You need no wheat flour to make this AMAZING nut honey cake with oats! It might be flourless, but there are a lot of healthy ingredients in there like fruits and vegetables, honey, eggs, butter and nuts.
And it is packed with so much flavor! Over the last few months, this honey nut cake has become my favorite treat, it just tastes wholesome. And homemade, cinnamon-y and ginger-y. So I wanted to share the recipe, probably because I needed an excuse to make it again. Just to test things out and take photos for the blog.
I like this type of detective work! Now, this honey nut cake isn’t the best for someone with blood sugar problems like myself. But I do have it as a small treat after my main meal with a walk after. And this way it is all good. If you’re wondering, yes, I also read the book with the glucose hacks. They do work, for the most part, especially the walking and movement.
Anyway, you can enjoy the cake for dessert, as a grab-and-go snack or for breakfast.
Frosting For The Honey Nut Cake
I LOVE the cake as is! For me, it is perfectly enough. However, if you wish to make it more like a dessert than a coffee or tea cake, you can make a cream cheese frosting.
Simply mix a few tablespoons of cream cheese with maple syrup and vanilla to taste and spread on top of the cake. You will need to do this after
More Options
Other fruits and vegetables that would be great here are pears, butternut squash (in place of carrot), orange zest and juice.
If you don’t have an ingredient, it’s okay to omit things. For example, sometimes I use only honey or only dark brown sugar in the recipe. The consistency and flavor is different, but still good. If I don’t have a lemon or apples, I just leave out that part as well.
It’s a good idea to taste test as you’re making the cake to see whether you want to add something.
How To Store The Honey Nut Cake
Once it’s cooled, add the honey nut cake to an airtight container. Then close it and store in the fridge for up to five days. Whenever you want to have a piece, leave the cake at room temperature for a few minutes, before enjoying it.
The oats do make the cake very dense as it sits in the fridge, so either reheating or leaving at room temperature will help get it “back in shape”.
Now, here’s the recipe, I hope you enjoy it!
Honey Nut Cake With Oats (Flourless)
You don't need wheat flour to make this AMAZING honey cake with oats and wholesome ingredients like fruits and vegetables, honey, eggs, butter and nuts. It is a great dessert, a grab-and-go snack for your kids’ lunchboxes or even make ahead breakfast.
Ingredients
- 80g butter
- 2 tbsp dark brown sugar
- 2 tbsp honey
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 1-2 tsp fresh lemon juice
- 1/2 tsp baking soda / a pinch
- 1/3 cup walnuts,(1/2 ground, 1/2 chopped)*
- 2 eggs
- 3/4 cup and 2 tbsp oats, (grind most, leave 2 tbsp whole)
- 1/2 apple, grated
- 1/2 small carrot, grated
- a small piece of ginger, grated (around 2 tsp)
- 2 tsp lemon zest
Instructions
- Grind the oats as well as the walnuts. I usually use a coffee grinder or my blender for this.
- Melt the butter in a mixing bowl. Then stir in the dark brown sugar, honey, cinnamon, baking soda, nutmeg, vanilla, lemon juice and ground walnuts. Mix until homogeneous. Next stir in the eggs. Add in the oats and the mixture should begin to thicken. Lastly, stir in the grated carrot, lemon zest, apple, ginger and chopped nuts.
- Preheat the oven to 180C/350F.
- Line a small pan with parchment paper (I use a round 8-inch pan). Pour the cake mixture into it and spread evenly.
- Place in the oven and bake for 20 minutes or until a toothpick comes out clean when inserted into the middle of the cake.
- Take the cake out of the oven, let cool. Then take it out of the pan grabbing onto the parchment paper and slice into pieces.
- Enjoy!
Notes
*you can also use pecans