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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 78.1
  • Total Fat: 0.7 g
  • Cholesterol: 14.2 mg
  • Sodium: 83.4 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.5 g

View full nutritional breakdown of Applesauce Oat Cake calories by ingredient
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Applesauce Oat Cake

Submitted by: ELENA615

Introduction

Hearty and Heart Healthy Hearty and Heart Healthy
Number of Servings: 30

Ingredients

    3/4 cups oats (NOT instant)
    1 cup westsoy unsweetened soymilk
    2 eggs
    1/4 cup olive oil
    1/2 cup unsweetened applesauce
    1 tbsp vanilla extract
    1/2 cup brown sugar (packed)
    1 cup sugar
    1 1/2 cups flour
    1/2 teaspoon salt
    1 tbsp baking powder
    1 1/4 teaspoon cinnamon
    1/2 teaspoon nutmeg

Directions

Combine the oats and soymilk and let sit.

Preheat oven to 350 degrees.

In a large mixing bowl, combine the eggs, olive oil, applesauce, vanilla extract, brown sugar and sugar. Stir until well blended. (You may need to use a beater to get out the lumps from the brown sugar.)

In a separate bowl, add the flour, salt, baking powder, cinnamon and nutmeg and mix well with a fork. Add this to the wet batter a little at a time, constantly mixing, until both are well blended together.

Add the soymilk and oat to the batter. Mix well.

In a 13 x 9" baking pan, spray with canola oil. Use a paper towel or napkin to spread evenly.

Pour the batter to the baking pan.

Bake for 30 minutes, turning pan after 15 minutes. You may find you need to bake it for a little longer, 5-7 minutes tops.

Cake is finished when a toothpick in the center comes out clean.

When warm, the cake will be light and fluffy but the more it cools, the denser it will become.

Makes approx. 30 2x2" pieces.

Enjoy!

Number of Servings: 30

Recipe submitted by SparkPeople user ELENA615.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This is awesome! Although the olive oil sounded out of place, so I upped the applesauce to 1 cup & left the oil out. Also, didn't have soy milk (do not like it at all) so I used Silk Almond milk instead. Delicious! Love the oats in it, great texture! Will make again for sure! - 2/20/12

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  • 1 of 1 people found this review helpful
    loved this cake. I substituted soy milk with butter milk it came out good. - 1/28/10

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  • Incredible!
    1 of 1 people found this review helpful
    I used 1/2 whole wheat flour in place of the regular and made a great, moist cake. I used it as a base, served with rhubarb sauce (and whip cream for those who wanted it ;). Would also be great with a few chocolate chips. - 7/1/09

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  • Very Good
    1 of 1 people found this review helpful
    My family loved this. I felt like there was a bit too much nutmeg, but it was very good. Reminded me of my school days--with a lot less fat! - 5/18/08

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  • Came out very moist. I used buttermilk instead of soy; decreased the white sugar to 1/2 cup, and used 1/2 cup of whole wheat flour, following suggestions from others. My husband really liked it. Definitely worth a try !! - 2/4/12

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  • Very good; just not quite as good as the one we usually make. I used almond milk and I cut the white sugar to less than 1/2 cup. We agreed it was still too sweet for us. Will make again with even less sugar. Also will chop oats a bit smaller to make like we're used to ... this recipe is healthier! - 8/15/10

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  • loved this! I substituted soy milk with skim milk and it was fabulous! - 5/31/10

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