Healthy No-Flour Oatmeal, Apple u0026amp; Carrot Cake

A soft and cozy flourless oatmeal cake made with rolled oats, fresh apple, grated carrot, dried apricots, raisins, cinnamon, and vanilla. This easy apple carrot cake has a moist texture and warm cinnamon flavor, making it suitable as a simple dessert or snack.

Ingredients

• 2 cups (200 g) oat flakes (sprouted gluten-free rolled oats)
• 1 teaspoon (4 g) baking powder
• 1 cup (240 ml) milk
• 1 piece carrot
• 6 to 7 pieces dried apricots
• 2 to 3 tablespoons raisins
• 1 piece apple
• 1 teaspoon (2.5 g) ground cinnamon
• 3 pieces eggs
• pinch salt
• 1 tablespoon (12–13 g) sugar or sweetener stevia
• 1 teaspoon (5 ml) vanilla extract
• 1 to 2 tablespoons (15–30 ml) olive oil

Instructions

1. Add the rolled oats and baking powder to a blender and pulse until a coarse oat flour forms. Transfer to a bowl, stir in the milk, and let the mixture rest briefly. Peel and grate the carrot, then mix it into the oat mixture.
2. Soak the dried apricots and raisins in hot water for 5 minutes. Drain well, chop the apricots, and set the dried fruit aside. Cut the apple into small cubes and add it to the batter with the ground cinnamon.
3. In a separate bowl, whisk the eggs, salt, sugar or stevia, and vanilla extract until foamy. Pour this mixture into the oat batter, add the olive oil, and stir until the batter is evenly combined and glossy.
4. Line a 7-inch springform pan with parchment paper. Pour the batter into the pan and smooth the surface. Bake in a preheated oven at 360°F (180°C) for 45–50 minutes, or until the top is golden and the center is set.
5. Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes. Carefully remove the sides of the pan and peel away the parchment paper.
6. Allow the cake to cool further before slicing. Store leftover portions in an airtight container in the refrigerator for about 4–5 days. Warm individual slices before serving if desired.

Nutrition

Calories: 192 cal · Carbohydrates: 25 g · Protein: 6 g · Fat: 7 g