- 2 large eggs
- ½ cup unsweetened applesauce
- ½ cup avocado oil
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract
- 2 cups quick oats or rolled oats
- 2 tsp baking powder
- ¾ tsp sea salt
- 2 tsp pumpkin spice or ground cinnamon
- 1 large apple chopped about 2 cups
Preheat your oven to 350 degrees Fahrenheit and line an 8-inch square baking pan with parchment paper. Whisk together the eggs, applesauce, avocado oil, maple syrup, and vanilla extract in a large bowl. Blend the oats in a high-powered blender or food processor for 60 seconds until they resemble a flour-like consistency. Add the baking powder, sea salt, and pumpkin pie spice to the blender and blend again for a few seconds.Pour the dry oat mixture into the bowl containing the wet ingredients and mix until fully combined. Fold in the chopped apple pieces. Transfer the batter to the prepared pan and spread evenly. Bake for 23 to 28 minutes or until a toothpick comes out clean. Allow to cool for 20 minutes before slicing and serving.
- Storage: Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Freezing: This cake freezes well! Wrap it tightly and store in the freezer for up to three months.
- Pairing: Serve with fresh fruits or a dollop of yogurt for a refreshing twist.
- Variations: Feel free to experiment with different fruits, like pears or berries!
