Oat milk is all about being healthy, and this cake is about being sustainable and indulgent. Zero waste recipes are my absolutely favourite because I always leave the kitchen feeling a little bit more accomplished. I swirled the leftovers from the oat milk into this delicious cake batter that has strong espresso, hints of cinnamon and really goes perfect with a cup of coffee. My mother ended up eating this from the cake serving plate itself – it was that good!
I added a simple espresso glaze to run over the cake, that has some cocoa powder for a bit of chocolate intensity. This cake in texture is a bit fudgey due to the soaked oats – which will surprise you at the first bite.
If you feel the top of the cake is browned enough, yet the skewer comes out with uncooked batter, loosely cover with foil and continue to bake.
Serves 8" cake tin
- ½ cup leftover oatmeal
- 1 cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup vegetable oil
- ½ cup brown sugar
- ¼ cup espresso
- 1/3 cup icing sugar
- 2-3 tsp espresso
- 1 tbsp cocoa powder (unsweetened)
- Preheat the oven to 200C
- Whisk the sugar and oil until emulsified (5-7 minutes)
- Add the vanilla and espresso and whisk
- Follow up with oatmeal, and then flour and other dry ingredients
- Mix to combine
- Pour into prepared greased and floured tin
- Bake for 25 to 30 minutes, depending on the depth of your pan.
- Allow the cake to cool completely before glazing
- Whisk the ingredients together until smooth and lumpless
- Once the cake has completely cooled, pour over the cake and let set before slicing