After making yet another homemade plant-based milk, this time with hazelnuts, I decided to use it to prepare this light and genuine cake for breakfast! It’s a plum cake made with okara, which is the leftover oat milk from a previous preparation. This cake is marbled with cocoa and hazelnut milk with plenty of oats and chopped hazelnuts on top! Again, the okara replaced the eggs and resulted in a healthy pantry cake perfect for the whole family! You can serve it and enjoy it for breakfast with a cappuccino or give it to your children as a snack, getting them used to more authentic and less sugary flavors than the snacks available on the market! You will be confident that you are giving your children something truly good from a nutritional standpoint, as both the okara and hazelnuts are rich in fiber, vitamins, minerals, and antioxidants! Next time, I’ll use the leftover hazelnut milk to see which version we like best! What doesn’t change is the softness and final texture, which is truly remarkable, and believe me, dipped in a cappuccino, it will be phenomenal!
If you’re interested in other ideas for using the “leftovers” from your homemade plant-based milk, here are some suggestions:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1.5 cups type 1 flour
- 1/3 cup buckwheat flour
- 3.5 oz oat okara (from homemade oat milk)
- 1/2 cup yogurt (I use cereal or plain)
- 1/3 cup brown sugar
- 3/4 cup hazelnut milk
- 1/4 cup peanut oil
- 1.5 tbsps cornstarch
- 1 tbsp unsweetened cocoa powder
- 1 tbsp oat flakes
- 2.5 tsps baking powder
- 0.7 oz whole hazelnuts
- 1 tsp salt (level)
- to taste powdered sugar
Tools
- 2 Bowls
- 1 Sieve
- 1 Hand Whisk
- 1 Ladle
- 1 Cutting Board
- 1 Knife
- 1 Parchment Paper
- 1 Loaf Pan
Steps
In a large bowl, sift the powders, i.e., the two flours with the cornstarch and baking powder, then mix by adding also the brown sugar (fig. 1).
In another bowl, combine all the liquid ingredients, starting with the yogurt and oat okara with a pinch of salt.
Add in order the oil and mix with a hand whisk (fig. 2 and 3).
Pour the hazelnut milk slowly as previously prepared following the recipe instructions and continue to work until you get a smooth and homogeneous mixture (fig. 4).
Pour the dry ingredients into the bowl with the liquid ingredients (fig. 5).
Mix with great care until you obtain a uniform dough (fig.6).
Divide the dough into 2 equal parts (fig. 7).
Combine the sifted cocoa into one of the two bowls and mix well (fig. 8).
Separately, on a cutting board, chop the hazelnuts coarsely and set aside (fig. 9).
Fill the loaf pan lined with parchment paper, alternating a ladle of cocoa batter with a white one, then sprinkle the surface with oat flakes and chopped hazelnuts (fig. 10).
Bake in preheated oven at 350°F for about 35 minutes. The toothpick test will always be the guide, then turn off and remove from the oven (fig. 11).
Allow the vegan cocoa plum cake with oat okara and hazelnuts to cool at room temperature before taking it out of the pan.
Dust with powdered sugar as desired and serve!
And voilà… the vegan cocoa plum cake with oat okara and hazelnuts is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the vegan cocoa plum cake with oat okara and hazelnuts at room temperature under a glass dome or inside an airtight container for up to 3-4 days.
Tips and Suggestions
🟣 The oat okara in this recipe is really good, but of course, you can replace it without problems with rice, almond, hazelnut okara, etc., based on your preference in choosing your homemade plant-based milk.
🟣For a completely gluten-free version, replace the type 1 flour with a universal flour mix like Schar and ensure that the oat flakes are free from contamination (read the ingredient list on your package).
🟣For an even more delicious version, I also suggest adding a handful of finely chopped hazelnuts to the batter before transferring it to the pan along with some chocolate chips. Delicious!
