This easy, nutritious cake blends oats, almonds, applesauce, and a hint of spice to create a wholesome treat that’s perfect for breakfast, tea time, or a nourishing snack. With minimal preparation and everyday pantry ingredients, it’s a versatile recipe suitable for both novice and seasoned bakers.
Cooking Time
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Preparation: 10 minutes
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Baking: 15–20 minutes at a low temperature
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Total: approximately 30 minutes
Ingredients
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2 eggs (room temperature)
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50 g (½ cup) oat flakes
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50 g ground almonds (or additional oats/rice flour)
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2 tbsp sweetener (stevia or sugar)
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1 tsp baking powder
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1 tsp cinnamon
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1 tsp vanilla extract
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40 g applesauce or yogurt (or milk)
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20 g cocoa powder (optional, for chocolate flavor)
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1 tbsp vegetable oil (optional, for richness)
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1 large apple (about 250 g), chopped
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Chocolate chips (optional topping)
Step‑by‑Step Cooking Directions
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Preheat your oven to 160 °C (320 °F).
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In a mixing bowl, whisk the eggs until smooth.
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Add oat flakes, ground almonds, sweetener, baking powder, cinnamon, vanilla, and cocoa (if using). Stir to combine.
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Mix in applesauce/yogurt/milk and oil until a batter forms. It will be thick.
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Fold in diced apple and optional chocolate chips.
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Pour the batter into a lined or greased baking pan.
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Bake for 15–20 minutes, or until a toothpick comes out clean.
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Cool slightly before slicing. Serve warm or at room temperature.
Nutritional Information (per serving, serves 6)
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Calories: ~180 kcal
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Protein: 6 g
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Fat: 9 g (mainly from almonds)
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Carbohydrates: 20 g (of which 8 g fiber, with sugars from apple/natural sweetener)
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Sodium: ~120 mg
Rich in fiber, protein, and complex carbs—makes a satisfying, balanced snack.
The Origins and Popularity of the Recipe
Almond oat cakes and flapjack–style bakes are popular across Northern Europe and North America. Oats are commonly used in Scandinavian, British, and American homemade breakfasts and treats. This recipe builds on that tradition by adding applesauce for moisture, ground almonds for texture, and cocoa or vanilla for extra flavor. Its simplicity, healthfulness, and adaptability have led to its wide appeal among those seeking quick yet wholesome baking options.
Reasons Why You’ll Love This Recipe
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Quick & easy: 30 minutes from start to finish
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Healthy: high in fiber, protein, and low-added sugar
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Kid‑approved: naturally sweetened with apple
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Flexible: swap ingredients based on preference
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Make‑ahead friendly: tastes great cold, ideal for breakfast prep
Health Benefits
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Oats provide beta‑glucan fiber for heart health and satiety
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Almonds offer healthy fats, protein, vitamin E, and magnesium
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Apple & cinnamon add antioxidants and natural sweetness
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Moderated sugar makes it suitable for mindful eating
Serving Suggestions
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Drizzle with honey or maple syrup
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Top with Greek yogurt and fresh berries
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Add a pat of nut butter for extra protein
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Enjoy alongside a latte or herbal tea
Common Mistakes to Avoid
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Using cold eggs: let them come to room temperature for even mixing
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Too much liquid: applesauce or yogurt should be measured accurately
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Skipping baking powder: essential for a light texture
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Overbaking: check at 15 minutes to avoid dryness
Pairing Recommendations
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Beverage: hot coffee, chai tea, rooibos
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Fruit: berries, citrus slices, or poached pears
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Dairy complement: plain yogurt with honey
Cooking Tips
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Use rolled oats, not quick oats, for better texture
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Grind almonds fresh for a lighter crumb
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Folding apples in at the end prevents browning
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Grease pan or line with parchment for easy removal
Similar Recipes to Try
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Apple cinnamon oat bars
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Banana oat muffins with almond flour
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Chocolate almond granola bake
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Yogurt‑flourless almond breakfast cake
Variations to Try
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Vegan: replace eggs with flax eggs; use plant-based yogurt
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Chocolate lover: swirl melted dark chocolate on top before baking
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Pumpkin spice: swap apple with pumpkin puree & add nutmeg
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Nut‑free: replace almonds with more oats or sunflower seed meal
Ingredient Spotlight
Ground Almonds: With healthy monounsaturated fats, vitamin E, magnesium, and protein, almonds contribute nutrients and rich texture. They make this cake lightly crumbly and help improve satiety and taste.
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Conclusion
This Egg & Oat Flake Almond Cake is a bake-at-home winner: nutritious, easy to adapt, and perfect for any time you need a quick, comforting treat. Whether you skip the cocoa for a lighter version or load it with chocolate chips for decadence, it’s sure to please. Enjoy it warm, cold, plain, or with toppings—the perfect blend of simple pantry ingredients and wholesome goodness.
Frequently Asked Questions
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Can I use quick oats instead of rolled oats?
You can, but the texture will be softer and less chewy—still delicious! -
Can I replace almond flour with coconut flour?
Coconut flour absorbs more liquid—use just ¼ as much and increase moisture. -
Is maple syrup a good substitute for the sweetener?
Yes, use about 2 tbsp of maple or honey instead, reducing any fruit sweetness. -
Can I make this gluten‑free?
Ensure oats are certified gluten‑free and use gluten‑free flour blends. -
Why did my cake sink in the middle?
Likely underbaked—try adding 2–3 more minutes or check with a toothpick. -
How do I store leftovers?
Keep cooled slices in an airtight container for up to 4 days at room temp or 1 week in the fridge. -
Can I freeze it?
Yes! Wrap portions in plastic and freeze up to 3 months. Thaw overnight in the fridge. -
Can I double the recipe?
Sure! Use a bigger baking dish and increase baking time slightly. -
Why are my edges crisping too much?
Try lowering oven temperature by 10 °C or covering edges after 10 minutes. -
Can I skip the applesauce?
You can—use plain yogurt or mashed ripe banana to keep moisture.