Jack Berry

Oat Cake with no ‘added sugar’

Oat Cake with no ‘added sugar’

This recipe uses Jack Berry™ Wholegrain Oat Flour which is Additive and Preservative Free.  It has a silky texture and a subtle ‘oaty’ flavour, a very healthy product, with more protein and fibre than regular flour.  The flour is rich in nutrients and is associated with lowering blood cholesterol.


80ml virgin olive oil or vegetable oil

2 eggs

1 tsp vanilla extract

160g wholegrain oat flour

3 tsps baking powder

2 tsps cinnamon

*Date paste – made from 200g of dates

Makes 12 servings


*Start by making the date paste.  Remove stones from the dates and place them in a bowl, then add 180ml of boiling water. Make sure the dates are covered with water and leave them for 20 minutes to soak.  Then use a blender to mix the dates in to a thick paste.

Beat 2 eggs and place them in a large mixing bowl.  Add oil, vanilla extract, cinnamon and date paste to the bowl and stir.

Sieve the flour and baking powder together and then add dry ingredients to the wet ingredients and mix thoroughly.

Grease a 7 inch cake tin or a 1lb loaf tin and pour the mixture in, making sure that it is evenly spread.

Preheat the oven to 200°C/180°C fan/Gas 6.

Bake the cake in the centre of the oven for approximately 40 minutes.

Remove from the tin and allow to cool.

Serve and enjoy!

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