If you’re looking for a soft and light breakfast cake, my chocolate and oat flour bundt cake is perfect for you. It’s made with rice oil, yogurt, and erythritol instead of sugar: a simple and rustic batter, perfect for those who love less caloric yet delicious sweets.
Created to use up two chocolate bars I couldn’t finish, the cake turned out so soft and good that I made it twice in one week.
I made it with the Bimby, as I often do for convenience, but the recipe can be easily followed without it: all you need is a bowl, a whisk, and a few more minutes. (Find the procedure in the F.A.Q.)
It contains no butter or cow’s milk, yet remains incredibly soft thanks to rice oil, yogurt, and the combination of oat and type 1 flours. You can bake it in a classic bundt pan or a bundt cake mold for a more scenic effect, and it’s ideal to enjoy at breakfast, with an afternoon tea, or as a healthy dessert to serve guests.
Want to try my soft chocolate and oat flour bundt cake? I’m sure you’ll fall in love with it, but before that, take a look at the other interesting recipes and don’t miss the tips and F.A.Q. at the end of the recipe.
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 4 Minutes
- Portions: 6/8 pieces
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All seasons, Easter
Ingredients
for a 7.8″/8.6″ springform pan
- 3 eggs
- 1.76 oz erythritol
- 6 tbsp rice oil (or seed oil or olive oil)
- 0.44 cup oat milk
- 0.5 cup plain natural yogurt
- 1.2 cup oat flour
- 0.4 cup type 1 flour
- 1.13 tbsp baking powder for cakes
- 4.23 oz 85% dark chocolate (or whatever is in the pantry)
Tools
- Food Processor
Steps
Preheat the oven to 356°F
Coarsely chop the chocolate and set aside temporarily.
Insert the butterfly whisk into the bowl, add the eggs and sugar. Close with the lid and measuring cup, and whisk for 3 minutes at speed 3.5
Add the rice oil.
Also add the milk and yogurt: 30 seconds/speed 3
Combine the flours and baking powder
Finally add the vanilla: 40 seconds/speed 4 (if the mixture is too thick, you can add an extra tablespoon of milk).
Pour the batter into the greased bundt pan and decorate the surface with chocolate pieces.
Bake in a preheated oven at 356°F for 30/35 minutes, doing the toothpick test.
Wait for the cake to cool before unmolding.
You can find the instructions without Bimby in the F.A.Q.
Tips and Variations
Richer Cake: You can slightly increase the amount of chocolate in the batter, or add a tablespoon of hazelnut cream or pistachio butter for a creamier center.
Without Erythritol: You can replace it with granulated or brown sugar, in the amount of approximately 70-80 g per 100 g of erythritol, depending on the desired sweetness.
Lactose-Free Version: Use plant-based yogurt (soy, coconut, or oat).
Alternative Pan: If you don’t have a bundt or bundt cake pan, you can use a 9.5″ loaf pan or a 7.8″/8.6″ round cake pan.
How to Store the Cake
At Room Temperature: Under a glass dome or well covered, it stays soft for 3-4 days.
In the Fridge: It keeps for up to 5-6 days, but bring it to room temperature before enjoying it.
FAQ (Questions and Answers)
Can I use all-purpose flour instead of oat flour?
Yes, but you’ll get a less rustic and slightly denser cake. You can use half all-purpose flour and half type 1 or whole wheat flour.
Is erythritol suitable for everyone?
It’s a zero-calorie natural sweetener that is well tolerated, but if you don’t like it, you can substitute it with regular sugar or other sweeteners.
Generally, 100 g of erythritol is equivalent to about 70-80 g of sugar, depending on how sweet you want the result.Does the cake stay soft without butter?
Yes! The rice oil and yogurt keep the batter soft and moist even for the following days.
Can I make it by hand without Bimby?
Absolutely yes. You just need to mix the liquid ingredients first, then add the dry ones and mix well with a whisk or spatula.
