Orange & Cardamom Oat Cake
A healthy eat-anytime cake
Equipment
- cake pan- with the expandable removable sides
Ingredients
- 3 juicy oranges
- 1 1/2 cups full-fat coconut milk
- 1/4 cup melted coconut oil
- 2 TBSP maple syrup
- 1 teaspoon orange zest
- Flax egg: 3 tbsp ground flax + 6 tbsp water
- 2 cups rolled oats
- 2/3 cup shredded coconut
- 2 teaspoons freshly grated nutmeg
- 2 teaspoons ground cinnamon
- 1 TBSP ground cardamom
- 4 TBSP sunflower seeds
- For serving: drizzle of maple syrup and/or whipped cream
Instructions
- Prepare the cake pan by greasing it with butter and then shaking some flour around until it is coated. Use a pan the has the expanding and removable sides. In a small bowl, mix the ground flax and water with a fork and then let sit for a few minutes to thicken.
- Meanwhile, peel & chop the oranges and blend with the coconut milk and maple or honey. Pour into a large bowl and add orange zest, ghee and flax “eggs” which should have thickened up by now!
- In a separate bowl, combine oats, spices, seeds & coconut and stir gently to distribute spices. When finished, combine dry ingredients with the bowl of wet ingredients and gently mix so that the oats get evenly saturated in the wet mixture.
- Pour into pan of choice and bake at 350F between 35-45 minutes depending on depth of the pan. When the top is crispy & golden, remove from oven. The perfect consistency should be able to hold it own as a “slice”, but also still be soft and moist. A scoop of coconut yogurt or a drizzle of maple syrup on top would make it divine!
Notes
This cake by itself is not overly sweet and so if you would enjoy a sweet treat, drizzle maple syrup and whipped cream on top for the perfect dessert!