Oat Flour Bundt Cake. My desire to experiment with the recipe and make it stems from wanting to create a dessert with a higher protein content than my usual bundt cake. I also replaced the milk with oat milk and the recipe does not include butter but seed oil, so it is also lactose-free.
I had to do several tests because oat flour has a different texture than classic flour, but after several tests, I think I reached my perfect recipe which, surprisingly, also satisfied my husband’s palate 😂.
The flavor of this bundt cake is really delicious because the oat flour already gives it its own flavor which is enhanced by the grated lemon zest.
The recipe is very simple: it can be prepared with a simple electric whisk and does not require whipping the egg whites separately, so it becomes very quick and easy.
As I was saying, the ultra-soft texture is even more crumbly than the classic bundt cake, so I recommend a springform pan for baking so you can remove it more easily without breaking it. Wait until it’s completely cooled to remove it from the pan.
This bundt cake will stay soft for several days, especially if kept in the classic cake holders with a lid. If you don’t have oat flour, I can tell you it’s easily replaceable by finely grinding the classic oat flakes we often use for breakfast. The important thing is to grind them with a chopper or coffee grinder that makes them into flour.
For those who love recipes with a higher protein content, I can also remind you of other recipes like
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 322.71 (Kcal)
- Carbohydrates 42.18 (g) of which sugars 22.17 (g)
- Proteins 5.98 (g)
- Fat 15.30 (g) of which saturated 2.71 (g)of which unsaturated 12.03 (g)
- Fibers 2.46 (g)
- Sodium 39.20 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 1 1/4 cups sugar
- 2/3 cups seed oil
- 2/3 cups oat milk
- 1 lemon zest (grated)
- 3 cups oat flour
- 1 packet baking powder
Tools
- 1 Electric whisk
- 1 Bundt pan
Preparation
Place the eggs in a mixing bowl, add the sugar, and with an electric whisk, beat the eggs until they are beautifully fluffy.
When the eggs are well beaten, add the grated lemon zest, then the oil, the milk, and while still mixing with the electric whisk, add the flour and finally the baking powder.
Grease and flour the 10-inch pan, as mentioned, I recommend using a springform one. Pour the batter into the pan and bake in a preheated oven at 350°F for about 35 minutes.
After 35 minutes, it should be baked but always do the toothpick test to check if it’s done. Wait until it’s completely cool to remove the outer ring of the pan, I know it will be difficult to wait because the aroma it releases in the kitchen is very intense. It’s an incredibly soft and crumbly bundt cake, truly a delight.
NOTES
The lactose-free oat flour bundt cake is really very good with a distinct taste that remains incredibly soft for several days. If you want it to be even more indulgent and protein-rich, you could cover the surface with almond flakes before baking.
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