Apple Oat Cake (Low Gi)

Submitted by gournmetlover

"Very moist, low in fat, not too sweet cake which is very satisfying so you don't need to eat too much to feel full. Your hips will thank you for it! Very South Beach (ph 2)."

 

• Ready In: 50mins
• Ingredients: 21
• Serves: 16

ingredients

• Cake

• 236.59 ml plain flour
• 78.78 ml rolled oats
• 78.78 ml brown sugar
• 4.92 ml cinnamon
• 1.23 ml nutmeg
• 0.25 ml salt
• 59.16 ml natural set low-fat plain yogurt
• 2.46 ml baking powder
• 2.46 ml baking soda
• 78.78 ml unsweetened apple juice
• 4.92 ml vanilla essence
• 2 small eggs (or 1 jumbo one)
• 500 g red apples, peeled cored and diced
• 14.79 ml extra virgin olive oil
• vegetable oil cooking spray

• Topping

• 1 apple, grated
• 14.79 ml natural set low-fat plain yogurt
• 2.46 ml extra virgin olive oil
• 29.58 ml rolled oats
• 59.14 ml plain flour
• 7.39 ml brown sugar

directions

1. Lightly spray cake tin (round or square medium size) with spray vegetable oil. Preheat oven to 180 degrees celsius (moderate heat).
2. Cake: Combine in a bowl all dry ingredients (flour, oats, brown sugar, baking powder and baking soda, nutmeg, cinnamon, salt).
3. Combine in a small separate bowl yogurt and olive oil, then add to dry ingredients.
4. Add apple juice and eggs and beat until combined, then fold in the apples.
5. Spoon mixture into prepared cake tin.
6. Topping: Mix yogurt and olive oil in a bowl.
7. Combine oats, flour, sugar and grated apple.
8. Mix until it is a crumbly texture (If too moist you may add pinches of flour, however the crumble effect will still happen after cooked). Crumble mixture over top of cake batter and bake for 30-35 minutes or until cake is firm and bounces back when lightly touched.

Reviews

[gaynor]

Delicious cake - smells divine and tastes just as good. I added mixed spice instead of nutmeg as had one not the other, and made it vegan with a chia seed egg and almond milk vanilla yoghurt, but have to agree that the cake took an hour and a half to bake, not the 35 mins suggested (same oven temp etc). One thing, the recipe says vanilla essence in the ingredients, but doesn't mention in the instructions. I added to the wet ingredients but easy to miss out. This is now one of my go-to recipes though - really scrummy and the crumble toppiing is genius!

 

[mysticstarlite79]

Mine was super watery even though I followed the recipe exactly. I ended up baking mine for an hour and a half and it is more like a custard than a cake. I dont know what went wrong. I will give this a 5 star as it smells awesome at least!

 

[Mommy Diva]

I followed the previous reviewer's suggestion and did go a bit heavier on the spices ( a personal preference). This is a delicious cake - I can't even believe it is low in fat and sugar!! WOOHOO! This will be in my rotation for a while - I plan to try it next with Splenda for my Mom (diabetic). Thank you for posting this delicious dessert! **Made for Aussie tag August 2008**

 

[Outta Here]

This is delicious! So moist for being low-fat, and the sweetness is just right. I may add a tad more cinnamon and nutmeg next time (personal preference) but otherwise a great recipe! Thanks for a dessert so low in sugar and fat. Made for Spring 2008 PAC.