There’s something magical about pulling a warm, spiced Apple Oatmeal Raisin Cake from the oven—especially when my kids come running at the first whiff of cinnamon. This isn’t just any cake; it’s our family’s go-to breakfast treat, packed with grated apples, chewy oats, and plump raisins. No sugar needed (really!), just wholesome ingredients that make me feel good about serving seconds. I’ve been baking this weekly since my oldest could stand on a stool to “help” mix the batter. After years of tweaking, I can confidently say this version—moist, lightly sweet, and foolproof—is the one you’ll want to make on repeat.
Table of Contents
Table of Contents
Why You’ll Love This Apple Oatmeal Raisin Cake
This cake is one of those rare treats that checks all the boxes:
- Naturally sweetened – The apples and raisins do all the work, so there’s zero added sugar (but it still tastes like dessert!)
- Wholesome enough for breakfast – Oats, fruit, and yogurt make it practically a morning meal in cake form
- Kid-approved magic – My picky eater doesn’t even notice how healthy it is
- Ready in a flash – Just mix, bake, and enjoy—no fancy techniques needed
Honestly, I’ve lost count of how many times I’ve made this. It’s that good. You can follow along with more of our baking adventures over on Facebook!
Ingredients for Apple Oatmeal Raisin Cake
Here’s everything you’ll need for this simple, wholesome cake—most of it’s probably already in your pantry! The key is using freshly grated apples (skin on for extra fiber) and old-fashioned rolled oats (not instant, or the texture gets mushy). My little secret? I always pack the oats lightly into the measuring cup—no need to press them down hard.
- 2 medium apples, grated (with skin—trust me, it adds texture!)
- 1 cup rolled oats (lightly packed)
- ½ cup raisins (unsweetened—they’re sweet enough already)
- 2 eggs (room temp blends smoother)
- ½ cup plain yogurt (Greek or regular both work)
- 1 tsp cinnamon (the more, the merrier in my book)
- 1 tsp baking powder
- ½ tsp vanilla extract (optional but oh-so-worth it)
No yogurt? Swap in applesauce or even mashed banana. Out of raisins? Try chopped dates or leave ’em out—the apples shine on their own!
How to Make Apple Oatmeal Raisin Cake
Don’t let the simplicity fool you—this cake comes together in minutes, but the results taste like you spent hours in the kitchen. I’ve made this so many times I could do it in my sleep, but here’s the foolproof method that never lets me down:
Step 1: Prep the Apples and Wet Ingredients
First things first: preheat your oven to 180°C (350°F) and grease your pan. I use my trusty 8-inch round, but a loaf pan works too—just keep an eye on the baking time. Now, grab those apples! I like to grate them right into my mixing bowl (skin on—it adds such nice flecks of color). The finer you grate them, the more evenly they’ll distribute through the cake. Then crack in the eggs and add the yogurt. Whisk it all together until it’s smooth and slightly frothy—this is where the magic starts!
Step 2: Combine Dry Ingredients
Here’s where you need a light touch. Sprinkle in the cinnamon, baking powder, and vanilla (if using), then give it just a few stirs to combine. Now add the oats and raisins. I like to fold these in with a spatula—no vigorous mixing here! Overworking the batter makes the cake dense, and we want it light and tender. The mixture will look thick and chunky, and that’s perfect. It’s supposed to be that way!
Step 3: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Pop it in the oven and set your timer for 30 minutes—but don’t wander off! Ovens vary, so start checking at 25 minutes. The cake is done when the edges pull away slightly from the pan and a toothpick comes out with just a few moist crumbs (not wet batter). If it’s jiggly in the middle, give it 5 more minutes. Let it cool in the pan for 10 minutes before slicing—this keeps it from crumbling. The hardest part? Waiting that long to dig in!
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1 Perfect Apple Oatmeal Raisin Cake – No Sugar Needed
A wholesome and sugar-free Apple Oatmeal Raisin Cake that’s perfect for breakfast or a snack. Packed with grated apples, rolled oats, and raisins, it’s a family-friendly treat loved by both kids and adults.
- Total Time: 45–50 minutes
- Yield: 8–10 servings 1x
Ingredients
- 2 medium apples, grated (with skin)
- 1 cup rolled oats
- 1/2 cup raisins
- 2 eggs
- 1/2 cup plain yogurt (can be unsweetened)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 180°C (350°F) and grease a cake pan.
- In a large bowl, mix the grated apples with the eggs and yogurt. Beat well until smooth.
- Add the cinnamon, baking powder, and vanilla extract. Mix again until fully incorporated.
- Stir in the rolled oats and raisins, ensuring everything is well combined.
- Pour the mixture into the greased pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before removing it.
Notes
- Enjoy the cake on its own or with a dollop of plain yogurt for extra creaminess.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to one week.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Tips for the Best Apple Oatmeal Raisin Cake
Okay, here’s the inside scoop to take your cake from good to “can’t-stop-eating-it” amazing! Soak your raisins in warm water for 10 minutes—they’ll stay plump and juicy in the bake. Room-temperature eggs blend smoother, so take ‘em out early. And don’t overmix—fold gently to keep that perfect, tender crumb. Trust me, these tiny tweaks make all the difference!
Serving and Storing Apple Oatmeal Raisin Cake
This cake is delicious warm straight from the oven—my kids love it with a dollop of yogurt and extra cinnamon dusted on top. For storage, pop it in an airtight container. It keeps beautifully at room temp for 3 days (if it lasts that long!) or up to a week in the fridge. Honestly? It rarely makes it to day two in our house!
Apple Oatmeal Raisin Cake Variations
One of my favorite things about this recipe? How easily you can twist it to match your mood or pantry! Here are the variations we’ve tested and adored in our kitchen:
- Nutty delight: Swap half the raisins for chopped walnuts or pecans—the crunch is irresistible (just watch out for little ones who can’t have nuts!)
- Oat alternatives: Out of rolled oats? Almond flour works beautifully for a gluten-free version (use ¾ cup instead of 1 cup oats).
- Spice it up: Add a pinch of cardamom or ginger alongside the cinnamon for extra warmth—my husband’s favorite winter twist.
- Berry burst: Toss in a handful of fresh or frozen blueberries instead of raisins for a summery vibe (reduce baking time by 5 minutes).
The base recipe is so forgiving—once you’ve tried the classic, get creative with your mix-ins! If you enjoy fruit-based bakes, you might also love our recipe for Apple Crumb Cake.
Nutritional Information
Okay, let’s talk numbers—because even though this cake tastes indulgent, it’s packed with wholesome goodness! (And yes, I’ve done the math so you don’t have to.) Just remember: these are estimates, since apple sizes and yogurt brands can vary a smidge.
- Calories: 180 per slice (perfect for that mid-morning pick-me-up!)
- Carbs: 30g (with 3g fiber from those oats and apples—yay for staying full longer!)
- Sugar: 12g (all natural from the fruit, no sneaky refined stuff here)
- Protein: 5g (thanks to the eggs and yogurt—my kids call it “breakfast cake” for a reason)
- Fat: 4g (mostly the good kind from the eggs and yogurt)
Psst—if you’re watching portions, slice it into 10 smaller pieces instead of 8. But between us? I’ve never managed to stop at just one slice! For more healthy baking ideas, check out our Cottage Cheese Oatmeal Cookies.
FAQs About Apple Oatmeal Raisin Cake
Can I use steel-cut oats instead of rolled oats?
Oh, I wish! But steel-cut oats are too tough for this cake—they won’t soften enough during baking. Stick with old-fashioned rolled oats (the kind you’d use for oatmeal) for that perfect tender bite. Quick oats work in a pinch too, but the texture turns out a bit denser.
How can I make this cake vegan?
Easy peasy! Swap the eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use dairy-free yogurt. I’ve had great results with almond yogurt—just check that it’s unsweetened. The raisins add enough natural sweetness that you won’t miss a thing!
My cake turned out soggy—what went wrong?
Ah, the dreaded sogginess! Two likely culprits: either your apples were extra juicy (squeeze ‘em in a towel next time) or you might’ve underbaked. Do the toothpick test—if it comes out with wet batter, bake for 5 more minutes. Pro tip: let the cake cool completely before slicing—it firms up as it sits!
Can I freeze this cake?
Absolutely! Wrap slices tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then warm gently in the microwave. Though between you and me? It’s so tasty fresh that ours never lasts long enough to freeze!
What’s the best apple variety to use?
Gala or Fuji apples are my go-to—they’re sweet but still hold their shape. Granny Smith works if you like tartness, but you might want an extra pinch of cinnamon. The secret? Never peel them—the skin adds fiber and pretty flecks of color!
Final Thoughts
There you have it—my family’s beloved Apple Oatmeal Raisin Cake in all its wholesome glory! Give it a try this weekend (maybe let the kids do the stirring) and tell me what you think. Happy baking! If you are looking for more wholesome breakfast options, check out our Cottage Cheese Banana Muffins.
