This Oatmeal Dessert Cake is an easy and healthy option for anyone looking to satisfy their sweet cravings without the use of refined flour, eggs, or added sugar. Creamy, chocolatey, and perfectly indulgent, this cake is made with gluten-free oat flakes and mascarpone cheese, creating a rich and satisfying texture. Whether you’re serving it as a dessert or enjoying it as a snack, this cake is a guilt-free treat that comes together quickly and requires no baking.
Ingredients
- Gluten-Free Oat Flakes: 1 1/4 cups (120 g)
- Mascarpone Cheese: 1 cup (220 g)
- Vanilla Extract: 2 tablespoons (30 ml)
- Unsweetened Cocoa Powder: 2 teaspoons (10 g)
- Sweetened Almond Milk (or coconut milk or regular milk): 1 cup (250 ml)
Step-by-Step Instructions
1. Prepare the Cake Base
Start by preparing the oat mixture, which will form the base and top layer of the cake. In a large bowl, combine 1 1/4 cups of gluten-free oat flakes with 2 teaspoons of unsweetened cocoa powder. The cocoa powder adds a rich chocolate flavor to the oats without the need for added sugar, while the oats provide the structure for the cake.
Next, slowly pour in 1 cup of sweetened almond milk (or your preferred milk choice, such as coconut milk or regular milk). Stir the mixture well to ensure that all the oats are fully soaked in the liquid. Set the bowl aside for 10-15 minutes to allow the oats to absorb the milk and soften. This step is essential for achieving a creamy and tender texture in the final cake.
2. Prepare the Cream Layer
While the oats are soaking, prepare the rich and creamy mascarpone layer. In another bowl, combine 1 cup of mascarpone cheese with 2 tablespoons of vanilla extract. Stir the mixture until it becomes smooth and creamy. The mascarpone adds a luxurious, slightly sweet creaminess to the cake, while the vanilla enhances the overall flavor without the need for sugar. This layer will provide a delightful contrast to the hearty oats.
3. Assemble the Cake
To assemble the cake, start by lining a 6-7 inch (15-18 cm) round or square cake pan with parchment paper. This will make it easy to remove the cake once it has set.
Begin by pouring half of the oat mixture into the bottom of the prepared pan. Use a spatula or the back of a spoon to spread it evenly across the surface, ensuring that it forms a solid, even layer. This will serve as the base of the cake.
Next, carefully spread the mascarpone-vanilla cream over the first oat layer. Be gentle to avoid mixing the two layers together. This creamy middle layer will add a wonderful texture and flavor contrast to the cake.
Finally, pour the remaining oat mixture over the mascarpone cream, spreading it evenly to form the top layer of the cake. Make sure the top layer is smooth and covers the mascarpone layer completely.
4. Chill the Cake
Once assembled, place the cake in the refrigerator to set. Refrigerate for at least 2 hours, or for the best results, leave it to chill overnight. The chilling process allows the oats to firm up and the layers to meld together, resulting in a cohesive and delicious cake.
5. Serve
After the cake has chilled and set firmly, remove it from the refrigerator. Gently lift the cake out of the pan using the parchment paper and place it on a cutting board. Slice the cake into squares or wedges for serving. If desired, you can garnish the top with a sprinkle of extra oat flakes or a dusting of cocoa powder to enhance the presentation.
Nutritional Information (per serving)
This recipe makes 6-8 servings.
- Calories: 250 kcal
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 30mg
- Carbohydrates: 21g
- Fiber: 3g
- Sugar: 6g
- Protein: 6g
Why You’ll Love This Oatmeal Dessert Cake
- No Refined Sugar: Sweetened naturally with almond milk or your choice of milk, this cake is free from any added sugars, making it a healthier alternative to traditional desserts.
- No Flour or Eggs: Perfect for those following a gluten-free or egg-free diet, this cake is made with oats and mascarpone, offering a unique and satisfying texture.
- Easy and No-Bake: With no baking required, this recipe is incredibly easy to prepare. All you need is a few simple ingredients and some time to let the cake set in the fridge.
- Rich and Creamy: The combination of oats, cocoa powder, and mascarpone creates a deliciously rich and creamy dessert that feels indulgent but is surprisingly wholesome.
Customization Tips
- Milk Alternatives: While the recipe calls for sweetened almond milk, you can easily substitute it with coconut milk, soy milk, or even regular dairy milk based on your preference. Just make sure it’s sweetened to maintain the right balance of flavors.
- Add Toppings: For extra texture and flavor, consider adding toppings like crushed nuts, coconut flakes, or even a drizzle of dark chocolate before serving.
- Make It Dairy-Free: To make this recipe dairy-free, replace the mascarpone with a dairy-free alternative, such as coconut cream or a cashew-based cream cheese.
Serving Suggestions
This Oatmeal Dessert Cake is incredibly versatile. Serve it as a healthier dessert option after a meal, or enjoy a slice with your afternoon tea or coffee. Its creamy texture and chocolatey flavor make it a satisfying treat that won’t leave you feeling weighed down. You can also store it in the fridge for a few days, making it a great make-ahead dessert for gatherings or meal prep.
With no flour, eggs, or added sugar, this oatmeal dessert cake is a perfect balance of indulgence and nutrition, proving that healthy desserts can be just as delicious as their more traditional counterparts. Enjoy this creamy, rich, and satisfying cake guilt-free!
