This wholesome and delicious diet cake combines the natural sweetness of apples and carrots with nutritious oats, creating a moist, flavorful treat that’s both healthy and satisfying.
Ingredients
Dry Ingredients:
- 80g (1 cup) gluten-free rolled oats
- 20g (3 1/4 tablespoons) almond flour
- 5g (1 teaspoon) baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Wet Ingredients:
- 2 large eggs
- 35g (4 1/2 tablespoons) erythritol or sugar
- 15g (1/2 oz) butter, melted
- 1 medium carrot, grated
- 1 medium apple, grated
Step-by-Step Instructions
- Prepare Ingredients:
- Preheat oven to 180°C (350°F)
- Grease a small baking pan or line with parchment paper
- Grate carrot and apple, set aside
- Mix Dry Ingredients:
- In a large mixing bowl, combine oats, almond flour
- Add baking powder, cinnamon, and salt
- Whisk together thoroughly
- Prepare Wet Ingredients:
- In a separate bowl, beat eggs
- Add erythritol or sugar
- Whisk in melted butter
- Fold in grated carrot and apple
- Combine Mixtures:
- Gently fold wet ingredients into dry ingredients
- Mix until just combined
- Avoid overmixing
- Bake:
- Pour batter into prepared pan
- Smooth top with a spatula
- Bake for 25-30 minutes
- Check with a toothpick for doneness (should come out clean)
- Cool and Serve:
- Let cake cool in pan for 10 minutes
- Transfer to a wire rack
- Slice and serve
Nutritional Information
Per Serving:
- Calories: 120-150
- Protein: 5g
- Carbohydrates: 15g
- Fat: 7g
- Fiber: 3g
- Preparation Time: 10 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40 minutes
- Servings: 4-6 slices
Health Benefits
- Oats: High in fiber, supports digestive health
- Carrots: Rich in beta-carotene, supports eye health
- Apples: Provides natural sweetness and antioxidants
- Low glycemic index option with erythritol
Cooking Tips
- Use fine grater for carrots and apples
- Squeeze out excess moisture from grated fruits
- Don’t overmix to keep cake tender
- Cool completely before slicing
Variations and Substitutions
- Flour Options: Replace almond flour with coconut flour
- Sweetener Alternatives: Honey, maple syrup, or stevia
- Add-ins: Chopped nuts, raisins, or dark chocolate chips
- Dairy-Free: Use coconut oil instead of butter
Frequently Asked Questions
Q1: Can I make this gluten-free? Yes, use certified gluten-free oats and almond flour.
Q2: How to store the cake? Refrigerate in an airtight container for 3-4 days.
Q3: Can I freeze this cake? Yes, wrap tightly and freeze for up to 1 month.
Q4: Is this cake suitable for diabetics? Use erythritol and consult with a healthcare professional.
Q5: Can I make this vegan? Use flax eggs and plant-based butter alternative.
Storage and Make-Ahead Tips
- Refrigerate in sealed container
- Best consumed within 3-4 days
- Can be frozen for longer storage
- Reheat briefly in microwave or oven
A delightful, nutrient-rich cake that proves healthy eating can be delicious and satisfying!