High fibre breakfast cake
Created by Louise Dickinson, a chef, professional cake maker, and influencer (@louiseskitchengarden1 on Instagram, and @gardeningwithlou on TikTok), for Fibre February, this delightful treat provides plenty of fibre while celebrating the day in the most delicious way.
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Servings
6 slices
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Serves
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Ingredients
Equipment
- Bowl
- Fork
- Grater
- Knife
- Lined loaf tin
- Measuring spoons/scale
- Mixer/electric whisk
- Skewer
- Spoon
- Wire rack
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Top tips
There's 6g of fibre per serving
Method
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Step 1
Preheat your oven to 160°C. Line a standard loaf tin with parchment paper or a liner.
Step 2
Using a stand mixer (with the paddle attachment), or an electric whisk, beat the softened butter and light brown sugar together until light and fluffy (about 4 minutes).
Step 3
Beat in the vanilla, eggs, and mashed banana until well combined.
Step 4
Add in all the remaining ingredients: wholemeal flour, baking powder, 80g oats, flax seeds, cinnamon, salt, milk, grated carrot, grated apple, and chopped dates. Mix until just combined (do not over mix).
Step 5
Transfer the mixture into the lined loaf tin. The mixture will be thick, so spread it out evenly with the back of a spoon. Sprinkle the 20g extra oats over the top.
Step 6
Bake in the centre of the oven for 1 hour. Test with a skewer; if it comes out clean, the loaf is ready.
Step 7
Let it rest in the tin for 10 minutes before moving to a wire rack. Cool completely before cutting.
