Low Sodium Classic Oat Cake
Indulge in the wholesome goodness of our *Low Sodium Classic Oat Cake*, a healthier twist on a timeless dessert that's perfect for breakfast or a guilt-free snack. Made with heart-healthy rolled oats, whole wheat flour, and naturally sweetened with maple syrup and unsweetened applesauce, this recipe delivers a moist, flavorful cake that's both nourishing and satisfying. A dash of ground cinnamon and nutmeg elevates the comforting aroma, while optional fresh or frozen berries add a pop of color and nutrition. With no added salt and minimal butter, this low-sodium treat comes together in just 40 minutes, making it an ideal choice for busy lifestyles. Serve it warm or at room temperature and enjoy a cozy, feel-good bite that’s as nutritious as it is delicious. Perfect for those seeking low-sodium desserts, healthy oat recipes, or a delightful way to start the day!
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup unsweetened applesauce
- 0.5 cup maple syrup
- 1 cup low-fat buttermilk
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter, melted
- 0.5 cup fresh or frozen berries (optional topping)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with a little unsalted butter or line it with parchment paper.
In a medium bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, and ground nutmeg. Mix well until the ingredients are evenly distributed.
In a separate large bowl, whisk together the unsweetened applesauce, maple syrup, and low-fat buttermilk. Add the egg, vanilla extract, and melted unsalted butter, and whisk again until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix. The batter should be thick and somewhat lumpy.
Pour the batter into the prepared baking pan, smoothing the top with the spatula.
Optionally, sprinkle fresh or frozen berries evenly over the top of the batter for added flavor and nutrition.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for at least 10 minutes before slicing and serving.
Serve warm or at room temperature. Store any leftovers in an airtight container, refrigerated for up to 3 days.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 324.5 g | 118% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 142.7 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 491 mg | 38% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1711 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
