The oat flour cake is made with four ingredients and cooks in the microwave in three and a half minutes: a mini mug cake without eggs and sugar dedicated to those like me who unfortunately sometimes or periodically have to deal with intolerances. And you have to make do. For me, from time to time, the oat flour cake replaces porridge. I use the same ingredients and replace the flakes with the same amount of oat flour. Just for a change. Enjoyed warm with Greek yogurt, the oat flour cake is ideal for breakfast but don’t leave it to cool down or it will dry out too much and become rubbery. Prepare it and eat it.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1/4 cup oat flour
- 1/2 teaspoon unsweetened cocoa powder
- 1/3 cup water
- 1 teaspoon baking powder
- 1.76 oz plain Greek yogurt (to complete)
Tools
- 1 Bowl
- 1 Baking Dish white 4 inches
- 1 Hand Whisk
- 1 Microwave Oven Whirlpool
Steps
In a bowl, pour the flour and unsweetened cocoa powder. I didn’t add sugar, but if you want, you can sweeten with half a tablespoon. Also add the baking powder and mix the dry ingredients, then add the water little by little, continuing to stir to blend the ingredients well and avoid lumps. Transfer the mixture, which will be quite liquid, into a four-inch baking dish suitable for microwave cooking and cook at 900w for three and a half minutes. Sprinkle with powdered sugar, add a scoop of Greek yogurt, and serve.
Notes
Inspired by Caterina Caramelli.
