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!
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!
In a bowl, whisk together the Egg, Date syrup, and Coconut oil.
Add the Milk and Yogurt, then mix until fully combined.
Mix the Oat flour, Whey protein, Baking powder, and Salt.
Stir gently until a smooth, medium-thick Batter forms.
Add the Cocoa powder to one part and stir.
If it gets too thick, add a bit of of Milk just to that part.
Grease the mini bundt cake pan with Coconut Oil and lightly dust it with Oat Flour.
Spoon the light and dark Batters alternately into the prepared pan.
Swirl gently with a toothpick or skewer to create a marble effect.
Then, use a knife to cut through the Batter in a star pattern.
Bake in the preheated oven for 30–35 minutes.
Let the cake cool in the pan for 10 minutes, then carefully remove and allow it to cool completely before slicing.