Oat Cake with Coconut Topping Low Fat
Indulge in the wholesome goodness of this Low-Fat Oat Cake with Coconut Topping—a healthier twist on a classic comfort dessert. Packed with the nutty flavors of rolled oats and whole wheat flour, this moist cake is naturally sweetened with honey or maple syrup and unsweetened applesauce, making it a guilt-free treat. A toasty layer of desiccated coconut mixed with light brown sugar and just a touch of melted butter adds a delightful crunch and tropical flair. Perfect for breakfast, a mid-afternoon snack, or dessert, this bake is simple to prepare in under an hour and features the added bonus of being adaptable with plant-based ingredients. Whether you’re craving a nutritious treat or looking for a low-fat recipe to impress guests, this oat cake is sure to hit the sweet spot.
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Recipe Information
Ingredients
- 120 grams Rolled oats
- 100 grams Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 120 grams Unsweetened applesauce
- 200 milliliters Low-fat milk (or plant-based milk)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 60 milliliters Honey or maple syrup
- 30 grams Desiccated coconut
- 20 grams Light brown sugar
- 10 grams Butter or plant-based spread (melted)
Instructions
Preheat your oven to 180°C (350°F) and line a 20 cm (8-inch) square baking tin with parchment paper.
In a large bowl, mix together the rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk together the applesauce, milk, egg, vanilla extract, and honey (or maple syrup) until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Pour the batter into the prepared baking tin and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the coconut topping by mixing the desiccated coconut, light brown sugar, and melted butter in a small bowl.
Remove the cake from the oven and spread the coconut mixture evenly over the top.
Return the cake to the oven and bake for an additional 5-10 minutes, or until the coconut topping is golden brown.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 94.4 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 435 mg | 33% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1630 mg | 35% | |
*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.
