Sugar-Free, Flour-Free Oatmeal Banana Apple Cake with Chocolate Glaze

Sugar-Free, Flour-Free Oatmeal Banana Apple Cake with Chocolate Glaze
Introduction
Discover the magic of guilt-free indulgence with this remarkable sugar-free, flour-free cake that proves healthy baking can be incredibly delicious! This innovative recipe combines the wholesome goodness of oats, fresh fruits, and dark chocolate for a dessert that satisfies sweet cravings without refined sugar or traditional flour. Perfect for those following special diets or simply looking to make healthier dessert choices, this oatmeal banana apple cake delivers rich flavor and moist texture while using natural sweeteners from fruit. The decadent chocolate glaze and crunchy nut topping elevate this humble cake to showstopper status, making it ideal for special occasions or an everyday treat that you can enjoy without compromise.

Ingredients
For the Cake Base:
200g rolled oats (7 oz or approximately 2 cups)
250g hot milk (8 fl oz or approximately 1 cup)
2 large eggs
1 tablespoon baking powder
¼ teaspoon salt
½ teaspoon vanilla extract (or vanilla sugar if sugar-free)
1 teaspoon ground cinnamon
2 ripe bananas, mashed
3 tablespoons unsweetened cocoa powder
100g raisins (3 oz or approximately ⅔ cup)
2 tablespoons hot water
For the Apple Filling:
2 medium apples, peeled and diced (approximately 300g/10.5 oz)
20g butter (0.7 oz or approximately 1½ tablespoons)
1 teaspoon ground cinnamon
For the Chocolate Glaze:
160g dark chocolate (5 oz), sugar-free or with high cocoa content
125ml hot milk (4 fl oz or approximately ½ cup)
For Garnish:
50g chopped nuts (1.7 oz or approximately ½ cup) – walnuts, almonds, or pecans
A sprinkle of cinnamon (optional)
Instructions
Preparing the Oat Mixture:
Preheat your oven to 180°C (356°F). Grease a bundt cake pan thoroughly or line with parchment paper.
In a large bowl, combine the rolled oats and hot milk. Stir well and let stand for 5 minutes to allow the oats to soften.
Add the eggs, baking powder, salt, vanilla, and 1 teaspoon cinnamon to the oat mixture. Stir until well combined.
Mash the bananas and add them to the mixture along with the cocoa powder, stirring until fully incorporated.
Place the raisins in a small bowl and cover with 2 tablespoons of hot water. Allow them to plump for 5 minutes, then drain any excess water and fold the raisins into the oat mixture.
Preparing the Apple Filling:
In a medium saucepan, melt the butter over medium heat.
Add the diced apples and 1 teaspoon cinnamon, stirring to coat.
Cook for about 5-7 minutes, until the apples have softened but still retain some texture.
Remove from heat and allow to cool slightly.
Assembling and Baking:
Pour half of the oat mixture into the prepared bundt pan.
Carefully spoon the apple filling over the oat layer, creating an even ring.
Pour the remaining oat mixture over the apples, ensuring they’re completely covered.
Smooth the top with a spatula.
Bake at 180°C (356°F) for 40 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Preparing the Chocolate Glaze:
Break the dark chocolate into small pieces and place in a heatproof bowl.
Heat the milk until just beginning to boil.
Pour the hot milk over the chocolate and let stand for 1 minute.
Whisk slowly until the chocolate is completely melted and the mixture is smooth and glossy.
Allow the glaze to cool slightly until it reaches pouring consistency.
Final Assembly:
Once the cake has cooled completely, place it on a serving plate.
Pour the chocolate glaze evenly over the top, allowing it to drip down the sides.
While the glaze is still wet, sprinkle the chopped nuts around the top edge of the cake.
Optionally, dust with a light sprinkle of cinnamon.
Allow the glaze to set before serving.
For extra flavor, you can brew a cup of fruit tea with cinnamon to serve alongside your cake.
Nutritional Information and Timing
Prep Time: 20 minutes Cook Time: 40 minutes Cooling Time: 1 hour Total Time: 2 hours Servings: 12 slices

No-Bake Sugar-Free Low-Carb Cheesecake
No-Bake Sugar-Free Low-Carb Cheesecake
Nutritional Information (per slice):

Calories: 275
Protein: 7g
Carbohydrates: 35g
Fiber: 5g
Natural Sugars: 18g (no added refined sugar)
Fat: 12g
Saturated Fat: 5g
Sodium: 120mg
Cooking Tips and Tricks
Oat selection: For the best texture, use rolled oats rather than quick oats or steel-cut oats. Rolled oats provide the perfect balance of structure and tenderness.
Banana ripeness: Use very ripe bananas with plenty of brown spots for maximum natural sweetness, as this recipe contains no added sugar.
Apple variety: Choose apples that hold their shape when cooked, such as Granny Smith, Honeycrisp, or Braeburn. These varieties will maintain some texture rather than turning to mush.
Milk alternatives: Plant-based milks work well in this recipe. Almond, oat, or coconut milk can be substituted for dairy milk in equal amounts.
Perfect bundt release: Allow the cake to cool for exactly 15 minutes before removing from the pan—too soon and it may break, too long and it might stick. Run a thin knife around the edges before inverting.
Glaze consistency: If your chocolate glaze seems too thick, add an additional tablespoon of hot milk. If it’s too thin, allow it to cool longer before pouring over the cake.
Variations and Substitutions
Fruit swaps: Replace bananas with unsweetened applesauce (about 1 cup) or mashed pears for a different flavor profile.
Dried fruit options: Substitute chopped dried apricots, dried cranberries, or chopped dates for the raisins.
Spice variations: Create a warm spice cake by adding ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ¼ teaspoon of ground cardamom.
Nut-free version: Replace the nut topping with toasted oats, pumpkin seeds, or sugar-free granola for crunch without nuts.
Carob alternative: For those avoiding chocolate, substitute carob powder for cocoa powder in the cake and use carob chips for the glaze.
Berry addition: Fold 1 cup of fresh or frozen berries (blueberries, raspberries, or blackberries) into the batter for added antioxidants and color.