Soft Oatmeal, Carrot, and Dried Fruit Cake (Flourless, Gluten-Free, Sugar-Free
Ingredients:
- 200 g oatmeal (gluten-free)
- 1 tbsp baking powder
- 1 tsp ground cinnamon (or to taste)
- 240 ml vegetable milk (almond, oat, or soy)
- 1 tbsp vegetable oil
- 40 g raisins
- 1 grated carrot
- 1 grated apple
- 2 eggs
- 1 handful dried apricots
- 1 handful prunes
Preparation:
Prepare the Oat Flour:
- In a blender, blend the oatmeal to a fine powder to create homemade oat flour.
- Pour the oat flour into a large bowl and add the baking powder and cinnamon. Mix well to combine.
Incorporate the Liquids:
- Add the vegetable milk to the dry ingredients and whisk vigorously until you have a smooth batter.
- Then add the vegetable oil and continue mixing until the oil is fully incorporated.
Add the Fruits and Vegetables:
- Stir in the raisins, grated carrot, and grated apple to the batter. Mix thoroughly to ensure everything is evenly distributed.
Prepare the Eggs:
- In a separate bowl, beat the eggs until they become slightly frothy.
- Add the beaten eggs to the dough and mix well.
Add the Dried Fruits:
- Chop the dried apricots and prunes into small pieces and add them to the dough.
- Mix everything well to ensure all the ingredients are combined.
Baking:
- Line a 16 cm diameter mold with baking paper to prevent sticking.
- Pour the cake batter into the mold and smooth out the surface with a spatula.
- Bake in a preheated oven at 180°C (360°F) for 35-40 minutes, or until the cake is golden brown and firm to the touch. (To check doneness, insert a knife in the center—the knife should come out slightly moist.)
Tasting:
- Let the cake cool before unmolding it.
- Serve as is, or with a little yogurt or almond puree for added indulgence.
Variations:
- More indulgent version: Add a few dark chocolate chips for a chocolatey touch without excess sugar.
- Egg-free version: Replace the eggs with mashed banana or 2 tbsp applesauce for a softer texture.
- Even fruitier version: Add orange or lemon zest for an extra burst of freshness.
Tips:
- Mix the oatmeal well: The finer the oat flour, the softer the texture of the cake.
- Do not overcook: Check doneness by inserting a knife in the center; it should come out slightly moist to ensure the cake stays soft.
- Storage: Store the cake in an airtight container in the refrigerator for 3-4 days. You can also freeze it in individual portions for a quick snack.
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Preparation time: 10 minutes
Cooking time: 35-40 minutes
Servings: 6 to 8 servings
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Enjoy your healthy and delicious Oatmeal, Carrot, and Dried Fruit Cake—a perfect gluten-free, sugar-free treat for any occasion!
