No Bake Egg Cake

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Servings: 12 servings Difficulty: Intermediate
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A quick, fluffy vegan hotcake made with oats and agave, ready in minutes without an oven.
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This delightful no-bake “egg cake” is actually a series of fluffy, warm hotcakes made from rolled oats, almond meal, and agave syrup. Despite the name, it requires no eggs and no baking&# 226;ÂÂjust a frying pan and a few minutes of your time. The batter comes together quickly, combining wholesome grains with a touch of sweetness for a comforting treat. Perfect for a rushed morning or a cozy dessert, these cakes are light yet satisfying. They offer a soft, cake-like texture that pairs beautifully with fresh fruit or a drizzle of extra syrup. ItâÂÂs a versatile recipe that proves you donâÂÂt need an oven to create something delicious and indulgent for your family.

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No Bake Egg Cake

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 308.9

Description

This delightful no-bake "egg cake" is actually a series of fluffy, warm hotcakes made from rolled oats, almond meal, and agave syrup. Despite the name, it requires no eggs and no baking&# 226;ÂÂjust a frying pan and a few minutes of your time. The batter comes together quickly, combining wholesome grains with a touch of sweetness for a comforting treat. Perfect for a rushed morning or a cozy dessert, these cakes are light yet satisfying. They offer a soft, cake-like texture that pairs beautifully with fresh fruit or a drizzle of extra syrup. ItâÂÂs a versatile recipe that proves you donâÂÂt need an oven to create something delicious and indulgent for your family.

Ingredients

Directions

  1. In a large bowl, combine rolled oats, slivered almonds, LSA (linseed, sunflower, almond), self-raising flour, plain flour, and bicarbonate of soda.
  2. Make a well in the center of the dry ingredients.
  3. In a separate jug, whisk together plant-based milk, flax eggs (or vegan egg substitute), and agave syrup until smooth.
  4. Pour the milk mixture into the well of the flour mixture and stir until a smooth batter forms.
  5. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the batter to rest and thicken.
  6. Heat a frying pan over moderate heat and spray lightly with oil.
  7. Pour approximately 1/4 cup of the batter into the pan for each cake.
  8. Cook for about 1 minute, or until bubbles form on the surface and edges look set.
  9. Flip the cake and cook for another minute until golden brown and cooked through.
  10. Transfer cooked cakes to a heatproof plate and cover to keep warm while you cook the remaining batter.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 308.9kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 7.9mg1%
Total Carbohydrate 68.4g23%
Dietary Fiber 20.7g83%
Sugars 15.4g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm topped with vanilla yogurt, fresh berries, or a drizzle of extra agave syrup.

For best results, ensure the batter rests for the full 30 minutes; this allows the oats to absorb moisture and creates a better texture.

Leftover batter can be stored in the refrigerator for up to 24 hours.

Keywords: no bake, vegan cake, oat pancake, agave syrup, quick dessert, eggless, hotcake, fluffy, healthy treat, breakfast, snack, almond meal, easy recipe, plant based
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