This healthy apple and blackberry loaf is a moist, delicious cake made with oats and sweetened with fresh fruit and a little honey. It is gluten-free, dairy-free, and rich in fibre and protein to keep you feeling full.
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Why you'll love the recipe
- Healthy apple and blackcurrant loaf is made from wholegrain oats, with no flour. It's gluten free and a good source of soluble fibre
- With just a couple of tablespoons of oil, this dairy-free loaf cake is still deliciously moist
- Naturally sweetened with apples, blackberries and a little honey, there's no refined sugar in the recipe
- Apple and blackberry loaf cake is filling and delicious, and healthy enough to eat for breakfast!
- Easy to make, either in a food processor or one bowl
Ingredients
Oats or oat flour. I use porridge oats and grind them to a flour-like consistency in the food processor. If you want to make apple and blackberry loaf cake without a processor, use ready-ground oat flour.
To make a gluten free cake, use certified gluten free oats.
Apples. Use dessert apples to make the recipe as they'll add natural sweetness.
Blackberries. This recipe is perfect if you've got access to some wild blackberries which always seem to have the best flavour.
(You might also like these blackberry oatmeal muffins, or this oaty blackberry and apple crumble.)
Honey adds a little extra sweetness. Use an alternative sweetener such as maple syrup if you prefer.
Eggs are essential in the recipe to add structure and a cake-like texture.
Olive oil, or another healthy cooking oil. This moist apple and blackberry loaf cake has just a couple of tablespoons of oil, and the recipe is dairy-free.
You'll also need some baking powder to allow the cake to rise slightly.
How to make apple and blackberry loaf
Line the base and sides of a 2lb (900g) loaf tin with baking paper. The dimensions of my tin are approximately 9 by 4.5 inches
Preheat the oven to 170 degrees (150 fan, 340 fahrenheit).
Add the oats to a food processor and blitz until fine and powdery.
Core and roughly chop two of the three apples, and add to the food processor. Blitz again.
Add the honey, eggs, oil and baking powder and process until well mixed.
Core and finely dice the remaining apple.
Stir in the diced apple and blackberries by hand with a spoon. Don't process the mixture, otherwise the fruit will be pulverised.
Spoon the batter into the prepared tin and level off the top.
Bake in a preheated oven for 45 minutes. The top should be golden and firm but springy to the touch.
Leave the cake to cool in the tin as it is quite fragile when warm.
Wendy's recipe tips
- If you want to make the cake without a food processor, use oat flour in place of whole oats. Grate two of the apples and stir into the oat flour, then follow the recipe as above.
- You can also make the recipe with an immersion blender in place of a processor. Add the oats, 2 chopped apples, honey, eggs, oil and baking powder to a large jug and blitz until the mixture is fairly smooth. Stir in the remaining chopped apple and blackberries with a spoon.
- Measure the honey after the oil on the same spoon. That way, the honey will run off the spoon more easily, so the measurement will be more accurate.
Serving and storage
This low-fat, gluten-free, refined sugar-free cake is a healthy snack at any time of day. It's healthy enough to enjoy as a fruity oatmeal breakfast cake - maybe add a dollop of Greek yogurt and some extra fruit on the side. Or you could pack it in lunchboxes or serve as an after-school snack.
Moist apple and blackberry loaf will keep well for 3 or 4 days in an airtight container. Store in a cool place - either in the fridge or a cool pantry.
It's also suitable for freezing. I like to freeze individual slices separated by baking paper so they can be defrosted separately as needed.
Other healthy blackberry recipes
You might enjoy these other healthy blackberry recipes. They are all low in added sugar and gluten free.
You can also browse more healthy cakes or healthy muffin recipes.
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Recipe
Healthy Apple and Blackberry Loaf Cake
Equipment
- Food processor (can also make in a bowl)
- 2 lb (900g) loaf tin
Ingredients
- 200 g rolled porridge oats
- 3 medium apples
- 150 g blackberries
- 2 tablespoon honey
- 2 tablespoon olive oil
- 2 eggs
- 1.5 teaspoon baking powder
Instructions
- Preheat the oven to 170 degrees (150 degrees fan, 340 degrees fahrenheit). Line the base and sides of a 2lb loaf tin with baking paper.
- Place the oats in a food processor and blitz until powdery.
- Core and roughly chop two of the apples. Add to the processor and blitz until finely chopped.
- Add the honey, oil, spices, eggs and baking powder and blitz to mix.
- Core and finely dice the remaining apple. Add the diced apple and blackberries to the cake batter. Gently mix in with a spoon.
- Spoon the batter into the lined loaf tin. Bake for 45 minutes until golden and firm but slightly springy.
- Leave the cake to cool in the tin as it's fragile when warm.
- Store in an airtight container in a cool place.
Notes
- To make apple and blackberry loaf cake without a food processor, use oat flour in place of whole oats. Grate two of the apples and stir into the oat flour, then follow the rest of the recipe above.
- You can also make the recipe with an immersion blender in place of a processor. Add the oats, 2 chopped apples, honey, eggs, oil and baking powder to a large jug and blitz until the mixture is fairly smooth. Stir in the remaining chopped apple and blackberries with a spoon.
- Measure the honey after the oil on the same spoon. The honey will run off the spoon more easily, giving a more accurate measurement.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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