A Mountain-Inspired Nutritious Breakfast Cake
The Alpine Mornings Oat & Fruit Cake brings together wholesome ingredients to create a naturally sweet, hearty cake that’s perfect for breakfast or a nutritious snack. With no added sugar, flour, or oil, this cake relies on the natural sweetness of fruits and the heartiness of oats for its delightful flavor and texture. Inspired by traditional alpine breakfast foods, this cake provides sustained energy for mountain adventures or simply a healthy start to your day.
Ingredients
- 1 cup (100g) rolled oats
- 2 medium apples, grated (keep peel on for extra nutrition)
- 100ml (2/5 cup) water
- 1 medium ripe banana, mashed
- 2 medium eggs (or flax eggs for vegan option)
- 1 teaspoon baking powder
- 1/2 cup (70g) almonds, roughly chopped
- 1/3 cup (50g) raisins
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Zest of 1 lemon
- Pinch of salt
- Powdered sweetener for dusting (optional)
Instructions
- Preheat your oven to 180°C (360°F) and line a 9-inch round cake pan with parchment paper.
- In a food processor or blender, pulse the oats until they have a flour-like consistency.
- In a large bowl, combine the oat flour and baking powder.
- In another bowl, mash the banana thoroughly, then beat in the eggs until well combined.
- Add the grated apples, water, cinnamon, nutmeg, lemon zest, and salt to the banana-egg mixture and stir well.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Fold in the chopped almonds and raisins.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 15 minutes before transferring to a wire rack.
- Once completely cooled, dust with powdered sweetener if desired.
Timing Information
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 25 minutes
- Servings: 8 slices
Nutritional Information (per slice)
- Calories: 175
- Protein: 5g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 12g (all naturally occurring)
- Fat: 7g
- Sodium: 50mg
- Potassium: 230mg
- Iron: 8% DV
- Calcium: 6% DV
Cooking Tips and Tricks
Perfect Your Alpine Cake
- Oat Texture: For the best texture, pulse the oats until they resemble coarse flour but still maintain some texture. Over-processing can make the cake dense.
- Apple Selection: Choose crisp, sweet apples like Gala, Honeycrisp, or Pink Lady for the best flavor. The moisture content in apples can vary, so if your grated apples seem particularly juicy, you may want to reduce the water slightly.
- Ripe Bananas: Use bananas with brown spots for maximum natural sweetness, which is crucial since this recipe contains no added sugar.
- Even Grating: Grate the apples using the large holes of a box grater for ideal texture and moisture distribution throughout the cake.
- Gentle Folding: When combining wet and dry ingredients, use a gentle folding motion rather than vigorous stirring to maintain airiness in the batter.
Variations and Substitutions
Make It Your Own
- Fruit Variations: Replace the raisins with dried cranberries, chopped dried apricots, or dried blueberries for different flavor profiles.
- Nut Options: Swap almonds for walnuts, pecans, or hazelnuts based on preference. For a nut-free version, use sunflower or pumpkin seeds.
- Spice Blends: Experiment with different spice combinations such as adding cardamom, ginger, or allspice for varied flavor dimensions.
- Liquid Alternatives: Replace the water with unsweetened apple juice for additional sweetness, or use plant-based milk like almond or oat milk for a creamier texture.
- Seasonal Additions: Add 1/2 cup of fresh berries like blueberries or raspberries when in season, or stir in 1/4 cup of shredded carrot for extra moisture and nutrition.
- Protein Boost: Add 2 tablespoons of hemp seeds or chia seeds to increase protein content without affecting flavor.
Common FAQs
Your Alpine Cake Questions Answered
Q: How can I make this recipe vegan? A: Replace the 2 eggs with flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and letting it sit for 5 minutes before adding to the mixture. The texture will be slightly denser but equally delicious.
Q: Is this cake sweet enough without added sugar? A: Yes, the natural sugars from the ripe banana, apples, and raisins provide a pleasant, moderate sweetness. If you prefer a sweeter cake, you can add 1-2 tablespoons of maple syrup or honey to the wet ingredients.
Q: Can I make this cake gluten-free? A: The recipe is naturally gluten-free if you use certified gluten-free oats. Regular oats can sometimes contain traces of gluten from processing facilities.
Q: How can I tell when the cake is perfectly baked? A: A toothpick inserted into the center should come out clean or with a few moist crumbs (but not wet batter). The cake should also feel springy to the touch, and the edges will begin to pull away slightly from the sides of the pan.
Q: Can I make muffins instead of a cake with this recipe? A: Absolutely! This batter works perfectly in a muffin tin. Fill each cup about 3/4 full and reduce the baking time to approximately 20-25 minutes.
Storage and Make-Ahead Tips
Keep Your Cake Fresh
This nutritious cake stores beautifully, making it perfect for meal prep:
- Counter Storage: Store in an airtight container at room temperature for up to 2 days.
- Refrigerator Storage: For longer freshness, refrigerate in an airtight container for up to 5 days. The cake actually improves in flavor after a day as the spices and fruit flavors meld together.
- Freezer Instructions: Slice the cooled cake and wrap individual pieces in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for about an hour.
- Reheating Options: Warm individual slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5 minutes for a freshly-baked taste.
- Serving Suggestions: For breakfast, serve with a dollop of Greek yogurt and fresh fruit. For a heartier snack, spread with a thin layer of almond butter. As a dessert, pair with a small scoop of vanilla yogurt or a drizzle of warmed fruit compote.
- Packing Tips: This cake holds up well when packed for hikes, work lunches, or travel. Wrap individual slices in parchment paper for a nutritious on-the-go snack that provides sustained energy.
This Alpine Mornings Oat & Fruit Cake demonstrates that nutritious eating doesn’t mean sacrificing flavor or satisfaction. Its hearty texture and natural sweetness make it a versatile addition to your healthy recipe collection, perfect for breakfast, snack time, or a guilt-free dessert any day of the week.
