Pumpkin Oat Cake
A delicious and wholesome flourless cake made with pumpkin and oats, perfect for breakfast or as a snack.
Servings: 8 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 300 g pumpkin puree Canned or fresh can be used; just ensure it's smooth.
- 3 large eggs
- 180 g ground oats You can make your own oat flour by blending rolled oats in a blender.
- 80 g yogurt Any unsweetened plain yogurt works well, including dairy or non-dairy options.
Spices and Baking Ingredients
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 pinch nutmeg
Instructions
Preparation
- Preheat your oven to 175°C (350°F).
- In a mixing bowl, combine the pumpkin puree, eggs, and yogurt until smooth.
- In another bowl, mix together the ground oats, baking powder, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the pumpkin mixture until just combined.
- Pour the batter into your prepared baking mold, spreading it evenly.
Baking
- Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before transferring to a wire rack for cutting.
Notes
Pro Tips: Make sure to mix well; a smooth batter ensures even baking. Check your cake a few minutes before the minimum baking time; ovens can vary. Let it cool completely to avoid crumbling when slicing. Lighter Swaps: You can substitute Greek yogurt for a lower-fat option if preferred. Common Mistakes: Overmixing the batter can lead to a denser cake. Not greasing the mold can cause sticking; use parchment paper for easier removal. Serve this cake warm with a drizzle of honey or alongside a steaming cup of tea. Store any leftovers in an airtight container in the fridge for up to 4 days, and warm slices in the microwave for a few seconds for a comforting treat.