Great Recipes

👩‍🍳 Instructions

 

1. Prepare the oven and baking pan

Preheat your oven to 180°C (350°F). Allow the oven to fully preheat before you put the cake inside so that it bakes evenly.

Lightly grease an 8–9-inch (20–22 cm) round cake pan with a little oil. Alternatively, line the bottom of the pan with parchment paper to make removing the cake easier later.

If you’re using whole rolled oats rather than oat flour, you can leave them whole for a more rustic texture, or grind them briefly in a blender or food processor to create a finer oat flour.

2. Prepare the wet ingredients

In a large mixing bowl, add the eggs, unsweetened applesauce, oil, and honey or maple syrup.

Whisk everything together until the mixture is smooth and well combined. If you’re using date paste, make sure it is soft and well incorporated into the mixture.

The applesauce and grated apple will help keep the cake naturally moist, while the honey, maple syrup, or dates provide sweetness without using refined white sugar.

3. Add the dry ingredients

Add the oats, baking powder, cinnamon, nutmeg, and salt to the bowl.

Stir gently with a spatula or wooden spoon until the dry ingredients are evenly incorporated. Avoid overmixing; simply mix until there are no large pockets of dry oats remaining.

If you’re adding the optional yogurt, stir it in at this stage.

4. Add the apple, carrot, and walnuts

Add the finely grated carrot and grated or finely chopped apple to the mixture.

If you’re using walnuts, add them as well. Fold everything together gently until the fruit, vegetables, and nuts are evenly distributed throughout the batter.

There is no need to squeeze the moisture from the grated apple or carrot unless they are exceptionally watery. Their natural moisture helps give the finished cake its soft, tender texture.

5. Transfer the batter to the pan

Pour the mixture into your prepared cake pan. Use a spatula or the back of a spoon to spread the batter evenly and smooth the surface.

If desired, sprinkle a few extra chopped walnuts or almonds over the top before baking. You can also add a light dusting of cinnamon for extra warmth and aroma.

6. Bake the cake

Place the pan in the preheated oven and bake for approximately 40–45 minutes.

The cake is ready when the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Because ovens can vary, begin checking the cake around the 40-minute mark. Try not to overbake it, as doing so can make the oats and fruit cake drier.

If the top begins to brown too quickly while the center still needs more time, loosely cover the cake with a piece of aluminum foil and continue baking.

7. Let it cool

Once baked, remove the cake from the oven and allow it to cool in the pan for approximately 10–15 minutes.

Carefully loosen the edges with a knife or spatula, then remove the cake from the pan and transfer it to a cooling rack or serving plate.

You can enjoy it slightly warm, at room temperature, or chilled. The texture will become a little firmer as it cools.

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