Oatmeal Dessert Cake (No Flour, No Eggs, No Added Sugar)

Start by preparing the oat mixture, which will form the base and top layer of the cake. In a large bowl, combine 1 1/4 cups of gluten-free oat flakes with 2 teaspoons of unsweetened cocoa powder. The cocoa powder adds a rich chocolate flavor to the oats without the need for added sugar, while the oats provide the structure for the cake.

Next, slowly pour in 1 cup of sweetened almond milk (or your preferred milk choice, such as coconut milk or regular milk). Stir the mixture well to ensure that all the oats are fully soaked in the liquid. Set the bowl aside for 10-15 minutes to allow the oats to absorb the milk and soften. This step is essential for achieving a creamy and tender texture in the final cake.

2. Prepare the Cream Layer

While the oats are soaking, prepare the rich and creamy mascarpone layer. In another bowl, combine 1 cup of mascarpone cheese with 2 tablespoons of vanilla extract. Stir the mixture until it becomes smooth and creamy. The mascarpone adds a luxurious, slightly sweet creaminess to the cake, while the vanilla enhances the overall flavor without the need for sugar. This layer will provide a delightful contrast to the hearty oats.

3. Assemble the Cake

To assemble the cake, start by lining a 6-7 inch (15-18 cm) round or square cake pan with parchment paper. This will make it easy to remove the cake once it has set.

Begin by pouring half of the oat mixture into the bottom of the prepared pan. Use a spatula or the back of a spoon to spread it evenly across the surface, ensuring that it forms a solid, even layer. This will serve as the base of the cake.

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Next, carefully spread the mascarpone-vanilla cream over the first oat layer. Be gentle to avoid mixing the two layers together. This creamy middle layer will add a wonderful texture and flavor contrast to the cake.

Finally, pour the remaining oat mixture over the mascarpone cream, spreading it evenly to form the top layer of the cake. Make sure the top layer is smooth and covers the mascarpone layer completely.

4. Chill the Cake

Once assembled, place the cake in the refrigerator to set. Refrigerate for at least 2 hours, or for the best results, leave it to chill overnight. The chilling process allows the oats to firm up and the layers to meld together, resulting in a cohesive and delicious cake.

5. Serve

After the cake has chilled and set firmly, remove it from the refrigerator. Gently lift the cake out of the pan using the parchment paper and place it on a cutting board. Slice the cake into squares or wedges for serving. If desired, you can garnish the top with a sprinkle of extra oat flakes or a dusting of cocoa powder to enhance the presentation.

Nutritional Information (per serving)

This recipe makes 6-8 servings.

Calories: 250 kcal
Total Fat: 17g
Saturated Fat: 10g

Cholesterol: 40mg
Sodium: 30mg
Carbohydrates: 21g

Fiber: 3g
Sugar: 6g
Protein: 6g