I’ve perfected this nutrient-rich cake recipe that proves healthy eating doesn’t mean sacrificing flavor. After extensive testing, I’ve created a perfectly balanced combination of wholesome oats, fresh fruits, and vegetables that creates a moist, satisfying cake without any refined sugars or flour. This recipe is particularly special because it transforms everyday breakfast ingredients into a delightful treat that’s nutritious enough to enjoy any time of day.
Why This Recipe Works
The secret to this cake’s success lies in its carefully balanced ingredients. The rolled oats provide a hearty base, while grated apple and carrot add natural sweetness and moisture. The dried fruits bring concentrated flavor and chewy texture, while eggs bind everything together perfectly. It’s a testament to how whole, natural ingredients can create something truly spectacular.
Ingredients
Dry Base:
- 200g (2 cups) rolled oats
- 1 teaspoon baking powder
- 1 pinch of salt
- Cinnamon powder to taste
Wet Ingredients:
- 240ml (1 cup) milk
- 3 large eggs
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 2 tablespoons stevia sweetener
Fruits and Vegetables:
- 1 medium carrot (approximately 100g), grated
- 1 large apple (approximately 180g), grated
- 6 dried apricots
- 2 tablespoons raisins
Essential Equipment
- Food processor or blender
- Large mixing bowl
- Grater
- Electric mixer
- 9-inch baking pan
- Parchment paper
- Measuring cups and spoons
Detailed Instructions
1. Preparation Phase
- I always start by preheating my oven to 180°C (350°F). Proper temperature is crucial for even baking.
- I prepare my pan by either:
- Lining with parchment paper
- Lightly greasing with olive oil
2. Creating the Oat Base
- I process the oats until they reach a flour-like consistency, which usually takes about 1-2 minutes.
- I combine this with baking powder and salt in a large bowl.
3. Preparing the Fruit and Vegetable Components
- For the carrot:
- Peel and grate finely
- Press between paper towels to remove excess moisture
- For the apple:
- Grate with skin on for extra nutrition
- Drain excess liquid if very juicy
- For dried fruits:
- Soak apricots and raisins in warm water for 5 minutes
- Drain and chop apricots finely
4. Mixing Process
- I combine wet ingredients:
- Beat eggs until frothy
- Add stevia, vanilla, and milk
- Stream in olive oil while mixing
- I fold together:
- Processed oat mixture
- Grated fruits and vegetables
- Wet ingredients
- Soaked dried fruits
5. Baking
- Pour batter into prepared pan, smoothing the top.
- Bake for 45-50 minutes, or until:
- Top is golden brown
- Edges start to pull away from pan
- Toothpick comes out clean
Storage Guidelines
- Room temperature: 2 days in airtight container
- Refrigerated: Up to 1 week
- Frozen: Up to 3 months (wrap individual slices)
Nutritional Information
Per slice (1/12 of cake):
- Calories: 165
- Protein: 6g
- Carbohydrates: 24g
- Fiber: 4g
- Natural Sugars: 8g
- Fat: 6g
- Iron: 1.2mg
- Calcium: 85mg
Pro Tips for Success
- Use old-fashioned rolled oats, not quick oats
- Don’t skip soaking the dried fruits
- Let batter rest for 5 minutes before baking
- Cool completely before slicing
Troubleshooting Common Issues
If your cake is:
- Too dense: Process oats more finely
- Too dry: Add an extra tablespoon of oil
- Not sweet enough: Increase stevia or add more dried fruit
Serving Suggestions
I love serving this cake:
- Warm with Greek yogurt
- With sugar-free apple butter
- Topped with chopped nuts
- As a healthy breakfast with coffee
Variations
I’ve successfully tested these modifications:
- Add chopped walnuts or pecans
- Include grated zucchini
- Use different dried fruits
- Add pumpkin pie spice mix
This cake proves that healthy, sugar-free baking can be delicious and satisfying. It’s perfect for anyone following a sugar-free lifestyle or simply looking for a more nutritious treat option.
