Apple and Oat Plum Cake is the perfect blend of flavors and textures that will make your taste buds dance. This cake is not only delicious but also healthier than your average cake, thanks to the wholesome oats and fresh apples. It’s a fantastic choice for breakfast, a snack, or even a light dessert. People are loving this recipe right now because it’s easy to make, and it highlights seasonal fruits. Plus, it provides a comforting, homey feel that everyone enjoys.
What Goes Into This Apple and Oat Plum Cake
- 230 g (2 ¾ cups) gluten-free oats
- 40 g (½ cup) dried blueberries (optional)
- 7 g (1 ½ teaspoons) baking powder
- 3 egg yolks
- 3 egg whites
- 2 medium apples
- 1 teaspoon vanilla extract
- 1 pinch of salt
- ½ teaspoon cinnamon
- Coconut oil (for greasing the pan)
How to Make Apple and Oat Plum Cake
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Start by placing the gluten-free oats in a blender and pulse until they are finely ground. Transfer to a large bowl and mix in the baking powder and cinnamon. Set aside for now.
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Chop the apples into small chunks (don’t peel them!) and add them to the bowl with the dry ingredients. If you’re using dried blueberries, toss them in as well. Stir everything together until well combined.
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Add the egg yolks and vanilla extract to the oat and apple mix. Use a spatula to combine until you get a grainy yet smooth texture.
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In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Add a pinch of salt to help stabilize them.
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Gently fold the beaten egg whites into the oat mixture in two parts, using a spatula. Be careful to keep the mixture light and airy.
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Grease a loaf pan with coconut oil and pour the batter into it. Spread the mixture evenly.
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Preheat the oven to 180°C (350°F) and bake the plum cake for about 35-40 minutes, or until golden and cooked through.
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Once baked, remove the cake from the oven and let it cool before taking it out of the pan and serving.
Why This Apple and Oat Plum Cake Is So Popular Right Now
Many people are searching for this Apple and Oat Plum Cake because it’s a healthy dessert option as we transition into fall, when apples are plentiful. This cake combines comfort and health, making it a perfect choice for those looking to indulge without the guilt. Its easy preparation makes it appealing for busy home cooks who want a delicious treat or snack on the go.
Best Ways to Serve It
This Apple and Oat Plum Cake is delightful for breakfast with a cup of tea or coffee. It also makes for a fantastic afternoon snack or a light dessert after dinner. You could top it with a dollop of yogurt or a sprinkle of nuts for added texture. Serve it warm or at room temperature for the best taste.
Helpful Tricks
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Flavor Variations: Feel free to swap out the apples for pears or even mix in some chopped nuts for extra crunch.
- Serving Tip: A slice of this cake also pairs wonderfully with a scoop of vanilla ice cream if you’re looking to indulge!
Apple and Oat Plum Cake FAQs
Can I use regular oats instead of gluten-free oats?
Yes, you can use regular oats if you’re not gluten-sensitive.
How can I make this cake sweeter?
You could add a bit of honey or maple syrup to the batter for extra sweetness.
How do I know when the cake is done?
The cake should be golden brown and a toothpick inserted into the center should come out clean.
Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to a month. Just thaw before serving.
Try making this delicious, wholesome Apple and Oat Plum Cake at home and enjoy every slice with your loved ones!
Apple and Oat Plum Cake
A delicious and healthier cake made with wholesome oats and fresh apples, perfect for breakfast, snacks, or light desserts.
Dry Ingredients
- 230 g gluten-free oats (Can substitute regular oats if not gluten-sensitive.)
- 7 g baking powder
- ½ teaspoon cinnamon
- 40 g dried blueberries (Optional.)
- 1 pinch salt (For stabilizing egg whites.)
Wet Ingredients
- 3 egg yolks
- 3 egg whites
- 2 medium apples (Chopped into small chunks, peel left on.)
- 1 teaspoon vanilla extract
Preparation
- Place the gluten-free oats in a blender and pulse until finely ground. Transfer to a large bowl and mix in the baking powder and cinnamon. Set aside.
- Chop the apples into small chunks (don’t peel them!) and add to the bowl with dry ingredients. If using dried blueberries, toss them in as well. Stir until well combined.
- Add the egg yolks and vanilla extract to the oat and apple mix. Combine until you get a grainy yet smooth texture.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Add a pinch of salt for stabilization.
- Gently fold the beaten egg whites into the oat mixture in two parts, using a spatula. Keep the mixture light and airy.
Baking
- Grease a loaf pan with coconut oil and pour the batter into it, spreading the mixture evenly.
- Preheat the oven to 180°C (350°F) and bake the plum cake for 35-40 minutes or until golden and cooked through.
- Once baked, remove the cake from the oven and let it cool before taking it out of the pan and serving.
Store any leftovers in an airtight container in the fridge for up to 3 days. You can swap out apples for pears or mix in chopped nuts for extra crunch. Serve warm or at room temperature. Pairs well with yogurt or vanilla ice cream for indulgence.