Triple Layered Oat Cake

Triple Layered Oat Cake


Have you seen anything more beautiful than this? Three gorgeous chewy layers filled with soft, smooth cream, topped with fresh, juicy fruits. It’s as close as cake can be to perfection.

I came up with this recipe one morning, while preparing my morning porridge. I was thinking ‘gee as tasty as it is, porridge sure doesn’t look like much’. And then I asked myself how can I make porridge look hot and sassy, something to look forward to, something to crave. And then there was cake. Because everything tastes better if it looks like cake.

The layers of this cake are literally porridge. There’s oats, there’s banana, there’s nut milk and a pinch of healthy sweetener. The filling is a simple cashew cream that I usually drizzle on top of my porridge. And the fruits, well, the fruits are simply my favorites. There’s not much that comes close to the taste of ripe figs. Or ripe, seasonal cherries. Or pomegranates. And when you put all three together there’s no need for words.

And since porridge is for breakfast and this cake is pretty much porridge, it can only be concluded that this cake is perfectly suitable for breakfast.

Serves 6-8

Ingredients for cake layers

  • 4 cups organic rolled oats
  • 1 ripe banana
  • 1.3 cups nut milk
  • 1/2 cup coconut flour
  • pinch stevia powder

Ingredients for cream

  • 120 gr raw cashews
  • 50 gr melted cacao butter
  • 1/2 vanilla pod, roughly chopped
  • 60 gr maple syrup
  • 1/2 cup water

Ingredients for toppings

  • 1 pomegranate
  • 1 TBSP chia seeds
  • 2 ripe figs, quartered
  • small handful cherries, halved and pitted


  • Add the oats to a blender and blitz until you get them finely crumbled. Do not make flour.
  • Scoop the oats into a bowl and add the rest of the ingredients for the cake layers. Mix by hand until you get a sticky but firm dough.
  • Divide the dough in 3 equal parts, roll them into balls and flatten them on a silicone sheet or baking paper until they look like pancakes, about 0.8cm tall.
  • Transfer the cake layers to a mesh dehydrator sheet and dehydrate at 46C for about 3-4 hours.
  • Remove cake layers from dehydrator and allow them to cool to room temperature.
  • While the cake layers are ‘cooking’, add the ingredients for the cream to a blender and blitz until you get a smooth, creamy mix. Scoop it into a bowl and place in the fridge for 20 minutes to firm up a bit.
  • Cut the pomegranate in half and remove all the seeds.
  • Juice half the pomegranate seeds and transfer the juice to a bowl. Discard the pulp. If you don’t have a juicer, blend the seeds in a blender and then use a nut milk bag to strain the pulp.
  • Mix the juice with the chia seeds and set aside until the chia seeds absorb all the liquid.
  • To assemble, place one cake layer on a flat plate. Add a third of the cream on top, spread it evenly. Place the second cake layer on top, scoop another third of the cream and spread evenly. Repeat with the third layer and the final layer of cream.
  • Scoop the pomegranate jam on top, decorate with fruits and serve.
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