This cake is super-delicious, super-soft, and super-fluffy! The berries make a lovely, sweet surprise in the centre of the cake, without adding too much fructose. Soaking the oats in the batter creates a moist, tender cake, as well as being easier to digest.
With filling oats, coconut flour, and psyllium husks, this cake is full of fibre and healthy carbohydrates. Egg and Greek yoghurt provide protein, and the berries are loaded with antioxidants, vitamins, and yet more fibre. I couldn’t resist adding cinnamon, ginger, and nutmeg (my favourite trio of sweet spices!), and the orange zest also contributes to the almost Christmassy flavour.
I topped my cake with yet more cinnamon, and drank (or really, ate!) an avocado shake alongside. However, this recipe alone should be enough to sate most people’s appetites (I am just an incredibly hungry morning girl!). If you are dairy free, omit the yoghurt (and replace with more milk) – the texture will change slightly, and the cake will have less protein, but it will still be delicious.
This recipe can be gluten-free, dairy-free, and nut-free.
Preparation time: 5 minutes (plus refrigeration)
Cooking time: 4 minutes
Serves 1
Ingredients:
– 1 egg
– 2 Tablespoons Greek yoghurt (or milk of choice)
– 2 heaped Tablespoons rolled oats
– 1 Tablespoon coconut flour
– 1 teaspoon psyllium husks
– 1/2 teaspoon cinnamon
– pinch each of ground ginger and nutmeg
– pinch salt, optional
– 1/2 teaspoon vanilla essence or pinch ground vanilla bean
– 1-2 teaspoons dextrose
– zest 1/2 an orange
– 2-4 Tablespoons milk of choice or water
– 1/2 teaspoon baking powder
– 2 Tablespoons frozen/ fresh berries of choice
Method:
1. The night before you want to make this, beat the egg and yoghurt in a bowl. Stir in the rest of the dry ingredients (except baking powder). Mix in enough milk/ water to give it a runny batter (think thick pancake) consistency. Leave (covered) in the fridge, overnight.
2. Stir extra milk into the mixture to thin (to cake batter consistency), follwed by the baking powder. Spoon half the mixture into a greased ramekin/ mug/ small bowl, top with some berries, and spoon over the rest of the batter. Cook on high in the microwave for 2-4 minutes, until the centre is no longer liquidy and it springs back when touched.
3. Invert onto a plate, dust with more cinnamon if desired, and enjoy! 🙂
