Wholesome Oatmeal Carrot Apple Cake – No Flour, Naturally Sweetened

This moist, nutrient-packed cake combines the natural sweetness of fruits with hearty oats for a guilt-free dessert that tastes like indulgence. Loaded with fiber, vitamins, and wholesome ingredients, each slice delivers satisfaction without the sugar crash. The yogurt frosting adds a tangy finish that perfectly complements the warm spices and fruit flavors within.

Ingredients

For the Cake:

• 120g (4.2 oz or 1⅓ cups) rolled oats
• 3 large eggs
• 200g (7 oz or ¾ cup) plain yogurt
• 1 ripe banana, mashed
• 1 medium carrot, grated (approximately 100g/3.5 oz)
• 1 medium apple, grated (approximately 150g/5.3 oz)
• 5g (1 teaspoon) baking powder
• 50g (1.7 oz or 2½ tablespoons) honey
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon ground cinnamon
• Vegetable oil for greasing

For the Topping:

• 100g (3.5 oz or ⅓ cup) plain yogurt
• Sliced almonds for decoration

Instructions

Step 1: Prepare the Base

Preheat oven to 180°C (350°F). In a large bowl, mash the banana thoroughly with a fork until smooth.

Step 2: Mix Wet Ingredients

Add eggs to the mashed banana and whisk well. Stir in 200g yogurt and honey until fully combined. Add vanilla extract if using.

Step 3: Prepare Fruits and Vegetables

Grate the carrot and apple using a medium grater. Add both to the wet mixture and stir well.

Step 4: Add Dry Ingredients

Fold in the oats, baking powder, and cinnamon. Mix thoroughly until all ingredients are well incorporated and the batter is uniform.

Step 5: Prepare the Pan

Generously grease a 20cm (8-inch) round or square baking pan with vegetable oil, ensuring all sides and corners are covered.

Step 6: Bake

Pour the batter into the prepared pan, spreading evenly. Bake for 50-60 minutes at 180°C (350°F), or until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 7: Cool

Remove from oven and let the cake cool in the pan for 10 minutes. Then turn out onto a wire rack to cool completely.

Step 8: Add Topping

Once completely cooled, spread the remaining yogurt evenly over the top of the cake as a light frosting.

Step 9: Decorate

Sprinkle sliced almonds over the yogurt topping for added crunch and visual appeal.

Step 10: Serve

Cut into squares or wedges and serve at room temperature or slightly chilled.

Time and Servings

Prep Time: 15 minutes
Bake Time: 50-60 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 slices
Calories: Approximately 185 per slice

Why This Recipe Works

This flourless cake achieves its tender crumb through the combination of oats that absorb moisture and eggs that provide structure. The natural fruit sugars from banana and apple, enhanced with just a touch of honey, create the perfect level of sweetness without refined sugar. Grated carrot adds moisture and nutrients while remaining undetectable to picky eaters. The oats provide beta-glucan fiber that helps regulate blood sugar and cholesterol levels. Yogurt in both the batter and topping adds protein and probiotics while keeping the cake moist. This versatile recipe works equally well as a healthy breakfast, afternoon snack, or light dessert that won’t leave you feeling sluggish.

Moist Oat and Fruit Cake

This moist, nutrient-packed cake combines the natural sweetness of fruits with hearty oats for a guilt-free dessert that tastes indulgent. Topped with a tangy yogurt frosting, it’s a wholesome treat that satisfies without the sugar crash.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy

Calories: 185

Ingredients Method Notes

Ingredients

  

For the Cake

• 120 g rolled oats
• 3 large eggs
• 200 g plain yogurt
• 1 ripe banana, mashed
• 100 g medium carrot, grated (approximately 100g/3.5 oz)
• 150 g medium apple, grated (approximately 150g/5.3 oz)
• 5 g baking powder
• 50 g honey (1.7 oz or 2½ tablespoons)
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon ground cinnamon
• Vegetable oil for greasing

For the Topping

• 100 g plain yogurt (3.5 oz or ⅓ cup)
• Sliced almonds for decoration

Method

 

Preparation

1. Preheat oven to 180°C (350°F). In a large bowl, mash the banana thoroughly with a fork until smooth.
2. Add eggs to the mashed banana and whisk well. Stir in 200g yogurt and honey until fully combined. Add vanilla extract if using.
3. Grate the carrot and apple using a medium grater. Add both to the wet mixture and stir well.
4. Fold in the oats, baking powder, and cinnamon. Mix thoroughly until all ingredients are well incorporated and the batter is uniform.
5. Generously grease a 20cm (8-inch) round or square baking pan with vegetable oil, ensuring all sides and corners are covered.
6. Pour the batter into the prepared pan, spreading evenly. Bake for 50-60 minutes at 180°C (350°F), or until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Remove from oven and let the cake cool in the pan for 10 minutes. Then turn out onto a wire rack to cool completely.
8. Once completely cooled, spread the remaining yogurt evenly over the top of the cake as a light frosting.
9. Sprinkle sliced almonds over the yogurt topping for added crunch and visual appeal.
10. Cut into squares or wedges and serve at room temperature or slightly chilled.

Notes

This flourless cake is perfect as a healthy breakfast, afternoon snack, or light dessert without the guilt of refined sugar.