A wholesome and naturally sweet treat
This Oat and Apple Cake is a soft, moist, and nourishing dessert that balances natural sweetness with a hearty texture. Made with whole oat flour, rolled oats, and fresh apples, it’s the kind of cake that feels comforting yet healthy enough to enjoy for breakfast, as a snack, or as a light dessert.
Unlike overly sweet cakes, this recipe relies on apples and erythritol for gentle sweetness, making it a nutritious choice without sacrificing flavor. The grated apple keeps the crumb tender, while the apple slices on top add a rustic finish.
Why You’ll Love This Recipe
- Healthy and nourishing – Packed with fiber-rich oats and fruit.
- Naturally sweetened – No refined sugar, just apples and erythritol.
- Versatile – Great for breakfast, snacks, or as a dessert with tea or coffee.
- Simple to make – One bowl, easy steps, and no complicated techniques.
Ingredients
- 2 apples
- 1 medium egg
- 2 teaspoons erythritol
- 150 ml milk
- 125 ml olive oil
- 170 g whole oat flour
- 90 g whole rolled oats
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 pinch of salt
Instructions
1. Prepare the pan
Grease a loaf pan with olive oil and line it with baking paper. Preheat the oven to 180 ºC (350 ºF).
2. Whisk the base
In a mixing bowl, beat the egg with erythritol until slightly frothy. Add the milk and olive oil, mixing until combined.
3. Mix the dry ingredients
Stir in the oat flour, rolled oats, cinnamon, baking powder, and salt until you have a smooth batter.
4. Add the apples
Wash, peel, and grate 1 ½ apples. Slice the remaining half into thin wedges for decoration. Fold the grated apple into the batter.
5. Assemble
Pour the batter into the prepared loaf pan. Arrange the apple slices neatly on top.
6. Bake
Bake at 180 ºC (350 ºF) for 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve
Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Tips for Success
- For extra flavor, add a teaspoon of vanilla extract or a pinch of nutmeg.
- If you prefer a sweeter cake, increase the erythritol slightly or drizzle with honey after baking.
- This recipe works well in a loaf pan, but you can also bake it in a round cake tin for a more traditional presentation.
Serving & Storage
- Serve with a warm cup of tea, coffee, or a glass of milk.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze slices individually for a quick grab-and-go snack.