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This Healthy Apple Cake is made with oats, Greek yogurt and an egg. Moist and full of apple cinnamon flavors, you won’t guess it’s oil-free, refined sugar-free and flourless. It comes together in a blender in just 5 minutes!
If you’re a fan of apples, you should also try my apple oatmeal bars, air fryer baked apples, and invisible apple cake.
Who’s excited for Fall? From Halloween to Thanksgiving, there so many celebrations lined up. But in reality, what excites me the moist is food! I love the season of anything pumpkin spice and apple cinnamon.
With temperatures lowering and leaves starting to fall, yesterday I was in the mood for a high protein apple cake. In my kitchen I also had Greek yogurt, eggs, and oats…In minutes, this deliciousness was baked!
Why you will love this recipe
- High in protein – It has eggs and Greek yogurt as a replacement for oil and butter!
- Healthy and low calorie – This is a flourless apple cake with no oil, no butter and no refined sugar. Plus, it’s high in fiber from the oats.
- Super easy to make – Just blend all ingredients into a smooth batter and bake for 25 minutes.
- Full of delicious autumnal flavors – It’s as moist and indulgent as the original, with all the warm spices of Fall.
Ingredients and substitutes
Here’s a list of all the ingredients you need, along with notes and replacements. You can find the precise amounts in the recipe card at the bottom.
- Apple – For a sweet flavor, I recommend using sweet apples like Fuji, Honeycrisp, or Gala. You can also replace an apple with ½ cup 3 tbsp (150 g) of unsweetened applesauce.
- Egg – You’ll need a large egg, both white and yolk. For a vegan healthy apple cake, swap it for a flaxseed egg.
- Greek yogurt – It adds richness, moisture and protein. I recommend minimum 2% fat Greek yogurt, but also full fat works. As a replacement you can use cottage cheese or dairy-free options like soy or coconut yogurt.
- Rolled oats – When blended, it becomes flour and adds structure to the cake. While oat flour and almond flour are great substitutes, don’t use quick oats. They easily get mushy.
- Maple syrup – It adds natural sweetness without refined sugars. Honey, agave and date syrup are also great.
- Spices and flavors – The combination of ground cinnamon with vanilla extract provides this Greek yogurt apple cake all the delicious flavors of autumn.
- Baking powder – It helps the cake rise and get moist.
Dietary adaptations
- Higher in protein – Swap ⅓ cup (30 g) of oats for protein powder, adjusting with a splash of milk if needed. I recommend vanilla plant protein and casein.
- Vegan – Replace the egg with a flaxseed egg and use plant based yogurt alternatives.
- Gluten-free – Use certified gluten-free rolled oats.
- Dairy-free – Instead of Greek yogurt, choose nondairy yogurts like Greek-style soy or coconut yogurt.
- Low carb – Replace rolled oats with the same quantity of almond flour, or with a combination of almond flour and protein powder.
Recipe tips
- Choose sweet apples – Since this recipe is low sugar, using a naturally sweet apple variety will enhance the flavor and keep the texture moist. I recommend Fuji, Honeycrisp, or Gala.
- Adjust sweetness to taste – For a sweeter flavor, add more maple syrup or honey. Blending in a couple of pitted Medjool dates is also great. Personally, I find that 2 tbsp of maple syrup plus an apple are enough.
- Add mix-ins – For more flavor and texture, after blending stir in the batter chopped walnuts, diced almonds, dark chocolate chips or chunks, raisins, or cranberries.
- Let the batter rest – Before baking, refrigerate the batter for 10 minutes. This helps the mixture thicken thanks to the oats soaking.
Storage directions
- To store – Let the apple cake cool completely, then place it in an airtight for container and store at room temperature for up to 2 days or in the fridge for up to 4 days.
- To freeze – For longer storage, freeze in an airtight container for up to 3 months. Before serving, let it thaw overnight in the fridge and then reheat in hot oven or in the microwave.
Frequently asked questions
Can I add protein powder?
Yes, you can use protein powder as a replacement for ⅓ cup (30 g) of rolled oats. My favorite options are vanilla vegan protein and casein, whey may get dry.
Can I use applesauce?
Yes, you can replace the apple with ½ cup 3 tbsp (150 g) of unsweetened applesauce.
How can I serve this apple yogurt cake?
This healthy apple cake is perfect for breakfasts, snacks and desserts alike. For breakfast I suggest pairing it with a protein like Greek yogurt or a vanilla protein shake plus toppings of choice. As a snack or dessert, it tastes delicious with a drizzle of honey and and almond butter.
More healthy desserts for Fall
If you try this recipe, make sure to leave a 💌 comment and ⭐️ star rating down below letting me know how you liked it. I love hearing from you!
Cook ModePrevent your screen from going dark
Preheat the oven to 350°F (180°C) and line a 5 inches (12 cm) round baking mold with parchment paper or grease it with oil.
Wash, core, and optionally peel the apple. Cut it into chunks.
In a high speed blender, combined the diced apple with egg, Greek yogurt, rolled oats, maple syrup, ground cinnamon, vanilla extract, baking powder and a pinch of salt.
After blending, you can stir in additional ingredients like apple chunks or chopped walnuts.
Let the batter rest in the fridge for 10 minutes.
Transfer the mixture to your prepared baking mold, spreading it out evenly. If desired top with thin slices of apple.
Bake in the middle rack of the hot oven for 25-30 minutes, or until the cake has set and is cooked inside. To check for doneness, insert a toothpick into the center: it should come out clean with just a few crumbs.
Let cool for at least 10 minutes before slicing and serving.
Storage Directions
- To store – Let the apple cake cool completely, then place it in an airtight for container and store at room temperature for up to 2 days or in the fridge for up to 4 days.
- To freeze – For longer storage, freeze in an airtight container for up to 3 months. Before serving, let it thaw overnight in the fridge and then reheat in hot oven or in the microwave.
Recipe Variations
- No apple – Swap the apple for a medium banana or pear for a different flavor.
- Vegan – Replace the egg with a flaxseed or chia egg.
- High protein – Replace ⅓ cup (30 g) of oats with protein powder, adjusting with a splash of milk if needed. I recommend vanilla flavor vegan protein and casein.
- Add-ins – Stir in the batter chopped walnuts, diced almonds, chocolate chips, raisins, or chunks of apple.
Serving: 1 serving | Calories: 119.6kcal | Carbohydrates: 19.3g | Protein: 6.5g | Fat: 2.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Trans Fat: 0.003g | Cholesterol: 32.2mg | Sodium: 75.5mg | Potassium: 114.2mg | Fiber: 2.3g | Sugar: 7.7g | Vitamin A: 71IU | Vitamin C: 1.2mg | Calcium: 76.7mg | Iron: 0.9mg
