Healthy Carrot and Banana Bundt Cake

A sugar-free, gluten-free bundt cake. Packed with fiber from oats, sunflower seeds, bananas, and carrots, and flavored with cinnamon and vanilla. It’s very easy and quick to make, and can be stored in the fridge for up to 5 days. To make it even more delicious, I filled it with my no-cook strawberry jam.
Healthy Carrot and Banana Bundt Cake
A sugar-free, gluten-free bundt cake. Packed with fiber from oats, sunflower seeds, bananas, and carrots, and flavored with cinnamon and vanilla. It’s very easy and quick to make, and can be stored in the fridge for up to 5 days. To make it even more delicious, I filled it with my no-cook strawberry jam.
Steps
- 1
Combine the first 7 ingredients in a blender and blend until smooth and creamy.
- 2
Add the oat flour, sunflower seeds, and baking powder, and mix by hand with a rubber spatula.
- 3
Pour the batter into a greased and floured 9-inch (24 cm) bundt pan. If using a silicone mold, spray it with nonstick spray.
- 4
Bake in a preheated oven at 350°F (180°C) for about 35 minutes.
- 5
Let cool, then remove from the pan and place on a wire rack until completely cooled.
- 6
Fill the center with no-cook strawberry jam and serve with a dusting of powdered sugar.
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