Soft oatmeal, carrot and dried fruit cake

Soft oatmeal, carrot and dried fruit cake (flourless, gluten-free, sugar-free)

Preparation time: 10 minutes

Cooking time: 35-40 minutes

Servings: 6 to 8 servings

• 200 g oatmeal (gluten-free)
• 1 tbsp baking powder
• 1 tsp ground cinnamon (or to taste)
• 240 ml vegetable milk (almond, oat or soy)
• 1 tbsp vegetable oil
• 40 g raisins
• 1 grated carrot
• 1 grated apple
• 2 eggs
• 1 handful dried apricots
• 1 handful prunes

Preparation:

1️⃣ Preparation of oat flour:

In a blender, reduce the oatmeal to a fine powder to obtain homemade oat flour.

 Pour into a large bowl and add the baking powder and cinnamon. Mix well.

2️⃣ Incorporating the liquids:

Add the vegetable milk and mix vigorously with a whisk or spatula to obtain a smooth dough.

Then add the vegetable oil and mix well again.

3️⃣ Adding the fruits and vegetables:

Incorporate the raisins, grated carrot and grated apple into the dough. Mix well.

4️⃣ Preparing the eggs:

In a separate bowl, beat the eggs until they become slightly frothy.

Add the beaten eggs to the dough and mix well.

5️⃣ Adding the dried fruits:

Cut the dried apricots and prunes into small pieces, then add them to the dough. Mix well.

 6️⃣ Cooking:

Line a 16 cm diameter mold with baking paper.

Pour in the batter and smooth the surface.

Bake at 180°C (360°F) for 35 to 40 minutes, until the cake is golden brown and firm to the touch.

7️⃣ Tasting:

Let cool before unmolding.

Serve plain or with a little yogurt or almond puree for even more indulgence.

Variations:

■ More indulgent version: Add a few dark chocolate chips for a chocolatey pleasure without excess.

■ Egg-free version: Replace the eggs with a mashed banana or 2 tbsp. of applesauce for a soft texture.

■ Even fruitier version: Add orange or lemon zest for an extra touch of freshness.

 Tips:

■ Mix the oatmeal well: The finer the flour, the softer the texture of the cake will be.

■ Do not overcook: Check the cooking by inserting a knife in the center, it should come out slightly moist to ensure a soft cake.

■ Storage: Store this cake in an airtight container in the refrigerator for 3 to 4 days, or freeze it in individual portions for a quick snack

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