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.
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