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Little Apple Oat Cakes in Jars with ice cream

Little Apple Oat Cakes in Jars

These rustic Apple Oat cakes are a perfect celebration of fall baked and served in individual Mason jars. They are portable and will add charm to any meal. Great as is or with a dollop of ice cream. Gluten-free.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 528kcal
Author Toni Dash


  • ½ cup unsalted Butter , softened
  • ½ cup granulated Sugar
  • ½ cup Light Brown Sugar
  • 2 Eggs , room temperature
  • 2 cups Oat Flour (gluten –free)
  • ½ teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Cardamom , ground
  • ¼ teaspoon Allspice
  • ¼ teaspoon Nutmeg , ground
  • ½ cup Applesauce (I used local, unsweetened)
  • ¾ cup Honeycrisp or other tart apple , cored and finely chopped
  • ½ cup Pecans , finely chopped
  • Topping (optional): 3 teaspoons Honey Granules or Sparkling Sugar (larger granule sugar intended for decorating)
  • JARS: 6-½ pint wide-mouth Mason jars


  • Preheat the oven to 350 degrees.
  • In the bowl of a standing mixer (or large free standing mixing bowl if using a hand held mixer) cream the butter until smooth. Add both the granulated and brown sugars and cream together.
  • Add the eggs, and beat to fully combine.
  • In a separate bowl, combine the flour, baking soda, baking powder, salt, cardamom, allspice, nutmeg and stir to fully mix.
  • Slowly pour the dry ingredients into the butter-sugar mixture while beating on low, allowing the dry ingredients to combine with the wet before pouring more dry ingredients into the mixing bowl.
  • Add the applesauce and beat on low to combine.
  • Fold in the chopped apples and pecans.
  • Spray the inside of the Mason jars with no stick cooking spray. 
  • Divide the batter evenly between the 6 Mason jars. Note: I found filling them to approximately ½ inch below the lowest lid thread allowed even amounts in each jar.  Sprinkle with honey granules or sparkling sugar if desired.
  • Place the jars on a baking sheet and place in the oven for 25-30 minutes. Remove when they are a medium golden brown on top and don’t jiggle when moved (that was 25 minutes for me).
  • Allow to cool on a cooling rack until they can be easily handled. Serve as is or with a scoop of ice cream.


Serving: 6g | Calories: 528kcal | Carbohydrates: 67g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 322mg | Potassium: 393mg | Fiber: 3g | Sugar: 38g | Vitamin A: 560IU | Vitamin C: 0.9mg | Calcium: 114mg | Iron: 2.4mg