This Apple Vanilla Pudding Bundt Cake is pure homemade comfort — soft, moist, and gently sweetened with erythritol for a lighter touch.
The mix of oats and buckwheat flour gives it a warm, nutty flavor, while grated apples keep it irresistibly juicy.
It’s the perfect cake to enjoy with tea on a chilly afternoon — simple, wholesome, and full of heart. 
This Apple Vanilla Pudding Bundt Cake is pure homemade comfort — soft, moist, and gently sweetened with erythritol for a lighter touch.
The mix of oats and buckwheat flour gives it a warm, nutty flavor, while grated apples keep it irresistibly juicy.
It’s the perfect cake to enjoy with tea on a chilly afternoon — simple, wholesome, and full of heart. 💛
In a large bowl, beat the Eggs, Erythritol, and Vanilla Sugar until the mixture becomes light and fluffy.
Pour in the Milk.
Then Oil and Yogurt, and mix until smooth.
In a separate bowl, whisk together Oat Flour, Buckwheat Flour, Baking Powder, and Vanilla Pudding Powder.
Gradually add the Dry Ingredients to the Wet Mixture and stir until fully combined and smooth.
Fold in the Grated Apples and a pinch of Cinnamon.
Grease a large Bundt Pan with Oil.
Pour the Batter into the prepared Pan and smooth the top.
Bake for 55 minutes at 180°C (top and bottom heat).
Let the Cake rest in the Pan for 10 minutes, then carefully remove it.
Cool completely before dusting with Ground Almonds.
