Apple Cake Bars (100% whole grain)

These apple cake bars are super moist and full of cinnamon apple goodness!

I didn’t expect much of these, so it was a big surprise when these turned out to be the best result of my baking weekend. I cut them up as bars but what these reallyare is questionable. Apple blondies? Apple cake? Apple squares? I don’t know what to call them. I just know that they’re ridiculously tasty!

Apple Cake Bars – 100% whole grain and quick and easy to make! |

These apple cake bars were like cake. Not a light and super fluffy cake, but delicious cake. And on the second day, these are like super moist cake. I’m not sure what’s up with that.

These apple bars are sweet, but not too sweet. And to be honest, you really don’t need the caramel. I just added it because these looked so boring without it. Plus… apple cake and caramel? Who’s gonna complain?! ;)

These would also be fantastic with some dulce de leche on top. I didn’t feel like using an entire can, so I used melted caramels mixed with a little milk. But like I said, it’s really unnecessary.

Apple Cake Bars – super quick and easy to make and 100% whole grain! |

The little cinnamon sugar topping is also optional, but I love the crust it forms on top. I’ve made these apple cake bars with and without the optional topping and the verdict? I really liked the little crunchy topping and will be doing that from now on. :)

They’re also pretty quick and easy to make. I used olive oil (canola oil would be okay, too) and so there’s no butter or anything that needs creaming. Just mix it all together with a big spoon. Simple stuff!

I’m going on a little vacation until Tuesday morning. Are there any musts that I need to pick up at French or Swiss grocery stores? I only have Speculoospasta (Biscoff spread) on my list. Any ideas would be greatly appreciated. :)

Cinnamon Apple Cake Bars (100% whole grain)

Rated 5.0 by 3 readers
Apple Cake Bars (100% whole grain)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 – 16 servings



  • 1 cup (130 grams) whole spelt, whole wheat pastry, or whole wheat flour
  • 1 1/4 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (85 grams) honey*
  • 1/4 cup (60ml) olive or canola oil
  • 1/4 cup (50 grams) unrefined sugar* (brown sugar would work too)
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups (170 grams) peeled and chopped apple, I recommend Granny Smith or any other apple that’s usually good for baking
  • Topping:

  • 4 teaspoons unrefined (or granulated) sugar
  • 1 teaspoon cinnamon
  • 1/3 – 1/2 cup caramel, optional


  1. Preheat your oven to 350°F (175°C). Grease an 8″ x 8″ pan or line it with parchment paper.
  2. In a small bowl, mix together the flour, cinnamon, baking powder and salt.
  3. In a large bowl, mix together the honey, olive oil, and sugar.
  4. Add the egg and vanilla and mix until well combined.
  5. Add the dry mix to the wet mix, stirring just until combined. It will be very thick!
  6. Add the apples and stir, just until combined.
  7. Spread the mixture evenly in the pan.
  8. Mix together the sugar and cinnamon for the topping and sprinkle over the batter.
  9. Bake for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean.
  10. Then smother it with caramel and do a little dance.


  • The first time I made this, I made it with 2/3 cup unrefined sugar and no honey. This was also excellent, so make it however you prefer.

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32 comments on “Apple Cake Bars (100% whole grain)” — Add one!

7 comments are awaiting moderation!

  • Chelsea
    June 15, 2020 @ 4:29 am

    I baked this in a 9×9 pan and it turned out delicious. I appreciate how easy it was to make. Cut into 9 pieces, it’s about 175 calories per piece — satisfying my sweet tooth without laying on as many calories as I’d normally expect from a dessert.

    • Erin replies to Chelsea
      June 26, 2020 @ 12:05 pm

      Hello! I’m so sorry to have just now seen your question. It was sitting in spam for some reason. I’m happy that you enjoyed the bars! It’s good to know that they’re not too heavy on the calories. Thanks for your feedback!

  • Taniya says
    December 22, 2018 @ 5:55 pm

    I followed the recipe to every detail, except the fact that I used a combination of maple syrup and brown sugar. I used pacific rose apples. It turned out as the best cake I ever baked. It’s incredibly soft, moist and perfectly sweet. It was that irrestible we finished a loaf in two days.

    • Erin replies to Taniya
      December 24, 2018 @ 10:12 am

      Oh, wow! I’m so happy that you think it’s the best cake ever. :) I bet it’s amazing with those apples. I wish I could get them here! Thanks a bunch for your comment. :)

  • Mavis says
    November 3, 2018 @ 8:56 pm

    Hi. Do you calorie information on these Apple cake bars?

  • Laura Strnad
    July 22, 2018 @ 1:16 am

    I love the fact that I do not have to use almond flour in these. It is all made with stuff I already have except the apples. Thank you for making healthier eating so affordable. Now I just have to go through the thousands of recipes I have on Pinterest and Yummly and see which ones can be modified and which ones need to go; no matter how yummy they look.

    • Erin replies to Laura Strnad
      July 22, 2018 @ 9:25 pm

      I’m happy that you can make these! I hope that you’ll enjoy them. :) I’d love to hear how they come out for you! Good luck with going through all your recipes. Thanks for your nice comment! I have lots of other whole grain recipes that don’t use almond flour that you might like. :)

  • zahra
    June 10, 2015 @ 2:28 pm

    I made this a couple days ago and it was just amazing.seriously awsome!I made them in 9 inch pan(cause I don’t have 8 inch)and they become a little thin.but taste is what matters and it was great.
    I love your blog.can’t wait to try your other recipes.thank you

    • Erin replies to zahra
      June 10, 2015 @ 8:47 pm

      I’m so happy that they came out well, even if they were a bit thin! Thanks so much for your feedback and your kind words and I hope you’ll enjoy the other recipes just as much. :)

  • Aileen says
    September 25, 2014 @ 2:26 am

    These turned out wonderful! I topped with apple slices and a honey glaze, and they’re a perfect treat for the Jewish new year. I did a second batch and doubled everything for a 9×13 pan, and those came out perfectly. My husband (as usual with your recipes) had no idea it was whole grain.

    • Erin replies to Aileen
      September 25, 2014 @ 12:27 pm

      Yay! So happy that they came out well and that the glaze worked out. :) And an even bigger pan of these sounds like a very good idea. Happy New Year! I’m honored that you used this recipe to help celebrate. :)

  • Aileen says
    September 24, 2014 @ 5:25 am

    I was Pinteresting for apple-and-honey recipes to make for Rosh Hashanah, and these caught my eye before I even realized it was your recipe! I’d love to make them–any suggestions about how to get some honey in there?

    • Erin replies to Aileen
      September 24, 2014 @ 8:40 am

      But there is honey in there! Do you mean more honey? I bet a honey glaze would be nice! These don’t have a strong honey taste so a honey glaze would definitely solve that issue. :)

      • Aileen replies to Erin
        September 24, 2014 @ 5:32 pm

        I apparently have forgotten how to read. Now accepting donations for Hooked on Phonics.
        (I will definitely do a honey glaze, and maybe top with some diced apple pieces. Thanks for responding so quickly!)

        • Erin replies to Aileen
          September 25, 2014 @ 12:24 pm

          Haha. It’s such a small amount of honey – so easy to overlook. ;)

  • April says
    November 27, 2013 @ 2:26 am

    These look yummy. Could they be made with coconut oil and a gluten free flour blend? Thanks.

    • Erin replies to April
      November 27, 2013 @ 9:49 pm

      I haven’t tried using a GF flour blend here so I can’t say for sure. Coconut oil should work, though! But you could check out these grain-free apple pie bars. :) They’re super yummy!

  • Alejandra Garza says
    October 28, 2012 @ 11:12 pm

    Could it be done without the yolk of the egg? :)

    • Erin replies to Alejandra Garza
      October 28, 2012 @ 11:14 pm

      How about using two egg whites then? :) The texture might be different but I don't think it'd affect it too much!

  • Erin says
    September 8, 2012 @ 9:50 pm

    Vanessnoff – Thanks! And yay! You're only the second person to say that they appreciate the grams. Thanks for letting me know that there's a second person out there. :)

  • Vanessnoff says
    September 7, 2012 @ 12:31 pm

    This looks sooo delicicous!! Thank You for posting and especially writing even in grams, so that a german Girl without a Cup can cook it too! :-)

  • Erin says
    June 13, 2012 @ 6:36 pm

    ekwee – I was so confused by your comment because I know I hadn't mentioned butter that I had to go back and read my post. Aha! I asked for stuff to buy in France. And you know, it's never really too late. We'll definitely be going back to France at some point so I will definitely put it on the list to buy. I really appreciate your comment! Thank you. :)

  • ekwee says
    June 13, 2012 @ 6:31 pm

    Oh no! I'm too late for my suggestion…but according to David Lebovitz, French butter (both salted and unsalted) is unparalleled! He raves about Pascal Beillevaire butter on his blog. I didn't try it when I was in France because I didn't want to buy a whole stick for the short amount of time I was going to be there but I can only imagine how awesome it would be to bake with it!! Love your blog btw.

  • Erin says
    January 3, 2012 @ 4:06 pm

    Kathy – Yay! I'm so happy they worked out! And that they worked with even 1 tablespoon sugar. Thank you so much for letting me know. :)

  • Kathy says
    January 3, 2012 @ 4:25 am

    I made these, but with only 1 tbsp sugar + the 1/4 cup honey and it worked great! I ate the whole batch in 2 days…just myself ;] lol

  • Cookie and Kate says
    November 11, 2011 @ 5:31 pm

    Oh boy, those look great. I love that you used whole wheat flour and honey!

  • La Dolce Caramella says
    November 6, 2011 @ 2:11 pm

    yum yum! delicious :))

  • Erin says
    November 1, 2011 @ 8:21 pm

    Sorry for the slow response – I haven't had internet access since I submitted this post.

    warmvanillasugar – Thanks! I think half and half is a good way to go until you're used to it. I gave some of these to my parents and they didn't realize that they were whole grain (and they NEVER eat anything whole grain).

    Miryam – You should have told me what to buy! I ended up not buying anything special (well, except for coffee extract) to bring back with me. I even went up and down each aisle in several stores. Good luck with the maple extract! It's yummy stuff. :)

    NJ Linda – Thank you very much! I hope you love everything you make and thanks for the kind words. :)

    brandi – Thanks! Me too. It's somehow become even more fun than normal unhealthy baking. It's now like a fun game, trying to make healthier things taste unhealthy.

  • brandi says
    November 1, 2011 @ 2:46 pm

    these sound so delicious! i love baking with whole grains.

  • NJ Linda says
    October 30, 2011 @ 3:03 pm

    I just love your site! Love the whole grain cooking ideas/recipes and I'm looking forward to making items that you post. Great photos too!

  • says
    October 29, 2011 @ 5:14 pm

    You are extremely lucky…I only wish I was going to Swiss and French markets to buy supplies :-(? Enjoy my friend….these squares look yummy and with that caramel sauce…..welll not comment :-) I am still to find the maple extract to make the cookies…..will keep searching!

  • warmvanillasugar says
    October 29, 2011 @ 3:53 pm

    These squares are lovely! I really want to try this whole grain baking thing. I've been doing half and half recently and need to go the whole way!


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