Ginger Peach Oatmeal Cake
THM:E, low fat, sugar free, gluten/dairy/nut free options
Serves: 4
  • 2 c. old-fashioned oats*
  • 1 c. unsweetened almond milk**
  • ½ c. unsweetened applesauce
  • ½ c. egg whites
  • 1 tsp. molasses
  • 1 tsp. vanilla extract
  • ½ tsp. baking powder
  • ½ tsp. each cinnamon, ginger, salt
  • ½ tsp. maple extract
  • ¼ tsp. ground cloves
  • 6 doonks THM Pure Stevia Extract Powder***
  • 1½ c. peeled, chopped peaches
  1. Beat all the ingredients except the peaches together. Fold in the peaches gently. Cover and refrigerate overnight (this provides a cake-like texture).
  2. In the morning, pour the mixture into a greased 9" pie plate and bake at 350* for 35 minutes. Serve warm with reduced-fat cream cheese (1½ T. per serving) and sugar-free syrup or refrigerate and eat cold.
*Use gluten-free oats if necessary.
**Use carton coconut milk for a nut-free version. Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
***If you don't plan to top this cake with sugar-free syrup, you may wish to add more sweetener.
Topping this with reduced-fat cream cheese would obviously take it out of the dairy-free category.
Recipe by Briana Thomas at