Apple and Cinnamon Porridge Cake

Ingredients

• 120 g Gluten‑free certified rolled oats
• 120 ml Plant milk (unsweetened soy milk)
• 30 g Brown sugar (or substitute: maple syrup, coconut sugar)
• 1 c. à café Ground cinnamon
• 1 moyenne Apple (peeled and grated)
• 30 g Almond puree (no added sugar)
• 1 Egg (at room temperature)
• 30 g Apple slices for decoration (cut into a rose pattern (optional))
• 1 c. à café Apricot jam (for glazing (optional))

Instructions

1. Prepare the ingredients

   Grate the apple, measure the rolled oats, plant milk, sugar, cinnamon, almond puree and the egg.

   Time: PT5M

2. Hydrate the oats

   In the bowl, pour the rolled oats and plant milk, add the sugar and cinnamon, then stir lightly.

   Time: PT3M

3. Incorporate the binders

   Add the almond puree, beaten egg and grated apple, mix until you obtain a homogeneous batter.

   Time: PT4M

4. Prepare the pan

   Lightly grease a 16 cm pan or line it with parchment paper, pour in the batter, smooth the surface and arrange the apple slices in a rose pattern. Sprinkle a little extra cinnamon.

   Time: PT3M

5. Cooking

   Preheat the air fryer to 180 °C. Cook the cake 18‑20 minutes until golden and a knife comes out clean.

   Time: PT20M

   Temperature: 180°C

6. Cool and serve

   Let the cake rest 10 minutes in the pan, then unmold. Optionally drizzle apricot jam before serving.

   Time: PT10M

Nutrition Facts

Calories

316

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Gluten‑free certified rolled oats: quinoa flakes, buckwheat flakes
• Instead of Plant milk (unsweetened soy milk): almond milk, oat milk
• Instead of Brown sugar: maple syrup, coconut sugar, sweetener
• Instead of Ground cinnamon: apple‑cinnamon spice blend
• Instead of Apple: applesauce, grated pear
• Instead of Almond puree (no added sugar): hazelnut butter, peanut butter
• Instead of Egg: banana puree (½ banana), applesauce (¼ cup)
• Instead of Apricot jam: strawberry jam

Equipment Needed

• Mixing bowl
• Cheese grater or microplane
• Whisk or fork
• Silicone spatula
• 16 cm cake pan
• Air fryer
• Knife and cutting board
• Parchment paper (optional)

Critical Steps — Do Not Skip

• Properly hydrate the rolled oats with the liquid.
• Mix without over‑working the batter.
• Do not exceed the cooking time to avoid drying out.

Chef Tips from the Video

• Use certified gluten‑free rolled oats to ensure no wheat traces.
• For a vegan version, replace the egg with ¼ cup applesauce or ½ mashed banana.
• A light drizzle of warm maple syrup over the hot cake adds a gourmand shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature up to 1 day maximum, protected from moisture.

Make-Ahead Tips

• Prepare the batter the night before and keep it in the refrigerator, bake the same day.
• The portions can be frozen and reheated in the microwave.
• Apricot jam can be replaced with a drizzle of honey.