This autumn apple-carrot cocoa cake is wholesome baking at its best: moist, chocolatey and naturally sweetened, made with oat flour instead of refined flour. Fans of our lighter bakes like honey cookies with cinnamon and ginger or fluffy cottage cheese muffins will feel right at home.
Ingredients
- 1 carrot
- 2 apples
- 2 eggs
- 120 g (1 1/3 cups) rolled oats (long-cooking), ground into flour
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- Sugar or Jerusalem artichoke syrup to taste
- Berries and almond flakes for decoration
Instructions
- Grind the rolled oats into flour using a blender.
- Grate the apples and carrot; add the eggs, oat flour, cocoa, baking powder, and syrup.
- Mix well until uniform and bake at 180C (350F) for 35 minutes.
- Decorate with berries and almond flakes.
Tips
- Squeeze excess juice from the grated apples so the crumb isn’t soggy.
- Don’t overbake — a toothpick should come out with moist crumbs, not wet batter.
- The cake tastes even better the next day once the flavors meld. For oat-flour baking tips, visit seriouseats.com.
Nutrition (per 100 g): 132 kcal, protein 5 g, fat 5 g, carbs 19 g.