Description
Simple apple almond cake made in one bowl with gluten-free oats, tart apples, and slivered almonds. Try it for fall dessert, breakfast, or snack.
Ingredients
Apple Oat Cake
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- 1 cup unrefined coconut sugar
- 1/4 cup unsweetened apple sauce
- 1/4 cup unsweetened almond milk
- 1 cup Bob’s Red Mill Gluten-Free Oat Flour
- 1 cup Bob’s Red Mill Gluten-Free Old-Fashioned Rolled Oats
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 cup slivered almonds
- 2 cup diced tart apples (I used Granny Smith)
Topping
- ~2 tart apples, thinly sliced with a mandoline
Instructions
- Preheat oven to 350°F and line a cake pan with parchment paper or lightly grease with avocado or coconut oil.
- In a large bowl, prepare your flax egg. Whisk together the flaxseed and filtered water and allow it to sit and gel for a few minutes.
- Add in the coconut sugar, apple sauce, and almond milk and mix to combine.
- Add in the oats, oat flour, baking soda, and cinnamon and mix well with a spatula to combine.
- Fold in the diced apples and the slivered almonds.
- Spread the mixture into an even layer the cake pan and then top it with thinly sliced apples in desired pattern of choice.
- Transfer the pan to oven and bake the cake for 40-45 mins, or until it’s golden brown around the edges and a fork comes out clean.
- Allow the cake to cool slightly before serving. Store the leftovers in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free