Tasty Sunday #17: Healthy Cake Recipe

Damn, it's been a little over a year now since I last shared a recipe on here despite my endless recipes tried and time spent in the kitchen, how is that even possible?

Thing is, whether it's another passion of mine or just something that I have to do every 2-3 days, it sort of turned into a task that happens like any other, often forgetting my phone in the bedroom or simply not being in the mood to take step by step pictures of the overall process. So even if I want to be more active on here, I often realize that it would be a good idea for a recipe post when I am already in the middle of the process, which would make me not have pictures for some of the steps.

Anyway, on the 4th of March, my parents celebrated 36 years since their marriage and it sort of became a tradition to cook something sweet for them with this opportunity. However, life has left its marks in their lives too, such as, from the extra sweet and sometimes, spiced up with a bit of alcohol cakes I was cooking, I ended up making something that could be fully enjoyed by them, with no sugar, no lactose and no gluten, since they both have diabetes.

Even though I'm not a fan of dough in general, this recipe will ask creating one, so the first thing you will have to do is to blend the oatmeal until you get it close to the form of the flour.
Once you get the results similar to mine, you can pour this into a large bowl, adding the carrots, bananas, coconut flakes and nuts, mixing everything until you obtain some sort of dough.
It's going to be sticky, but don't worry about it, because it's normal.

Taste the dough and if you consider it's not sweet enough, you can add 1/2 cup of dried dates/raisins and goji berries as I did. They also create a more interesting dough composition that will look nice when you cut a slice and enjoy it.

After you mix the dough again, you can place it in either a cake form or a tray.

I used a 25cm sized cake shape, but the recipe would fit better in a 15cm cake shape or a tray where you can cut everything in the shape of the bars, as it can replace the breakfast too.

Bake the dough for about 35 minutes at 190° until the top part of the composition gets browner.
While the dough is in the oven, you can get ready the cream by blending the cashew, the solid part of the coconut milk, vanilla extract and the juice from one lemon all together.
The cream you will obtain is not going to be a soft one as we are used to receive for cakes, but it's normal in this case.

Let this sit on the room temperature until you have the dough cooked, and once this one is ready, let it cool for about 10 minutes, then slice it carefully in two layers.

For me, this step turned out a bit challenging because of having a rather thin cake top, but if you make this in a 15cm cake shape, everything should be easier.

Use only half of the cream to grease the two layers of the cake, while spreading the remaining cream on top and around the edges of the cake, then let the cake in the fridge over the night.

....aaaand here we go!
Additionally, I have used some of the dried dates/raisins and goji berries to create a nicer top of the cake, but this is completely optional.
The cake is not only extremely healthy and delicious, but it also turned out as a great snack to have in the morning in case we don't feel like eating a proper breakfast, which is totally fine because you can take lots of energy from a single slice.