YES! Tender, moist, and packed with fat-burning fiber, this Apple Oatmeal Flourless Weight-Loss Bundt Cake is the ultimate morning slimming secret! Naturally sweetened with fresh apples and warm cinnamon, this simple bake combines rolled oats, eggs, and plain yogurt into a delicious, high-satiety breakfast cake with zero flour and zero added sugar!
Why You’ll Love This Recipe
Zero Flour & Zero Added Sugar: Relies entirely on whole oat fiber and fresh apples for complex energy and sweet flavor.
High-Fiber & Satiating: Keeps you full for hours to support fat loss without morning energy crashes.
Easy One-Bowl Prep: Simply mix the ingredients together, fold in the grated fruits, and bake into a beautiful morning cake.
Essential Kitchen Equipment
Bundt Pan or Standard Cake Pan: For baking the batter into an iconic, easy-to-slice ring.
Box Grater: For shredding the apples (or carrots) finely into the batter.
Ingredients
1 cup Oatmeal (rolled oats or quick oats)
2 medium Apples, grated or finely chopped (or 2 grated carrots for a carrot-cake twist!)
2 large Eggs
150g (approx. 2/3 cup) Plain Greek yogurt or plain yogurt
1 tsp Baking powder
1/2 tsp Ground cinnamon
Pinch Salt
Optional Mix-ins: Handful of chopped walnuts, raisins, or chia seeds
Optional Drizzle: Zero-calorie powdered sweetener for dusting top
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Generously grease a bundt pan or round cake pan with non-stick oil spray or butter.
2. Whisk Batter Base: In a large bowl, whisk together the 2 eggs, plain yogurt, cinnamon, salt, and baking powder until smooth.
3. Blend in Oats: Stir the 1 cup of oatmeal into the yogurt mixture until fully coated. Let stand for 5 minutes so the oats absorb the liquid and soften slightly.
4. Fold in Apples: Fold the grated apples (and optional chopped nuts or raisins) directly into the oatmeal batter until evenly distributed.
5. Pour & Bake: Pour the batter into your prepared bundt pan and smooth the top evenly with a spatula. Bake for 35 to 40 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
6. Cool & Slice: Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Dust lightly with zero-calorie sweetener if desired, slice into 6 thick portions, and enjoy warm!
Chef’s Tips
Pulse the Oats: For a finer, more delicate cake crumb, quickly blend your oats in a blender for 5 seconds to create a coarse oat flour before mixing!
Carrot Cake Variation: As pictured in the image step, swap one or both apples for finely shredded carrots to make a high-protein, flourless carrot cake!
Nutritional Breakdown (Per Serving / Yields 6 Slices)
Servings: 6 slices
Calories: ~130 kcal
Protein: 7g
Net Carbs: 16g
Fat: 3.5g
Frequently Asked Questions (FAQ)
Can I make this meal prep-friendly for the entire week?
Yes! Wrap individual slices in parchment paper or foil and store in the fridge for up to 5 days. Microwave a slice for 15 seconds in the morning for a warm, fragrant breakfast on the go!