Oat and apple cake

breakfast desserts Baking sweet
Total: 1 hr | Active: 30 min.
vegan, lactose-free

Oats are not only a great source of energy and keep you feeling full for longer, they are also incredibly versatile! I grew up with freshly baked apple cake and have always loved it! This recipe is proof that you can also make it without butter, eggs and white flour – without compromising on flavour! Whether you have it as a snack while on the go, serve it as a dessert or enjoy it for breakfast, this cake is perfect for any occasion!

Nadia Damaso - Eat better not less

Ingredients

for 12 pieces

Apples
3  apples, peeled, thinly sliced
1 tbsp maple syrup
1 tbsp white almond cream
1 tbsp almond drink
Cake batter
1 tbsp crushed linseed
2 ½ tbsp water
100 g rolled oats, ground
100 g rolled oats
100 g almond flour
1 tsp gluten-free baking powder (Dr. Oetker)
½ tsp Himalayan salt
1 ½ tsp cinnamon
2  bananas (large, ripe) mashed
3 tbsp maple syrup
4 tbsp coconut oil, melted
1 tsp vanilla paste
1 tbsp maple syrup

How it's done

Apples

Mix all of the ingredients in a bowl.

Cake batter

Mix the linseed with water, leave to absorb for approx. 10 mins. In a bowl, mix the rolled oats with all of the other ingredients up to and including the cinnamon. Add the bananas, maple syrup, coconut oil, vanilla paste and linseed, mix to create a batter. Transfer half of the ingredients to the prepared tin, smooth down. Arrange the apples on top, cover with the remainder of the cake mixture, smooth down, drizzle with maple syrup.

To bake

Approx. 30 mins. in the lower third of an oven preheated to 180 °C (convection). Remove from the oven, leave to cool on a cooling rack.

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