This cake is simple to make--you use a food processor to mix up the batter--and it's both good tasting and good for you nutritionally. I usually make the cake in the air fryer in about 30 minutes (you also can bake it in the regular oven), and it comes out super moist and full of apple flavor. The cake includes no refined sugar and instead gets it's sweetness from dates and apples. If you're diabetic, the cake is great, as it also includes plenty of whole grains, fiber, and protein. We like the cake for a simple, great tasting dessert, and it also makes a special treat served as a breakfast coffee cake. Enjoy!
Fruit Sweetened Apple Cake (Diabetic Friendly) -- Makes Two 8-inch Cakes
1 cup of rolled oats (I use old fashioned)
1 1/4 cup of pitted dates
3 1/2 cups of grated apples (about 4 medium, cored and peeled)
1/2 cup of canola oil
1 teaspoon of vanilla
1 cup of buttermilk or kefir
2 large eggs
1 cup of finely chopped, toasted walnuts, divided
1 cup of white whole-wheat flour
2 teaspoons of baking powder
1/2 teaspoon of salt
2 teaspoons of apple pie spice
Spritz two 8-inch square pans with non-stick cooking spray and set them aside. Put the oats in a large food processor bowl and process them for a minute or so until they are mostly a flour. Add the dates and process them into the oats until they form little specks in the oat flour (two or three minutes). Add the grated apples, oil, vanilla, buttermilk/kefir, and eggs to the food processor and process them into the oat mixture. Add 3/4 cup of the walnuts, the white whole-wheat flour, the baking powder, the salt, and the apple pie spice to the processor and process them into the wet mixture until everything is combined. Divide the mixture evenly between the prepared pans and smooth the batter in each pan out. Sprinkle the remaining walnuts evenly over the batter in each pan.
Air Fryer: Air fry the batter, one pan at a time, at 300 degrees for about 30 minutes or until a pick inserted in the middle of the cake comes out with no wet batter attached. Repeat with the second pan of batter. Let the cakes cool a little before serving them warm or let them cool completely. Store any uneaten cake in the refrigerator or a cool place.
Oven: Preheat the oven to 325 degrees. Bake the cakes for about 35 minutes or until a pick inserted in the middle of the cakes comes out with no wet batter attached. Let the cakes cool a little before serving them warm or let them cool completely. Store any uneaten cake in the refrigerator or a cool place.
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