Strawberry Shortcake with Baked Oats

This is a breakfast cake! A unique take on a strawberry shortcake, made with oat flour (easy to make yourself). This cake is a great way to prep tasty breakfasts for the week ahead.

Ingredients

Cake

5-6 Large Strawberries (Mashed)

4 Dates (soak in hot water for 5 minutes, drain & then mash)

2 Cups Oat Flour

1 Cup Almond Flour

1 tsp Vanilla Extract

1 tsp Baking Powder

3/4 Cup Oat (or Soy Milk)

A Pinch of Salt

 

Cashew Protein Whip

1 Cup Vanilla Yoghurt

2 Scoops Vanilla Protein Powder

1/2 Cup Cashews (soak in hot water for 10 minutes, and then drain)

2 Tbsp Agave (or choice of liquid sweetener)

1 tsp Cinnamon

1 tsp Vanilla Extract

Instructions

Preheat the oven to 350F and line a square baking tray.

Make your own oat flour in the food processor or blender. Super easy and quick!

Mix together all the ingredients for the cake. The mixture should be thick and slightly sticky.

Pour mixture into the baking tray and bake in the oven for 20 minutes, or until a skewer comes out clean. Cool completely and slice in half horizontally.

Make the cashew whip. Place all the cashew protein whip ingredients into a food processor and process until smooth.

Place one layer of the cake in the bottom of a container, top with half the cashew protein whip and then add the other layer of cake, and then the remaining whip on top. Set in the fridge for 3 hours.

Garnish with a sliced strawberry and a dash of cinnamon! Can be stored in the fridge for 4-5 days.

We hope you enjoyed making this breakfast cake!

How did your breakfast cake turn out? Let us know in the comments below.

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