Apple-walnut breakfast cake Recipe

Name: Apple-walnut breakfast cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole oat flour; 1/2 cup all-purpose flour; 1 cup whole spelt flour; 1/4 cup ground chia seeds; 1 tbsp ground cinnamon; 1 tsp ground ginger; 2 tsp baking soda; 1 cup rolled oats; 1 cup plain greek yogurt; 1 tbsp vanilla extract; 1 cup maple syrup; 4 eggs; 2 cup chopped granny smith apples; 1 cup raisins; 1 cup chopped walnuts

Servings: persons

1/2 cup whole oat flour
1/2 cup all-purpose flour
1 cup whole spelt flour
1/4 cup ground chia seeds
1 tbsp ground cinnamon
1 tsp ground ginger
2 tsp baking soda
1 cup rolled oats
1 cup plain greek yogurt
1 tbsp vanilla extract
1 cup maple syrup
4 eggs
2 cup chopped granny smith apples
1 cup raisins
1 cup chopped walnuts

1
Mix flours, Chia seeds, spices, baking soda, and oats together in one bowl.
2
Mix yogurt, vanilla extract, eggs, and maple syrup in another bowl.
3
Whisk until creamy and thick.
4
Stir chopped apples into wet ingredients.
5
Incorporate dry ingredients into wet ingredient mixture.
6
Do not overmix.
7
Stir in raisins and walnuts, mix gently until incorporated.
8
Do not overmix.
9
Pour batter into a buttered 9x11 cake pan.
10
Batter will be fairly thick.
11
Tap the pan a few times to spread the batter around in the pan.
12
Bake at 350 for 30 minutes.
13
Let cool completely in pan before slicing.

1011

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup whole oat flour, 1/2 cup all-purpose flour, 1 cup whole spelt flour, 1/4 cup ground chia seeds, and more.

Yes, Apple-walnut breakfast cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple-walnut breakfast cake

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