Eggless Berry & Almond Oat Cake
No reviews
prep time | 45 minutes Processing Time
Try our Eggless Berry & Almond Oat Cake: moist, flavorful, and packed with berries and almonds. Get the easy recipe for a delightful treat!
Nutritional Information
- 1 ½ cup (about 400g) Mixed Berries (I used 125g raspberries, 250g blueberries. You can use strawberries as well, just swap with 125g of blueberries)
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2 tbsp Maple syrup
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2 tbsp Butter
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1 tsp Cinnamon powder
- Cup Harraways Rolled Oats
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1 Cup All-purpose flour
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2 Tsp Baking Powder
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1 Tsp Baking Soda
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½ Tsp Salt
-
2 Tsp Cinnamon Powder
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250g Sour Cream
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½ Cup Oil (any neutral Vegetable oil)
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1 Cup Brown Sugar
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2 Tsp Vanilla Bean/extract (or from the heart)
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½ Cup Shredded Coconut
-
¼ Cup Sliced Almonds
Ingredients
For the Berry Topping
For the Cake
Hidden
Eggless Berry & Almond Oat Cake
No reviews
prep time | 45 minutes Processing Time
Try our Eggless Berry & Almond Oat Cake: moist, flavorful, and packed with berries and almonds. Get the easy recipe for a delightful treat!
Nutritional Information
- 1 ½ cup (about 400g) Mixed Berries (I used 125g raspberries, 250g blueberries. You can use strawberries as well, just swap with 125g of blueberries)
-
2 tbsp Maple syrup
-
2 tbsp Butter
-
1 tsp Cinnamon powder
- Cup Harraways Rolled Oats
-
1 Cup All-purpose flour
-
2 Tsp Baking Powder
-
1 Tsp Baking Soda
-
½ Tsp Salt
-
2 Tsp Cinnamon Powder
-
250g Sour Cream
-
½ Cup Oil (any neutral Vegetable oil)
-
1 Cup Brown Sugar
-
2 Tsp Vanilla Bean/extract (or from the heart)
-
½ Cup Shredded Coconut
-
¼ Cup Sliced Almonds
Ingredients
For the Berry Topping
For the Cake
Hidden
Method
- Pre-heat oven at 180°C (356°F) for 45-50 minutes and line a 9-inch cake pan with parchment paper and apply butter.
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Prepare the berry topping first. Wash your berries. If using strawberries, slice the. Set aside.
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Melt butter in a pan, add maple syrup, then berries and cinnamon powder. Combine until nicely coated. Transfer in the lined cake pan and evenly distribute
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In a large bowl, combine Harraways Rolled Oats, all-purpose flour, baking powder, baking soda, salt and cinnamon powder. Mix well.
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In a separate bowl, add sour cream, oil, brown sugar, and vanilla extract. Mix until fluffy and add to the dry mix.
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Add shredded coconut and sliced almonds and fold in everything without over mixing.
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Transfer to the cake pan with berry topping, spread evenly to cover the surface.
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Bake in the pre-heated oven for 45-50 minutes or until toothpick inserted into the centre comes out clean.
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Allow the cake to cool for 15-20 minutes. Then flip the pan and release the can on a plate.
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Serve the berry & almond oat cake warm with vanilla ice-cream or coconut yoghurt. Enjoy!
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