Looking for a practical, quick, and delicious cake that fits perfectly into a healthy lifestyle?
This wholesome recipe is ideal for anyone who wants to enjoy nutritious food without giving up flavor — with oats and pumpkin as the stars of the show.
✅ No sugar
✅ No wheat flour
✅ Gluten-free
✅ Rich in fiber, vitamins, and minerals
Perfect for breakfast, an afternoon snack, or even a healthy dessert, this cake delivers incredible texture and taste — and yes, even kids will love it!
Ingredients
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2 cups rolled oats
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1 tsp baking powder (Royal or similar)
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½ tsp ground cinnamon
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½ tsp vanilla sugar or a few drops of vanilla essence
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1 pinch of salt
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1 cup milk
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½ cup dried plums
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½ cup dried apricots
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½ cup cranberries
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1 cup grated pumpkin (peeled)
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1 grated carrot (peeled)
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2 grated apples (unpeeled)
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3 eggs
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3 tbsp vegetable oil
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3 tbsp chopped walnuts (optional)
Method
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Make oat flour – In a blender or food processor, grind the oats with the baking powder, cinnamon, vanilla sugar (if using), and salt until you get a fine flour.
(If using vanilla essence, add it later with the milk.) -
Combine & rest – Transfer the oat mixture to a bowl, add the milk, and stir well. Let rest for 10 minutes.
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Prep dried fruits – Soak the plums, apricots, and cranberries in warm water separately for a few minutes to soften.
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Add veggies & fruits – Mix the grated pumpkin and carrot into the oat batter. Then add the grated apple and chopped soaked fruits.
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Incorporate eggs – Beat the eggs and oil together until foamy, then fold into the batter. Add walnuts if desired.
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Bake – Pour the mixture into a round baking pan lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, until golden and firm.
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Serve – Let cool slightly, unmold, and enjoy your moist, nutrient-packed cake!
Tip: This cake keeps well for up to 3 days in the fridge, and tastes amazing with a drizzle of honey or yogurt on top.