Oat and apple cake

Total time: 1hr
Preparation Time: 30m

For 12 piece


Nadia Damaso - Eat better not less

Nutritional Information

Contains 196 Kcal, 5g Protein, 22g Carbohydrates, 11g Fat


  • Apples
  • 1 tbsp white almond cream
  • 3 apples, peeled, thinly sliced
  • 1 tbsp maple syrup
  • 1 tbsp almond drink
  • Cake batter
  • 1 tbsp crushed linseed
  • 2.5 tbsp water
  • 100 g rolled oats, ground
  • 100 g rolled oats
  • 0.5 tsp Himalayan salt
  • 100 g almond flour
  • 1 tsp gluten-free baking powder (Dr. Oetker)
  • 1 tbsp maple syrup
  • 2 banana (large, ripe) mashed
  • 1.5 tsp cinnamon
  • 1 tsp vanilla paste
  • 4 tbsp coconut oil, melted
  • Utensils
  • One loaf tin (approx. 20 cm), lined with baking paper.

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  • Apples

    Mix all of the ingredients in a bowl.
  • Cake batter

    Mix the linseed with water, leave to absorb for approx. 10 mins. In a bowl, mix the rolled oats with all of the other ingredients up to and including the cinnamon. Add the bananas, maple syrup, coconut oil, vanilla paste and linseed, mix to create a batter. Transfer half of the ingredients to the prepared tin, smooth down. Arrange the apples on top, cover with the remainder of the cake mixture, smooth down, drizzle with maple syrup.
  • To bake

    Approx. 30 mins. in the lower third of an oven preheated to 180°C (convection). Remove from the oven, leave to cool on a cooling rack.
  • Serve:

    Serve the cake on yoghurt, drizzle with maple syrup or honey.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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