This No Flour, No Sugar Chocolate Oat Cake is a wholesome and naturally sweetened dessert that combines ripe bananas, apples, oats, and cocoa powder into a moist, hearty cake. It’s perfect for those looking to enjoy a sweet treat without refined ingredients. The richness of dark chocolate, the creaminess of yogurt, and the crunch of walnuts and pumpkin seeds make every bite satisfying and delicious.
Why You’ll Love This Recipe
I love this cake because it’s easy to prepare and packed with nutritious ingredients. It’s naturally sweet from bananas, apples, and raisins, so I don’t need any added sugar. It’s also gluten-free if I use certified gluten-free oats. The chocolate flavor is deep and rich, thanks to the cocoa powder and melted sugar-free dark chocolate. Best of all, it feels indulgent but fits well into a healthier lifestyle.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by preheating the oven to 350°F (175°C) and lightly grease a cake pan with olive oil.
I mash the ripe bananas in a large mixing bowl until smooth.
Then, I add the eggs, cocoa powder, yogurt or sour cream, and baking powder. I mix until well combined.
I stir in the oats, raisins, chopped apple, walnuts, pumpkin seeds, and cinnamon. I mix until everything is evenly distributed.
I pour the batter into the prepared pan and smooth the top.
I bake it for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is cooling, I melt the sugar-free dark chocolate with the hot milk until smooth and glossy.
Once the cake has cooled, I drizzle the melted chocolate over the top and decorate with extra walnuts.
I let the chocolate set before slicing and serving.
Servings and timing
This cake makes about 8 servings. It takes 10 minutes to prepare and 35 minutes to bake, so I usually have it ready in under an hour.
Variations
I sometimes add a handful of chopped dates or dried cranberries instead of raisins for a different natural sweetness.
For a nut-free version, I skip the walnuts and add sunflower seeds or more oats.
I’ve also tried using Greek yogurt for extra protein and a tangier flavor.
To make it vegan, I replace the eggs with flax eggs and use a plant-based yogurt.
Storage/Reheating
I store this cake in an airtight container in the fridge for up to 4 days. For longer storage, I freeze individual slices and just let them thaw at room temperature when I’m ready to enjoy. If I want it warm, I reheat a slice in the microwave for 20–30 seconds.
FAQs
How sweet is this cake without added sugar?
It’s naturally sweet from bananas, apples, and raisins. If I use very ripe bananas, I find it sweet enough even without sugar.
Can I use quick oats instead of regular oats?
Yes, I’ve used quick oats and the texture turns out slightly softer, but still delicious.
Is this cake suitable for gluten-free diets?
Yes, as long as I use certified gluten-free oats, this cake is naturally gluten-free.
Can I skip the chocolate drizzle?
Absolutely. I sometimes skip the chocolate drizzle for a lighter version, or I use a sugar-free nut butter drizzle instead.
What kind of apples work best in this recipe?
I like using firm, sweet apples like Fuji or Gala. They hold their shape well and add a pleasant bite.
Conclusion
This No Flour, No Sugar Chocolate Oat Cake with Banana and Apple is a perfect balance of health and indulgence. It’s simple to make, full of wholesome ingredients, and satisfying without being overly sweet. Whether I enjoy it as a snack, dessert, or even breakfast, it’s a recipe I keep coming back to.
This No Flour, No Sugar Chocolate Oat Cake is a naturally sweetened, wholesome dessert made with bananas, apples, oats, cocoa, and yogurt. It’s rich in flavor, free from refined ingredients, and perfect for a healthy snack, dessert, or even breakfast.
