No-Sugar, No-Flour Oatmeal, Apple, and Carrot Cake
Naturally sweet, moist, and wholesome. No refined sugar, no wheat flour.
Ingredients
Dry Ingredients
- 2 cups rolled oats (use certified gluten-free if needed)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 medium apple, finely grated (peel optional)
- 1 cup finely grated carrot
- 1/3 cup milk or unsweetened plant milk
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
Optional Add-ins (No Sugar)
- 1/2 cup chopped walnuts or pecans
- 1/4 cup raisins or chopped dates (adds natural sweetness)
- 1 tablespoon chia or flax seeds
Equipment Needed
- Blender or food processor
- Large mixing bowl
- Whisk or spoon
- 8 × 4-inch loaf pan or 8-inch round pan
- Parchment paper
Step-by-Step Directions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Line the baking pan with parchment paper or lightly grease it.
Step 2: Make Oat Flour
Place the rolled oats into a blender or food processor. Blend until they become a fine flour-like texture. Transfer to a large mixing bowl.
Step 3: Mix Dry Ingredients
Add baking powder, cinnamon, nutmeg, and salt to the oat flour. Stir until evenly combined.
Step 4: Prepare the Wet Mixture
In a separate bowl, whisk the eggs until lightly frothy. Add applesauce, grated apple, grated carrot, milk, oil, and vanilla. Mix well.
Step 5: Combine Batter
Pour the wet mixture into the dry ingredients. Stir until fully combined. The batter will be thick but pourable. Fold in any optional add-ins.
Step 6: Rest the Batter
Let the batter sit for 5 to 10 minutes. This allows the oats to absorb moisture and improves texture.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Storage
- Store in an airtight container in the refrigerator for up to 5 days
- Freeze slices for up to 2 months
Tips for Best Results
- Finely grate the apple and carrot to keep the cake moist.
- For more sweetness without sugar, use a sweeter apple variety such as Fuji or Honeycrisp.
- Do not skip the resting step; it improves structure.
- Serve with plain Greek yogurt or nut butter if desired.
If you would like a vegan version, oil-free option, or a microwave single-serve version, I can provide that as well.
