few tablespoons of the whole wheat flour for a scoop of your favorite unflavored or vanilla protein powder—just add a splash more milk to keep the batter from getting too thick.
Higher Fiber – Stir in a tablespoon or two of ground flaxseed or chia seeds and leave the skins on the apples. Using old-fashioned rolled oats instead of quick oats will also add a bit more texture and fiber.
Gluten-Free – Swap the whole wheat flour for a 1:1 gluten-free baking flour and be sure to use certified gluten-free oats. The texture may be slightly softer, but it will still be delicious.
Dairy-Free/Vegan – Use a plant-based yogurt and your favorite non-dairy milk. To make it fully vegan, replace the egg whites with a liquid egg substitute or use a flax “egg” (1 tablespoon ground flax + 2.5 tablespoons water per egg white). Pair that with dairy-free yogurt and milk, and you’re good to go.
Optional Add-Ins – Chopped nuts like walnuts or pecans add crunch, raisins or dried cranberries bring extra sweetness, and a handful of chocolate chips adds melty sweetness for a more decadent treat.
Expert Tips & Tricks
Don’t overmix the batter. Mix until the wet and dry ingredients are *just* combined with no visible streaks of flour. Overmixing causes the overdevelopment of gluten, which can lead to a dense, chewy texture.
Cool well before slicing. I recommend letting the baked apple snack cake to cool in the cake tin for about 10-15 minutes, then removing it to a wire cooling rack to cool the rest of the way. Slicing too soon can lead to a crumbly piece and may also adversely affect the moisture of the cake overall.
Don’t dice the apples too large. Smaller apple pieces distribute more evenly and keep the cake tender and moist.
Use any sweet or tart apple variety
How to Serve Apple Snacking Cake
While it’s sweet enough to satisfy dessert cravings, this healthy apple cake most often shows up on my breakfast table. I love serving it warm with Greek yogurt and maple syrup or honey for a high-protein breakfast addition. It’s also fantastic with a pistachio latte, tahini coffee or masala chai.
If you are packing lunches, this is a deliciously nutritious snack your kiddos will love. Or, if you want to gussy it up for an after-school special, try serving it with a scoop of salted caramel ice cream or biscoff ice cream. In my experience, there’s no better way to shake off a no-good, very bad day!
Storage & Reheating
Room Temperature: Allow any leftover healthy apple cake to cool to room temperature before wrapping well in plastic wrap or an airtight container. It will keep well at room temp for up to 2 days.
Refrigeration: For longer storage, store your snacking cake in the fridge for up to 5 days.
Freezing: To eke out even more time, wrap the chilled apple snack cake in multiple layers of plastic wrap, preferably tucked inside a freezer bag with as much air pressed out as possible to prevent freezer burn. It should keep well for up to 2 months.
Reheating: While I think it’s just as tasty at room temperature or even chilled from the fridge, you’re welcome to reheat slices in the microwave in 30 second increments as desired.
Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23cm) square baking pan or line with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the oats, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients: In a separate bowl, whisk the egg whites, melted coconut oil, and vanilla extract until smooth. Add the Greek yogurt, maple syrup, and milk, then whisk until fully combined.
Combine: Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the diced apples. Do not overmix.
Transfer the batter to the prepared pan and spread evenly.
Bake: Bake for 25–30 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
Let cool for at least 15 minutes before slicing into squares or bars.
Video
Notes
Oats: Quick oats work best for a soft, tender texture. You can use rolled oats, but the cake will have a heartier texture. Do not use steel-cut oats.
Flour: Whole wheat flour gives the cake a wholesome flavor and extra fiber. For a lighter texture, replace half the flour with all-purpose flour. To make the recipe gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend.
Sweetness: This is a lightly sweetened snack cake. For a sweeter cake, increase the maple syrup slightly or add a handful of chocolate chips or raisins.
Storage: Store covered at room temperature for 1 day or in the refrigerator for up to 5 days. The bars also freeze well for up to 2 months.
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
Keyword apples, healthy, oatmeal, quick
FAQs
What is a snack cake?
Snack cakes are usually made with simple, straightforward ingredients and have a moist, tender crumb. They may feature fruit, nuts, or other mix-ins to add flavor and texture, but don’t usually have frosting or glazes. Since they’re easy to wrap up and transport, they’re ideal for packing in lunchboxes, enjoying with a cup of coffee or tea, or as an afternoon pick-me-up. And, as with our healthy apple snack cake recipe here, they can be a healthier alternative to traditional cakes, particularly when made with wholesome ingredients like whole grains, fruits, and limited added sugars.
Can I use rolled oats instead of quick oats?
Yes. Rolled oats work well in this recipe, though the texture will be slightly heartier and chewier compared to quick oats.
What are the best apples for apple snack cake?
Firm apples like Honeycrisp, Pink Lady, Fuji, or Granny Smith work especially well because they hold their shape during baking.
Can I make this apple snack cake gluten-free?
Yes. Use certified gluten-free oats and replace the whole wheat flour with a 1:1 gluten-free flour blend.
It may be just the camera angle, but it looks to me like this was made in a 9 X 13 inch pan, rather than a 9 X 9 inch pan. I want to make it because it looks delicious! Which size is it, please.
Hi Barbara,
In the video, I used a non-standard rectangular pan, not a 9×13-inch pan. A 9-inch square pan works perfectly for this recipe, and similarly sized pans should work well too.
You don’t need to fully double the recipe for a 13×9-inch pan.
About 1½ times the recipe would be closer to the original thickness. If you double it completely, the cake will turn out noticeably thicker and may need a longer baking time.
And yes, all-purpose flour should work fine here. The texture will be a bit softer and lighter compared to whole wheat flour, but still delicious. You can also do half whole wheat and half AP flour if you want a balance between the two.
Hi Sandra,
Yes, you can use oat flour instead of quick oats, but the texture will be softer and slightly more cake-like. I’d recommend starting with a little less oat flour by volume, since oat flour absorbs differently than whole oats.
It may be just the camera angle, but it looks to me like this was made in a 9 X 13 inch pan, rather than a 9 X 9 inch pan. I want to make it because it looks delicious! Which size is it, please.
Hi Barbara,
In the video, I used a non-standard rectangular pan, not a 9×13-inch pan. A 9-inch square pan works perfectly for this recipe, and similarly sized pans should work well too.
Could this recipe be doubled for a 13×9 baking pan? also, What about using AP Flour? I rarely use Whole wheat flour. TIA.
You don’t need to fully double the recipe for a 13×9-inch pan.
About 1½ times the recipe would be closer to the original thickness. If you double it completely, the cake will turn out noticeably thicker and may need a longer baking time.
And yes, all-purpose flour should work fine here. The texture will be a bit softer and lighter compared to whole wheat flour, but still delicious. You can also do half whole wheat and half AP flour if you want a balance between the two.
Can I use old fashioned oat flour instead of quick oats to retain that softer texture?
Hi Sandra,
Yes, you can use oat flour instead of quick oats, but the texture will be softer and slightly more cake-like. I’d recommend starting with a little less oat flour by volume, since oat flour absorbs differently than whole oats.
I used spelt flour instead of whole wheat and it was great, I might add some dried cranberries next time for exta sweetness.
Well done
Could I swap all purpose flour for the whole grain flour? Thank you for the recipe and hopefully responding.