A Vegan Breakfast Cake with Raspberries and Nut Crumble
Oatmeal in the morning is all well and good, but why should it be limited to just breakfast?
Many people raise their eyebrows when you tell them that this simple oat stuff can also be used to create desserts, savory patties, or even schnitzels.
Still not convinced?
Oats are among the healthiest grains. The flakes made from them are packed with fiber, which not only promotes digestion but also helps stabilize blood sugar levels.
Here’s a new recipe for you to try: a blend of crumble and moist streusel cake that's simply delicious. With frozen raspberries, this "breakfast cake" — which actually suits any time of day and is just as versatile as oatmeal itself — is a hit all year round.
Oats aren't just for breakfast, right?
Ingredients:
225 g frozen raspberries
70 g coconut oil
200 g coarse oats
70 g almond flour
2 tsp baking powder
1 tsp ground cardamom
1 tsp cinnamon
4 - 5 tbsp maple syrup
400 g vegan soy yogurt
70 g unsalted mixed nuts
Servings: 6 - 8 portions
Efort: Low - Medium Although the cake takes about 50 minutes to bake, it's worth every minute of preparation thanks to its healthy ingredients and delicious flavors.
Nutritional Value: Strong With a base of fiber-rich oats, combined with antioxidant-rich raspberries and healthy fats from coconut oil, this cake is a great nutrient-packed treat.
Michaela's Opinion: In my opinion, this breakfast cake perfectly combines delicious taste with healthy ingredients.
Instructions:
1) Preheat the oven to 180°C (350°F). Allow the raspberries to thaw. Melt the coconut oil.
2) Place 180 g of oats in a food processor or the chopping attachment of a hand blender and blend for 30 seconds. In a bowl, mix the fine oats with the remaining oats, almond flour, baking powder, cardamom, cinnamon, coconut oil, maple syrup, and salt to taste. Stir well.
3) Line a baking pan with parchment paper. Mix 3/4 of the oat mixture with 250 g of vegan yogurt and spread evenly in the pan. Bake in the oven for about 10 minutes.
4) In the meantime, roughly chop the nuts and mix them with the remaining oat mixture to create a crumble. Remove the base from the oven. Mix the raspberries with a little extra maple syrup and spread them on top. Sprinkle with the nut-oat crumble and bake for about 40 minutes.
5) Let the breakfast cake cool for 1 hour. Cut into pieces and serve with the remaining plant-based yogurt.
Michaela's Tip: Be sure to spread the oat mixture evenly and let the cake cool adequately before serving — it pairs perfectly with vegan yogurt. Or how about a scoop of ice cream instead?
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