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Home / Our Recipes / Eggless Berry & Almond Oat Cake

Eggless Berry & Almond Oat Cake

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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

Products used in this recipe

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Rolled Oats 800g

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Rolled Oats 1.3kg

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Rolled Oats 1.5kg

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    Ingredients

    For the Berry Topping

  • 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

  • For the Cake

  • 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

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Home / Our Recipes / Eggless Berry & Almond Oat Cake

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

    Ingredients

    For the Berry Topping

  • 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

  • For the Cake

  • 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

  • Hidden

Method

  1. 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.
  1. Prepare the berry topping first. Wash your berries. If using strawberries, slice the. Set aside.

  1. 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

  1. In a large bowl, combine Harraways Rolled Oats, all-purpose flour, baking powder, baking soda, salt and cinnamon powder. Mix well.

  1. In a separate bowl, add sour cream, oil, brown sugar, and vanilla extract. Mix until fluffy and add to the dry mix.

  1. Add shredded coconut and sliced almonds and fold in everything without over mixing.

  1. Transfer to the cake pan with berry topping, spread evenly to cover the surface.

  1. Bake in the pre-heated oven for 45-50 minutes or until toothpick inserted into the centre comes out clean.

  1. Allow the cake to cool for 15-20 minutes. Then flip the pan and release the can on a plate.

  1. Serve the berry & almond oat cake warm with vanilla ice-cream or coconut yoghurt. Enjoy!

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