Introduction
This heavenly Lemon Oatmeal Cake combines the wholesome goodness of oats with bright citrus flavors for a dessert that’s both nutritious and indulgent. Made without refined sugar or traditional flour, this cake features a moist, tender crumb infused with fresh lemon and topped with a luscious cream cheese frosting. The natural sweetness from honey, carrots, and apples creates a perfectly balanced dessert that satisfies your sweet tooth without overwhelming it. Whether you’re looking for a healthier dessert option or simply want to try something deliciously different, this oatmeal lemon cake is sure to become a family favorite.
Ingredients
For the Cake:
- 160g (5.6 oz) rolled oats, ground into flour
- Zest of 1 lemon
- 1 teaspoon baking powder
- 50g (1.8 oz) carrot, peeled and cubed
- 1 medium apple (approximately 100g/3.5 oz)
- Juice of 1 lemon (about 50ml/3 tablespoons)
- 50ml (3 tablespoons) buttermilk or kefir
- 50ml (3 tablespoons) milk
- 1.5-2 teaspoons honey or other natural sweetener
- 2 eggs, separated
- Pinch of salt
- Oil for greasing
For the Lemon Curd:
- 50ml (3 tablespoons) water
- 1 egg yolk
- Juice of 1 lemon (about 50ml/3 tablespoons)
- 1.5-2 teaspoons honey or other natural sweetener
- 1.5 teaspoons cornstarch
For the Cream Frosting:
- 350g (12.3 oz) cottage cheese, cream cheese, or ricotta
- 100g (1/3 cup) thick yogurt
- 1.5 teaspoons honey
- 1/5 teaspoon vanilla powder
- 30g (1 oz) nuts, ground
- Fresh lemon zest for garnish
Instructions
Step 1: Prepare the Oat Flour Base
- Preheat your oven to 180°C (350°F).
- Place the rolled oats in a blender and process until you have a fine flour-like consistency.
- Transfer the oat flour to a mixing bowl and add the lemon zest and baking powder. Mix well to combine.
Step 2: Prepare the Fruit Mixture
- Place the peeled and cubed carrot in a small saucepan with enough water to cover. Boil for 10-15 minutes until the carrot is soft.
- While the carrot is cooking, grate the apple into a bowl.
- Add the lemon juice to the grated apple and stir to prevent browning.
- Drain the cooked carrot and mash it into a smooth puree.
- Add the carrot puree to the apple mixture and stir to combine.
- Pour in the buttermilk, milk, and honey. Mix everything thoroughly.
Step 3: Combine Wet and Dry Ingredients
- Add the fruit mixture to the oat flour mixture and stir until well combined.
- Separate the eggs, placing the whites in a clean bowl and adding the yolks to the batter. Mix until smooth.
Step 4: Add Whipped Egg Whites
- Add a pinch of salt to the egg whites and whisk until soft peaks form.
- Gently fold the whipped egg whites into the batter using a spatula, maintaining as much air as possible.
Step 5: Bake the Cake
- Line a baking pan with parchment paper and lightly grease it with oil.
- Pour the batter into the prepared pan and spread it evenly.
- Bake at 180°C (350°F) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool completely on a wire rack.
Step 6: Prepare the Lemon Curd
- In a small saucepan, combine water, egg yolk, lemon juice, honey, and cornstarch.
- Whisk until smooth, ensuring no lumps remain.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 2-3 minutes).
- Remove from heat, cover with plastic wrap directly touching the surface (to prevent skin forming), and allow to cool to room temperature.
Step 7: Prepare the Cream Frosting
- In a blender or food processor, combine the cottage cheese (or cream cheese/ricotta) with thick yogurt until smooth.
- Add honey and vanilla powder to the mixture.
- Blend in the ground nuts until fully incorporated.
Step 8: Assemble the Cake
- Once the cake has cooled completely, carefully cut it horizontally into two equal layers.
- Place the bottom layer on a serving plate and spread half of the lemon curd evenly over it.
- Add half of the cream frosting on top of the lemon curd.
- Carefully place the second cake layer on top.
- Spread the remaining lemon curd and then the cream frosting on top.
- Garnish with fresh lemon zest.
- Refrigerate for 2-3 hours to allow the cake to set and the flavors to meld together.
Nutritional Information
Per serving (1/8 of cake):
- Calories: Approximately 220 kcal
- Protein: 12g
- Carbohydrates: 24g
- Fat: 9g
- Fiber: 3g
- Sugar: 11g (naturally occurring)
- Sodium: 95mg
Preparation Time: 45 minutes Cooking Time: 30 minutes Chilling Time: 2-3 hours Total Time: 3-4 hours
Tips and Tricks
- Perfect Oat Flour: For the best texture, process the oats in short bursts until you achieve a fine, flour-like consistency.
- Lemon Zest Power: When zesting the lemon, avoid the white pith as it can add bitterness. Only use the yellow part of the peel.
- Egg White Success: Use a clean, dry bowl for whipping egg whites. Even a small amount of oil or egg yolk can prevent them from whipping properly.
- Natural Sweetening: If you prefer a sweeter cake, you can increase the honey to 3 teaspoons without affecting the texture.
- Frosting Consistency: If your cottage cheese or cream cheese mixture seems too thick, add a tablespoon of milk or yogurt to reach your desired spreading consistency.
Variations and Substitutions
Different Fruits
- Replace the apple with pear or peach for a different flavor profile.
- Add blueberries or raspberries to the batter for fruity bursts.
Grain Options
- Use quinoa flakes instead of oats for a different nutritional profile.
- Mix half oats with half almond flour for a nuttier flavor.
Sweetener Alternatives
- Replace honey with maple syrup, agave nectar, or date syrup.
- For diabetic-friendly options, use stevia or erythritol (adjust quantities accordingly).
Dairy Substitutes
- Use plant-based milk and yogurt for a dairy-free version.
- Replace cream cheese with dairy-free alternatives like cashew cream cheese.
Common FAQs
Q: Can I make this cake gluten-free?
A: Yes! Oats are naturally gluten-free, but make sure to use certified gluten-free oats if you have celiac disease or gluten sensitivity, as cross-contamination can occur during processing.
Q: How can I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve after the first day!
Q: Can I freeze this cake?
A: Yes, you can freeze the unfrosted cake layers for up to 3 months. Thaw overnight in the refrigerator before adding the lemon curd and frosting.
Q: Can I make this cake vegan?
A: To make a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based milk, and substitute honey with maple syrup or agave nectar.
Q: My cake seems too moist. What did I do wrong?
A: This is a naturally moist cake due to the fruit content. If it seems underbaked, you might need to increase the baking time by 5-10 minutes, or your oven temperature might be running low.
Storage and Make-Ahead Tips
- Make-Ahead Components: The lemon curd can be made up to 3 days in advance and stored in the refrigerator. The oat flour can be prepared in advance and stored in an airtight container.
- Freezing Instructions: The baked cake layers (unfrosted) can be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 3 months.
- Assembled Cake Storage: The fully assembled cake is best enjoyed within 2-3 days, kept refrigerated.
- Room Temperature Serving: For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving to take the chill off.
- Travel Tips: If transporting the cake, chill it thoroughly first and transport in a cooler or insulated bag, especially during warm weather.
This delightful Lemon Oatmeal Cake proves that healthy desserts don’t have to sacrifice flavor. With its bright citrus notes, wholesome ingredients, and creamy frosting, it’s perfect for special occasions or as a nutritious treat any day of the week. Enjoy!
