Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6–8 slices
Ingredients
1 cup oatmeal (quick or rolled oats)
2 apples, grated or finely chopped (or shredded carrots for a carrot cake twist)
2 large eggs
150g (about ⅔ cup) plain yogurt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Pinch of salt
Optional: a handful of raisins, chopped walnuts/pecans, or chia seeds
Powdered sweetener or oat flour (for dusting top)
Instructions
1. Preheat & Prepare: Preheat your oven to 350°F (180°C). Generously grease a bundt cake pan or silicone ring mold with oil or butter.
2. Blend or Process Oats: Pulse the oats in a blender or food processor for a few seconds to create a coarse, whole-grain oat flour consistency.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, plain yogurt, and a pinch of salt until smooth and uniform.
4. Combine Batter: Stir the processed oats, baking powder, and ground cinnamon into the wet egg-yogurt mixture.
5. Fold in Apples & Add-ins: Fold in the grated apples (and optional raisins, chopped nuts, or chia seeds) until well distributed throughout the batter.
6. Bake: Pour the batter into the greased bundt pan and smooth out the top. Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the thickest part comes out clean.
7. Cool & Decorate: Allow the cake to cool in the mold for 10 minutes before turning it onto a serving platter. Lightly dust with a tiny sprinkle of zero-sugar powdered sweetener or oat flour before slicing.
Chef’s Pro Tips
Moisture Control: Squeeze a bit of excess juice from the grated apples before folding them in so the interior stays fluffy rather than overly dense.
Flavor Swap: As seen in the preparation photo, you can substitute 1 cup of grated carrots for one of the apples to easily turn this into a healthy flourless carrot cake!