オートミール入りしっとりアーモンドケーキ – 小麦粉を使わない簡単レシピ
I wasn’t sure if this almond cake would work since I was replacing the usual wheat flour with oats, but it actually turned out really moist with a soft, slightly chewy texture. Let me show you exactly how I made this almond and oatmeal cake. To make this almond cake, take a large mixing bowl that gives you plenty of room to work with. Crack two eggs into a small separate bowl first to make sure the eggs are fresh and there are no shell pieces. Then pour the eggs into the large bowl and add 80 g of sugar. That is a little over a third of a cup. Mix the eggs and sugar together until they are fully mixed and the sugar is blended into the eggs. Next, add 100 g of melted unsalted butter that has cooled down a little so it is just warm but not hot. Then give it a quick mix. Now add 100 g of rolled oats to the bowl. You can use regular oats if you want, but I like sprouted rolled oats because they’re easier to digest and slightly more nutritious. Stir them into the batter until the oats are fully mixed in. Next, add 100 g of almond flour, which is about 1 cup, to the bowl. Pour it in and mix it through the batter, folding it until there aren’t any dry bits left. The batter will feel thicker once the almond flour is in, and you can see it start to come together. Next, take an orange or a lemon and use a grater or a zestester to scrape off just the colored outer part of the peel. You don’t want the white part underneath because it tastes bitter. Add the zest into the batter and stir it in so it mixes evenly and you get that fresh citrus flavor throughout. Next, add one teaspoon of vanilla extract or 1 teaspoon of vanilla sugar to the batter. Stir it in until it’s evenly mixed with the rest of the ingredients. Next, add 150 ml of room temperature milk, which is about 2/3 of a cup. Mix it into the batter until the cake batter becomes smooth and pourable, as you can see in the video here. Now, take a loaf pan and line it with parchment paper so the cake won’t stick. Pour all of the batter from the bowl into the pan, making sure you scrape the sides so nothing is left behind. Once all the batter is in, gently shake the pan a little so the batter sits evenly and fills the pan fully. Bake the oat and almond cake in a preheated oven at 180° C, which is 350° F for 40 minutes until the top turns golden brown and your kitchen smells absolutely amazing. This oat and almond cake is moist and soft with a little chew from the oats. You can taste the almonds and it’s sweet enough to enjoy without being too much. The cake feels light but still has a good satisfying texture when you bite into it. If you liked this Oatin almond cake, you should also check out this delicious oat and almond cookies recipe here. They come out chewy in the middle with perfectly crisp edges. And honestly, they might be the best cookies I have made in ages. Check it out now. [Music]
I wasn’t sure if this almond cake would work since I was replacing the usual wheat flour with oats, but it actually turned out really moist with a soft, slightly chewy texture. Let me show you exactly how I made this almond and oatmeal cake.
👉 I like to use this blanched almond flour for a light cake: https://amzn.to/4pQpAHP
👉 Use these gluten-free sprouted oats here: https://amzn.to/4mmOhte
🟢 Written Recipe: https://foodhow.com/almond-cake-with-oats-no-flour/
I love how this oat and almond cake turned out, really moist and soft. I liked the little chewiness from the oats, and the almond flavor came through nicely. It was sweet enough for me without being too much, and I honestly just kept going back for another bite.
➡️ If you liked this oat and almond cake, you should also check out this delicious oat and almond cookies recipe here: https://youtu.be/iapAbPScj3I
💬 If you try this oat and almond cake, I’d love to hear how it turns out. Drop a comment or question below and let me know what you think!
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