A Healthy Twist on Traditional Breakfast Cake
Transform your morning routine with this revolutionary sugar-free marble oatmeal cake that combines the goodness of protein-rich ingredients with the indulgence of chocolate swirls. Born from the need for a quick, nutritious breakfast option, this stovetop cake has become a sensation among health-conscious food enthusiasts. The beautiful marbling effect isn’t just for show – it represents the perfect marriage of wholesome oats and rich cocoa, creating a breakfast that feels like dessert while keeping your health goals on track.
Ingredients
For the Base Batter
- 2 large eggs, room temperature
- 150 ml (2/3 cup) milk
- 1 tablespoon stevia (or equivalent sweetener of choice)
- 1 teaspoon vanilla extract
- 80 g (3/4 cup) rolled oats
- 80 g (3/4 cup) almond flour
- 1 teaspoon baking powder
For the Chocolate Marble
- 1.5 tablespoons unsweetened cocoa powder
- 2 tablespoons vegetable oil
- 2 tablespoons milk
For Topping
- Sugar-free dark chocolate chips
- Unsalted peanuts
Instructions
- Prepare the Base
- Wash eggs thoroughly before cracking
- In a large bowl, whisk together room temperature eggs, milk, stevia, and vanilla extract
- Blend rolled oats in a blender until finely ground
- Add ground oats, almond flour, and baking powder to the wet ingredients
- Mix until well combined
- Create the Marble Effect
- Divide batter into two equal portions
- In one portion, add cocoa powder, vegetable oil, and additional milk
- Mix until smooth and no cocoa lumps remain
- Cook the Cake
- Grease a 12.5 cm (5-inch) frying pan
- Line bottom with parchment paper
- Heat pan over low heat
- Alternately add 2 tablespoons of plain and chocolate batter
- Sprinkle with chocolate chips and peanuts
- Cover with lid
- Cook for 10-12 minutes on low heat
- Finish and Serve
- Check doneness with a toothpick
- Let cool for 5 minutes
- Top with additional sugar-free chocolate chips
- Slice and serve
Nutritional Information
(Per serving, serves 6)
- Calories: 245
- Protein: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Fat: 16g
- Sugar: 2g
Timing:
- Prep time: 15 minutes
- Cooking time: 12 minutes
- Total time: 27 minutes
Pro Tips and Tricks
- Perfect Texture
- Grind oats to a fine powder for smoother texture
- Let eggs reach room temperature for better binding
- Keep heat consistently low to prevent burning
- Marbling Success
- Use separate spoons for each batter
- Create swirls by gently running a knife through batters
- Don’t overmix the marbling effect
Variations and Substitutions
- Milk Options: Use almond, soy, or oat milk for dairy-free version
- Flour Alternatives: Replace almond flour with coconut flour (use 1/3 amount)
- Nut Options: Substitute peanuts with almonds, walnuts, or pecans
- Protein Boost: Add 1 scoop protein powder to base batter
- Flavor Variations: Add cinnamon, nutmeg, or orange zest
Frequently Asked Questions
Q: Can I make this cake in advance?
A: Yes, prepare up to 3 days ahead and store in an airtight container in the refrigerator.
Q: Why isn’t my cake cooking in the middle?
A: Ensure pan is on low heat and give it extra time with the lid on if needed.
Q: Can I use regular sugar instead of stevia?
A: Yes, use 3 tablespoons of regular sugar as a substitute.
Q: Is this cake gluten-free?
A: Yes, if using certified gluten-free oats.
Storage and Make-Ahead Tips
- Room Temperature: Keeps for 24 hours in an airtight container
- Refrigeration: Store up to 5 days in an airtight container
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months
- Reheating: Microwave for 20-30 seconds or warm briefly in a covered pan
- Meal Prep: Make double batch and freeze portions for quick breakfasts