Peanut, Honey & Oat Cake (Gluten & Dairy Free)

There’s a quiet kind of comfort that lives in this cake. The sort that doesn’t shout for attention, but gently draws you in with the warmth of toasted oats, the richness of peanuts, and the soft sweetness of honey.

Baked here at Shortcake Cottage, with light slipping softly through the windows and the scent of something golden in the oven, it feels like home in its simplest form. Gluten and dairy free, yet full of depth and tenderness, it’s a cake made for slow afternoons, for slicing generously, and for sharing without fuss.

Honest, a little rustic, and deeply comforting the kind of bake that invites you to stay a while.

The crumb is so soft, so moreish and just delightful in every way.

For people who think that healthier food is a sacrifice, they need to try this and re evaluate…

One slice will never be enough..

healthy baking, gluten free, dairy free, healthy cakes, easy cakes, easy bakes, healthy bakes, quick baking, peanut butter, healthy fats, high protein

Yield: 10

Author: Suze Morrison

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Peanut, Honey & Oat Cake

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

There’s a quiet kind of comfort that lives in this cake. The sort that doesn’t shout for attention, but gently draws you in with the warmth of toasted oats, the richness of peanuts, and the soft sweetness of honey.

Baked here at Shortcake Cottage, with light slipping softly through the windows and the scent of something golden in the oven, it feels like home in its simplest form. Gluten and dairy free, yet full of depth and tenderness, it’s a cake made for slow afternoons, for slicing generously, and for sharing without fuss.

Honest, a little rustic, and deeply comforting the kind of bake that invites you to stay a while.

Ingredients

• 110g Crunchy Peanut Butter ( I use Manilife Deep Roast)
• 3 Large Eggs, room temperature
• 210g Coconut Yogurt, or use dairy yogurt
• 3tbsp Honey, plus extra to glaze
• 1tsp Vanilla extract
• 1tsp Almond Extract
• 60g Almond Flour
• 150g Oats, blitzed to a powder
• 1 ½ tsp Baking Powder
• ½ Tsp Bicarbonate Soda
• ½ tsp Salt
• 1tsp Bee Pollen (optional but delicious)
• Chopped Roasted Nuts to decorate

Instructions

1. Preheat oven 170C, Grease and line a 2lb loaf pan.
2. Mix the Peanut butter with the eggs, making sure to break down any lumps before mixing in the yogurt, honey and extracts until smooth. Add the almond flour, oat powder, raising agents, salt and bee pollen and mix until only just combined.
3. Bake for 40 minutes, cover with foil and bake 10 minutes more, or until a skewer comes out clean.
4. While still warm , brush with extra honey. Leave 10 minutes then lift out of the tin and cool on a wire rack completely.
5. Decorate with chopped nuts and cut into slices before serving

https://gourmetglow.co.uk/recipes/peanut-honey-oat-cake

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