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Nutrition Facts
Serving Size 1 (125g) Recipe makes 8 servings
Calories 231
Calories from Fat 45		(19%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 54mg		18%
Sodium 129mg		5%
Potassium 242mg		6%
Total Carbohydrate 40.7g		13%
	Dietary Fiber 3.7g	14%
	Sugars 12.8g
Protein 8.3g		16%
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Sugar Free Oatmeal Cake

Recipe #171090 | 1¾ hours | 40 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Annacia
Jun 2, 2006

This cake tastes really good with a cup of tea. I like to mix in the raisins and nuts instead of sprinkling them on top. I found that they become to dry and over done on top for my taste. I have guessed at the servings as it depends on how you cut it and a lot of the prep time is just letting it sit there.

SERVES 8 (change servings and units)

Ingredients

1 1/2 cups low-fat buttermilk
1 cup organic rolled oat
1/2 cup applesauce (originally ask for 4 ounces, I think thats 1/2 a cup)
2 beaten eggs (or 1/2 cup Eggbeaters)
1/4 cup honey or Splenda granular, sugar substitute
1 cup whole wheat flour
1/2 cup unbleached self raising flour
1 1/4 teaspoons baking powder
3/4 teaspoon ground cinnamon (or to taste)
1/4 cup roughly chopped walnuts
2 tablespoons sultanas

Directions

1
Combine the buttermilk and rolled oats in a bowl and set aside for 15-20 minutes until the oats have softened.
2
While the buttermilk and oats are standing, pre-heat your oven to 350°f and line a standard baking tin with greaseproof paper.
3
Beat the eggs and add to the oatmeal mix along with the applesauce.
4
If using honey add to wet ingredients.
5
It using Splenda add to dry ingredients.
6
Mix the dry ingredients together, stirring to combine and add to the wet, mixing well.
7
Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out.
8
Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking.
9
Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.

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Featured Reviews for This Recipe

From: 4-H Mom

On May 3, 2009

This is Awesome! It was great for breakfast! I didn't use the walnuts or the sultanas. Added a little more cinnamon. I also baked these in a muffin tin. They were moist. We ended up using honey on them and oh so good. Thanks Annacia for the great recipe! Saving this one. Made for I Recommend Tag May.

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From: Lalaloula

On Apr 4, 2009

I made this today for breakfast using shaped muffin tins and it came out nice and moist, very cake like and with a wonderful cinnamon taste (I used 1ts). I did have to bake it for 40 minutes and it was still rather soft on the inside, so I suppose that a bread would take longer than the stated 60 minutes to bake through. Overall a very nice and healthy cake recipe, which I enjoyed. Thanks so much for sharing, Annacia! Made and reviewed for Veg'n Swap #9 April 09.

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From: Dreamer in Ontario

On Oct 18, 2008

I prepared this cake using honey as the sweetener and mixing the nuts & raisins into the batter. It's a nice little treat served with some jam on top.

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From: Fudge Lady

On Sep 12, 2008

I made this for my dad's bday (he has a heart condition and doesn't eat refined sugar). I topped it with sugar-free vanilla pudding whipped with homemade whipped cream. did what was suggested and put the raisins in the bottom of a sillicone pan and then flipped it. The boys went nutts! It was thick and hearty and we call it the bagel cake. My brother has requested i make it for his birthday too!

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