Servings: 8 people
Calories: 220kcal
Cost: $8
Equipment
- Mixing bowl
- Whisk
- Spatula
- Loaf pan or round cake mold
- Baking tray
Ingredients
- 2 grated or minced apples
- 2 eggs
- 100 ml neutral oil
- 120 ml milk
- 1 tsp vanilla essence
- 150 g mascabo or brown sugar
- 150 g all-purpose flour
- 80 g rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- q.s. salt Pinch of salt
Instructions
- In a large bowl, beat the eggs with the mascabo sugar until light and fluffy.
- Pour in the oil, milk, and vanilla essence, whisking until smooth.
- Fold in the grated apples gently.
- In another bowl, sift the flour, baking powder, cinnamon, and salt, then mix in the rolled oats.
- Slowly fold the dry ingredients into the wet mixture using a spatula.
- Pour the batter into a greased loaf pan or round cake mold and smooth the top.
- Arrange thin apple slices on top for decoration.
- Bake at 180°C (350°F) for 45-50 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Dust with powdered sugar if desired before serving.
Notes
Feel free to swap mascabo sugar with regular brown sugar for a similar taste.
For a dairy-free version, use almond or oat milk instead of regular milk.
Consider soaking the rolled oats in warm milk for 10 minutes before mixing them into the batter for a softer texture.
Store in an airtight container at room temperature for up to 2 days or refrigerate for an additional 3-4 days.
If freezing, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge. Adjusting the baking time and using a lighter touch when mixing will help maintain the cake's fluffiness.
For a dairy-free version, use almond or oat milk instead of regular milk.
Consider soaking the rolled oats in warm milk for 10 minutes before mixing them into the batter for a softer texture.
Store in an airtight container at room temperature for up to 2 days or refrigerate for an additional 3-4 days.
If freezing, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge. Adjusting the baking time and using a lighter touch when mixing will help maintain the cake's fluffiness.
Nutrition
Calories: 220kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 80mg | Potassium: 150mg | Fiber: 3g | Sugar: 10g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
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