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No Bake Egg Cake

No Bake Egg Cake recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
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
  • 2 Meanwhile, whisk yoghurt, vanilla
Directions
  1. 1
    In a large bowl, combine rolled oats, slivered almonds, LSA (linseed, sunflower, almond), self-raising flour, plain flour, and bicarbonate of soda.
  2. 2
    Make a well in the center of the dry ingredients.
  3. 3
    In a separate jug, whisk together plant-based milk, flax eggs (or vegan egg substitute), and agave syrup until smooth.
  4. 4
    Pour the milk mixture into the well of the flour mixture and stir until a smooth batter forms.
  5. 5
    Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the batter to rest and thicken.
  6. 6
    Heat a frying pan over moderate heat and spray lightly with oil.
  7. 7
    Pour approximately 1/4 cup of the batter into the pan for each cake.
  8. 8
    Cook for about 1 minute, or until bubbles form on the surface and edges look set.
  9. 9
    Flip the cake and cook for another minute until golden brown and cooked through.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/no-bake-egg-cake-7/