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Vegan Baked Oats: Sugar-Free Oat Flour Cake with Chocolate Glaze and Cacao Nibs

Vegan Baked Oats / Sugar Free Oat Flour Cake

Author: Plantbasedredhead
Eat cake for breakfast with these tasty vegan baked oats! They are like oatmeal but due to the ground ingredients, more of an oat flour cake. Plus they are sweet but sugar-free.
4,91 from 10 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine International
Servings 1 Baked Oats Cake
Calories 3013 kcal

Useful equipment

Ingredients
  

Baked Oats

  • 1 cup walnut pieces
  • 2 cups oats
  • 2 bananas
  • 3 tbsp tahini
  • 7 dates pitted
  • 1 tbsp baking powder
  • 1 tsp cinnamon ground
  • 1 pinch salt
  • 1 cup oat milk or another vegan milk, room temperature
  • 4 tbsp cocoa nibs *) - add 1 tbsp if you also want to decorate your cake with them
  • 1 tsp coconut oil if necessary, for your baking pan

Chocolate Glaze

  • 8 dates
  • 4 tbsp cacao powder
  • 3 tbsp coconut oil
  • 4 tbsp oat milk or another vegan milk

Instructions
 

Baked Oats

  • Preheat the oven to 180 C (350 F).
  • In the food processor grind the oats and nuts until fine (they don't have to be superfine like flour) and put them in a bowl.
  • Then chop and combine the bananas, tahini, dates, baking powder, cinnamon, and salt in the food processor.
  • Add this mass, together with vegan milk and cocoa nibs, to the ground oats and nuts, and stir.
  • Pour the batter into a casserole/brownie pan or loaf pan. Depending on the baking pan, spread a teaspoon of oil if necessary.
  • Bake the baked oats at 180 C degrees (350 F) top/bottom heat for approx. 45 minutes in a casserole dish or for approx. 60 minutes in a loaf tin.
  • At the end of the baking time (toothpick test!) open the oven door and let the cake cool down a bit.
  • After the baked oats have cooled down for about 15 min., you can place a (long) plate onto the baking dish, and turn it around so that the cake slides onto the plate. There you let it cool down further.

Chocolate Glaze

  • Mix all the ingredients in the food processor.
  • Spread the frosting around and on top of the cooled baked oats breakfast cake. The icing will become quite firm over time, especially in the fridge.
  • Optional: If you want to add cocoa nibs on top, then add them immediately after applying the glaze.

Video

@plantbased.redhead

Vegan Baked Oats Breakfast Cake 💚 Healthy and so tasty! 💪🤤 Recipe on my blog 🌱👩‍🦰 #cakeforbreakfast #veganrecipes #veganfood #vegansoftiktok #bakedoats #veganbakedoats #fyp

♬ оригинальный звук - rinaskrigan

Notes

  • The size of my loaf tin is 25 x 11.5 x 7 cm (9.8 x 4.5 x 2.8 inches). It is like an 1.25 lb loaf pan. 
  • So far I have only ever prepared the chocolate glaze with coconut oil, except once, when I dared to try rapeseed oil. That worked too, but somehow the coconut oil made it firmer, so I had the feeling that everything held together better.
  • A simple and cheap thing but so helpful: If you don't have a reasonable and flexible spatula, please buy one! I don't know why I waited so long to do this. This piece is great for getting whatever you need out of the food processor quickly and easily without the problem, that too much stays inside, sticking to the walls. I also use it to spread the chocolate icing.

Nutrition

Serving: 1 baked oats cakeCalories: 3013kcalCarbohydrates: 329gProtein: 67gFat: 184gSaturated Fat: 63gPolyunsaturated Fat: 74gMonounsaturated Fat: 28gSodium: 1515mgPotassium: 3383mgFiber: 57gSugar: 125gVitamin A: 868IUVitamin C: 25mgCalcium: 1541mgIron: 21mg