Description
A healthy and delightful Sugar-Free Blueberry Oat Cake made with wholesome ingredients.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 tbsp melted unsalted butter or coconut oil
- 1 cup fresh or frozen blueberries
- 2 tbsp chia seeds, optional
- 1/2 tsp lemon zest, optional
Instructions
- Preheat the oven to 350°F. Grease an 8-inch round or square baking pan and line the bottom with parchment paper.
- Add the rolled oats to a blender or food processor and pulse until they have a fine, flour-like texture.
- In a large bowl, combine the oat flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together the eggs, applesauce, almond milk, vanilla, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, chia seeds, and lemon zest if using. Reserve a few blueberries for the top.
- Pour the batter into the prepared pan and spread evenly. Scatter the remaining blueberries over the top.
- Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
- Slice and serve.
Notes
- This cake is naturally sweetened by the applesauce and blueberries, so it contains no added sugar.
- For a sweeter cake without adding sugar, you can use a little monk fruit or stevia to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg