The cocoa cake with oat flour is an ideal dessert for breakfast, perfect for those looking for a light alternative without giving up indulgence.
In this recipe, I replaced sugar with erythritol, the difference lies in the caloric content, a healthy option without compromising taste.
Oat flour contains little gluten and has a low glycemic index, for this reason, it deserves to be considered as a substitute for wheat flour, excellent for sweet and savory preparations.
The cocoa cake with oat flour is the balanced dessert for indulging without guilt, naturally, without exceeding in portions.
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups oat flour
- 1/3 cup cornstarch
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 1 cup rice and coconut plant-based beverage
- 3 tbsps butter
- 2/3 cup erythritol
- 1 packet baking powder
- vanilla flavor
- to taste powdered sugar
Tools
- Hand Mixer
- Springform Pan
Steps
In a bowl, pour the oat flour, cornstarch, baking powder, and cocoa.
Mix all the powders well.
In another bowl, pour the two eggs and erythritol, work with the electric mixer.
Add the liquids: plant-based milk and melted butter.
Gradually add the mixed powders, working with the beaters.
Grease and flour a 8.6-inch diameter pan and pour in the batter.
Preheat the oven to 338°F and bake for 30/35 minutes, test with a skewer before removing from the oven.
Once cooled, plate and give a light dusting of powdered sugar.
The cocoa cake with oat flour has a chocolaty appearance, simple to enjoy in the morning with milk or a good cup of coffee, a satisfying breakfast that will give you the energy to face the day.
