Apple Butter Oatmeal Cake

I’ve been thinking about baking with apple butter for several months now, and just kept that idea tucked away all summer long. But now it’s full-on Michigan apple season!

Apples, apple cider, apple donuts…these flavors inspired this Apple Butter Oatmeal Cake. I really wanted it to be refined sugar-free, flour-free, and oil-free. And (drum roll!) it really did turn out to be as good as I hoped.

A weekend morning would be a great time to bake this cake, when everyone is home, and can enjoy the spicy fragrance coming from your oven. : )


3/4 cup rolled oats
3/4 cup date sugar
1 tablespoon ground flaxseed meal
1 tablespoon baking powder
1 teaspoon apple pie spice
1 teaspoon ground cinnamon
pinch salt
2 ripe bananas, mashed
3/4 cup apple butter
1/2 cup nondairy milk
2 teaspoons vanilla extract

1 apple, peeled, cored, and sliced, diced, or cut into small shapes with a cookie cutter


Preheat oven to 350 degrees.

In a large mixing bowl, combine oats, date sugar, flax, baking powder, apple pie spice, cinnamon, and salt.

In a separate bowl, stir together bananas, apple butter, milk, and vanilla. Add to the bowl of dry ingredients and combine well.

Spread batter evenly in an 8” x 8” silicone (or other nonstick) baking pan.

Arrange apple pieces over the top as desired. Bake for about 30 or 35 minutes, or until top of cake feels firm to the touch. Remove from oven to a cooling rack. Allow to cool before serving.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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