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Healthy Flourless Oatmeal Apple Cake 1

Healthy Flourless Oatmeal Apple Cake

This Healthy Flourless Oatmeal Apple Cake redefines nutritious breakfast with no refined flour and minimal added sweeteners. Packed with fiber-rich ingredients, it works equally well as a breakfast staple, after-school snack, or guilt-free dessert. The natural sweetness from apples reduces the need for added sugars, making this a smart choice for anyone looking to eat healthier without sacrificing flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American, Healthy
Servings 9 slices
Calories 185 kcal

Equipment

  • 8×8-inch Baking Pan
  • Parchment Paper
  • Food Processor or Blender
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

For the cake base

  • 2 1/2 cups rolled oats not quick-cooking
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 medium apples peeled and grated (approximately 2 cups)
  • 2 ripe bananas mashed
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup milk of choice dairy or plant-based

For the apple topping

  • 1 large apple thinly sliced
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tbsp maple syrup

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a food processor or high-powered blender, pulse 1½ cups of the rolled oats until they reach a flour-like consistency. Transfer to a large mixing bowl.
  • Add the remaining 1 cup of whole rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt to the bowl. Whisk to combine thoroughly.
  • In a separate bowl, combine the mashed bananas, grated apples, applesauce, maple syrup, melted coconut oil, vanilla extract, and milk. Pro tip: squeeze out excess moisture from the grated apples if they seem particularly juicy.
  • Pour the wet ingredients into the dry oat mixture and stir until just combined. Don't overmix.
  • Toss the thinly sliced apple with lemon juice, cinnamon, and maple syrup.
  • Transfer the batter to your prepared baking pan and smooth the top with a spatula. Arrange the apple slices in an overlapping pattern on top, then drizzle with any remaining syrup mixture from the bowl.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
  • Allow the cake to cool in the pan for 15 minutes before using the parchment overhang to lift it out. Let cool on a wire rack for at least another 15 minutes before slicing.

Notes

This cake contains 65% less sugar and 70% more fiber than traditional apple cake recipes, making it significantly more beneficial for stable blood sugar levels.
Substitution suggestions:
  • Maple syrup: Use honey, date syrup, or monk fruit sweetener for alternatives
  • Coconut oil: Substitute with melted butter or another neutral oil
  • Bananas: ¾ cup unsweetened applesauce can work in a pinch
  • For lower-carb version: Replace ½ cup of oats with almond flour and use a monk fruit/erythritol blend instead of maple syrup
Storage Tips:
  • Keeps well at room temperature for 2 days in an airtight container
  • Store up to 5 days in the refrigerator – warm individual slices for 15-20 seconds before serving
  • Freeze individual slices wrapped in parchment paper for up to 3 months

Nutrition

Calories: 185kcalCarbohydrates: 34gProtein: 4gFat: 5gSaturated Fat: 3gSodium: 210mgPotassium: 320mgFiber: 5gSugar: 15gVitamin C: 8mgCalcium: 6mgIron: 8mg
Keyword Flourless Cake, Apple Cake, Oatmeal Cake, Healthy Breakfast, Sugar-Free Dessert
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