The Cloud Oat Bundt Cake
Traditional recipe and also with the Bimby, low glycemic index.
Excellent for breakfast for both adults and children, fragrant, ideal for those who have weight or diabetes issues, as oat flour is low in glycemic index.
The Cloud Oat Bundt Cake, which we will make, will have a process allowing it to maintain the right softness even though oat flour is more compact than other flours.
The trick is to incorporate as much air as possible during the process.
An extremely important thing is that all ingredients must be at room temperature.
This recipe can be made with all types of flour and also as muffins.
Recipes thought for you:
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 135.15 (Kcal)
- Carbohydrates 40.24 (g) of which sugars 1.59 (g)
- Proteins 5.26 (g)
- Fat 3.60 (g) of which saturated 1.19 (g)of which unsaturated 2.18 (g)
- Fibers 2.28 (g)
- Sodium 74.06 (mg)
Indicative values for a portion of 100 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
Let’s go shopping
- 2 1/4 cups oat flour (or another flour of your choice)
- 2/3 cup oat milk
- 7 oz erythritol (or sugar or 50 g stevia)
- 2/3 cup yogurt (plain or Greek)
- 1 tbsp baking powder
- 2 eggs
- 1 pinch salt
- 2 tsp vanilla extract (or 2 packets of vanillin)
- as needed erythritol (powdered)
The Cloud Oat Bundt Cake
Tools
What we need to make
- 2 Bowls
- 1 Electric whisk
- 1 Food processor or the Bimby
- 1 Bundt pan 9 inches
- 1 Sieve
Steps
To make
Sift together the flour and baking powder.
In a bowl if working with whisks, or in the mixer, place the sweetener with the yogurt, vanilla, and oat milk, and mix well until fully dissolved. (you shouldn’t feel the graininess of the erythritol in the mixture), and set aside.
Now whisk the egg whites with a pinch of salt until stiff peaks form.
When they are well whipped,
continue adding the yolks one at a time while the whisks are still moving.
Then add the previously well-sifted dry ingredients, alternating with the yogurt mixture. One tablespoon at a time, this time use a spatula, making circular movements from top to bottom to avoid deflating the mixture.
Preheat the static oven to 350°F, and prepare a bundt or cake pan of about 9 inches, buttered and floured, and pour the obtained mixture.
Bake the cake for about 40 minutes, do the toothpick test.
Once cooled, you can unmold the cake and finish with powdered erythritol.
Sift together the flour and baking powder.
Place the sweetener with the yogurt, vanilla, and oat milk, and mix well until fully dissolved. (you shouldn’t feel the graininess of the erythritol in the mixture) 3 min. speed 4 and set aside in a bowl.
Now insert the butterfly and whisk the egg whites with a pinch of salt until stiff peaks form, 4 min. speed 4.
While the whisks are still in motion at speed 4, add the yolks one at a time through the opening.
Reduce speed to 2 and then add the previously well-sifted dry ingredients, alternating with the yogurt mixture. One spoonful at a time, always with the butterfly in motion.
Preheat the static oven to 350°F, and prepare a bundt or cake pan about 9 inches, buttered and floured, and pour the obtained mixture.
Bake the cake for about 40 minutes, do the toothpick test.
Once cooled, you can unmold the cake and finish with powdered erythritol.
Storage
The Cloud Oat Bundt Cake can be stored for up to 4 days under a cake dome.
FAQ (Questions and Answers)
The Cloud Oat Bundt Cake
Can I add chocolate chips?
Yes, but you must freeze them beforehand and add them at the last moment.
Yes, but you must freeze them beforehand and add them at the last moment.
