Apple Cake Bars (100% whole grain)
These 100% whole grain cinnamon apple squares are the kind of snack cake that feels like home. They’re simple to make, made with pantry staples, and filled with soft apple chunks and warm cinnamon.
The texture is just right – not dense or gummy like some whole wheat treats can be. And even though they’re made with wholesome ingredients, they don’t taste “healthy” in that way people try to politely avoid. They’re just plain good.
This is one of those cozy desserts that works any time of year, but especially during the cooler months when you want the kitchen to smell like cinnamon and apples. The squares are soft and moist, thanks to a good amount of applesauce and oil, and the cinnamon sugar topping gives each bite a sweet little crunch.
They don’t require a mixer, they use just one bowl, and they’re ready for the oven in about 10 minutes.
What’s to Love
- Wholesome but indulgent – made with whole wheat flour, apples, and applesauce, these bars are better-for-you but still feel like a treat.
- Quick and easy – no mixer required, and everything comes together in a single bowl.
- Perfect texture – soft, moist, and slightly cakey with juicy apple bits in every bite.
- Freezer-friendly – stash extras away for later and enjoy a ready-to-go snack whenever you want.
- Great for sharing – they pack and travel well, making them ideal for potlucks, bake sales, or gifting.
Ingredient Notes
Please scroll down for the full recipe! These are just notes on select ingredients.
- Whole wheat flour – white whole wheat flour or regular whole wheat flour works just as well. Whole spelt also works!
- Apples – firm baking apples like Granny Smith or Honeycrisp work best. Avoid soft varieties that will turn mushy.
- Oil – use a neutral oil like light olive oil or vegetable oil for best results. Refined coconut oil also works if melted and cooled slightly.
- Cinnamon – a generous amount gives the bars a warm, cozy flavor. Feel free to add a pinch of nutmeg or cloves if you’d like a spicier profile.
Tips for Success
- Use crisp apples – soft apples can break down too much and make the bars soggy.
- Don’t overmix – stir just until the batter is combined for the best texture.
- Cool before cutting – the squares slice more cleanly and hold their shape better once fully cooled.
- Double for a crowd – this recipe doubles easily if you’re baking for a group. Use a 9×13-inch pan and increase the bake time slightly.
- French Apple Pie – this pie has a creamy apple custard filling and crisp, buttery crust.
- Apple Crumble Cheesecake – such a great choice for Thanksgiving! Yields a ton and is ultra creamy and autumnal.
- Swedish Apple Pie (super quick, easy, amazing flavor)– a simple and delicious crustless pie filled with tender apples and warm spices.
- Peanut Butter Apple Crumble – a unique twist on traditional crumble with the addition of creamy peanut butter.
How to Make Ahead and Store
- Make ahead – the bars keep well for a couple of days at room temperature, making them ideal to bake in advance.
- Room temperature storage – store in an airtight container for up to 3 days. They’ll stay moist and soft.
- Freezer option – freeze cooled bars in a single layer, then transfer to a freezer bag. Thaw at room temperature or gently warm in the microwave.
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Apple Cake Bars (100% whole grain)
Servings 16
These whole grain apple cake bars are super moist and full of cinnamon apple goodness!
Ingredients
Squares:
- 1 cup (237 ml) whole wheat or whole spelt flour
- 1 1/4 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (85 grams) honey
- 1/4 cup (54 grams) olive oil or canola oil
- 1/4 cup (31 grams) unrefined sugar or brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups (188 grams) apple peeled and chopped
Topping:
- 4 teaspoons unrefined sugar or granulated sugar
- 1 teaspoon cinnamon
- 1/3 cup (79 grams) caramel optional
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8″ x 8″ pan or line it with parchment paper.
- In a small bowl, mix together the flour, cinnamon, baking powder and salt.1 cup (237 ml) whole wheat, 1 1/4 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/4 teaspoon salt
- In a large bowl, mix together the honey, olive oil, and sugar.1/4 cup (85 grams) honey, 1/4 cup (54 grams) olive oil, 1/4 cup (31 grams) unrefined sugar
- Add the egg and vanilla and mix until well combined.1 egg, 1 1/2 teaspoon vanilla extract
- Add the dry mix to the wet mix, stirring just until combined. It will be very thick!
- Add the apples and stir, just until combined.1 1/2 cups (188 grams) apple
- Spread the mixture evenly in the pan.
- Mix together the sugar and cinnamon for the topping and sprinkle over the batter.4 teaspoons unrefined sugar, 1 teaspoon cinnamon
- Bake for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool completely, about 1 hour, and drizzle the caramel over the top.
- Cover and store at room for up up to 2 days or refrigerate for up to 5 days.
Notes
- 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.
- The nutritional info includes the optional caramel.
Nutrition
Calories: 106kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 11mgSodium: 80mgPotassium: 41mgFiber: 0.4gSugar: 13gVitamin A: 24IUVitamin C: 1mgCalcium: 29mgIron: 0.3mgNet Carbs: 17
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤
Hi. Do you calorie information on these Apple cake bars?
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.
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. :)
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
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. :)
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.
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. :)
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?
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. :)
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!)
Haha. It’s such a small amount of honey – so easy to overlook. ;)
These look yummy. Could they be made with coconut oil and a gluten free flour blend? Thanks.
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!
Could it be done without the yolk of the egg? :)
How about using two egg whites then? :) The texture might be different but I don't think it'd affect it too much!
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. :)
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! :-)
Thanks***
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. :)
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.
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. :)
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
Oh boy, those look great. I love that you used whole wheat flour and honey!
yum yum! delicious :))
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.
these sound so delicious! i love baking with whole grains.
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!
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!
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!