A fluffy, swirled mini cake packed with wholesome oats, creamy yogurt, and a boost of protein. With a beautiful marbled look and a soft, moist texture, this cake is ideal as a post-workout snack, light breakfast, or healthy dessert. Small in size, big in flavor – and no refined sugar!
🌀Mini Marble Kugelhopf Cake🍰
Description
A fluffy, swirled mini cake packed with wholesome oats, creamy yogurt, and a boost of protein. With a beautiful marbled look and a soft, moist texture, this cake is ideal as a post-workout snack, light breakfast, or healthy dessert. Small in size, big in flavor – and no refined sugar!
Ingredients
Instructions
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Mix the wet ingredients
In a bowl, whisk together the Egg, Date syrup, and Coconut oil.
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Add the Milk and Yogurt, then mix until fully combined.
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Combine the dry ingredients
Mix the Oat flour, Whey protein, Baking powder, and Salt.
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Make the Batter
Stir gently until a smooth, medium-thick Batter forms.
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Add the Cocoa powder to one part and stir.
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If it gets too thick, add a bit of of Milk just to that part.
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Prepare the pan
Grease the mini bundt cake pan with Coconut Oil and lightly dust it with Oat Flour.
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Create the marble swirl
Spoon the light and dark Batters alternately into the prepared pan.
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Swirl gently with a toothpick or skewer to create a marble effect.
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Then, use a knife to cut through the Batter in a star pattern.
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Bake
Bake in the preheated oven for 30–35 minutes.
If the top starts to brown too quickly, you can loosely cover the Cake with aluminum foil to protect it.
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Cool and serve
Let the cake cool in the pan for 10 minutes, then carefully remove and allow it to cool completely before slicing.
English 
German