wholesome recipe for a Sugar-Free, Flourless Cake that’s naturally sweetened by fruit. It’s more like a moist, baked oatmeal breakfast cake or a healthy snack bar.
Sugar-Free Oatmeal, Apple & Carrot Cake (No Flour)
Ingredients:
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2 cups (200g) rolled oats (see note below)
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1 tsp baking powder
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1 tsp ground cinnamon (optional, but recommended)
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1 pinch of salt
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1 cup (240ml) milk (any kind: dairy, almond, oat, etc.)
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1 large egg (optional, for better binding)
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1 medium apple, grated (core removed)
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1 medium carrot, grated
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9 dried apricots, chopped
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4 tbsp raisins
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Optional add-ins: 1 tsp vanilla extract, a handful of chopped nuts (walnuts, pecans), or seeds (flax, pumpkin).
Important Prep Note on Oats:
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Do not use pre-ground oat flour. The texture is better if you take rolled oats and pulse them in your blender or food processor until they resemble coarse sand, with some larger flakes remaining. This provides structure and a pleasant, rustic texture.
Instructions:
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Prep: Preheat your oven to 350°F (180°C). Grease or line a standard loaf pan (8×4 or 9×5 inch) or an 8×8 inch square baking dish with parchment paper.
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Prepare Fruits: Rinse the dried apricots and raisins with hot water to soften them slightly and remove any residue. Chop the apricots. Grate the apple and carrot (no need to peel either, just wash well). You can mix the grated apple and carrot together.
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Mix Dry Ingredients: In a large bowl, combine the chopped/processed oats, baking powder, cinnamon, and salt. Stir well.
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Combine Wet & Dry: Add the milk and the optional egg/vanilla to the dry ingredients. Mix until just combined.
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Fold in Fruits & Veggies: Gently fold in the grated apple, grated carrot, chopped apricots, and raisins until evenly distributed. The batter will be thick and moist.
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Bake: Pour the batter into your prepared pan and smooth the top. Bake for 40-50 minutes, or until the top is golden brown and firm to the touch, and a toothpick inserted into the center comes out clean.
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Cool & Serve: Let the cake cool in the pan for at least 15-20 minutes before slicing. It will firm up as it cools. This cake is dense and moist, perfect for breakfast or a snack.
Why This Recipe Works & Key Tips:
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Natural Sweeteners: The grated apple (especially if you use a sweet variety like Fuji or Gala), carrot, dried apricots, and raisins provide all the sweetness needed. Their natural sugars caramelize slightly during baking.
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Texture: The processed oats create a flour-like base while retaining more fiber and a heartier bite than regular flour. The grated fruits and vegetables keep it incredibly moist.
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Binding: The combination of the soluble fiber from the oats and the pectin from the apple acts as a binder. The optional egg is highly recommended if you want cleaner slices and a more cake-like structure.
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Storage: Store covered in the refrigerator for up to 5 days. It can also be frozen in slices for up to 3 months.
Enjoy your healthy, delicious, and guilt-free creation! It’s a fantastic way to enjoy a “cake” that aligns with a no-added-sugar lifestyle.