Of which 14.9 g sugars and 9.7 g saturated fat.
No-added-sugar version: 190 kcal and 1.4 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (oats) · Complete protein (egg) · Choline (egg)
Allergens egg, milk
Lemon cake with oat flour
Fresh and soft, with gluten-free oat flour as its only base.
Ingredients
- 2 cups gluten-free oat flour (180 g / 6½ oz)
- ⅔ cup white or brown sugar (135 g / 5 oz) — no added sugar: 1 cup erythritol (190 g)
- 1 tbsp baking powder (12 g)
- 1 tsp xanthan gum (3 g)
- 2 lemons (zest only)
- 3 eggs (150 g / 5½ oz)
- ½ cup coconut oil (103 g / 3¾ oz)
- ½ cup plain yogurt (123 g / 4½ oz)
- ¼ cup lemon juice (60 g / 2 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- Combine the dry ingredients: oat flour, sugar, baking powder, xanthan gum and lemon zest.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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