Oat, Apple & Cranberry Cake (Flour-Free)

Prep Time: 15 minutes
Resting Time: 10 minutes
Bake Time: 35–40 minutes
Servings: 8 slices

Soft, lightly sweet, and naturally hearty, this oat-based cake is made without flour and filled with apples and cranberries for a fresh, fruity bite.

 Ingredients

• 200 g (2¼ cups) rolled oats (certified gluten-free if needed)

• A small pinch of salt

• 400 ml (1⅔ cups) hot milk (dairy or plant-based)

• 2 eggs

• 40 g (¼ cup) erythritol or preferred sweetener

• 1 teaspoon ground cinnamon

• 1¾ teaspoons baking powder

  

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• 1 small apple, finely chopped

• Handful of dried cranberries

• Butter or oil for greasing the pan

 Step-by-Step Instructions

 Step 1: Soften the Oats

1. Place rolled oats and salt into a large bowl.

2. Pour hot milk over the oats and stir.

3. Cover and let sit for 10 minutes so the oats absorb the milk and soften.

 Step 2: Prepare the Batter

1. In another bowl, whisk eggs with sweetener and cinnamon.

2. Add this egg mixture to the soaked oats.

3. Add baking powder and stir until smooth and well combined.

   

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 Step 3: Add the Fruit

1. Fold in:

   • About ⅔ of the chopped apple

   • Half of the cranberries

2. Mix gently so the fruit spreads evenly.

 Step 4: Assemble

1. Preheat oven to 350°F (180°C).

2. Grease or line a 7–8 inch (18–20 cm) round pan.

3. Pour batter into the pan and level the top.

4. Scatter remaining apple pieces and cranberries over the surface.

 Step 5: Bake

1. Bake for 35–40 minutes.

   

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2. The cake is ready when:

   • The top feels firm

   • A toothpick inserted comes out clean

 Step 6: Cool & Serve

1. Let cake cool in the pan for 15 minutes.

2. Remove, slice, and serve warm or at room temperature.

 Helpful Tips

 Use sweet apples for best flavor
 Add walnuts or almonds for crunch
 Serve with yogurt for a breakfast-style cake
 Store covered in the fridge up to 3 days