About This Triple-Layered Oat Cake with Figs and Pomegranate Recipe

Throughout the years, I have tried many oat cake recipes. Some have been disasters, while others have been delightful. And after much experimentation, I have finally developed a recipe that is not only delicious but also looks impressive.

This gorgeous triple-layered oat cake with figs and pomegranate is everything you could possibly want in a dessert!

It starts with a triple-layer oat cake that is dense and chewy. The middle layer is filled with a soft cashew cream that is light and airy, and the top layer is topped with figs and pomegranates. A combination of flavors that is simply divine. This might just become your new favorite go-to dessert!

The best part is that it’s actually relatively healthy, thanks to the oats and cashews.

Oats are a good source of vitamins, minerals, and fiber and are known to offer several health benefits. They can help lower cholesterol levels, reduce the risk of heart disease, and regulate blood sugar levels. They can also aid in weight loss and help to improve digestive function.

Cashews are not only delicious but also packed with nutrients that are excellent for your health. They are a good source of magnesium, which is essential for bone health. They also contain heart-healthy unsaturated fats and copper that help maintain healthy blood vessels. Consuming cashews may help reduce the risk of certain chronic diseases such as heart disease and type 2 diabetes.

So, go ahead and enjoy a slice (or two)!

What You Need for This Triple-Layered Oat Cake with Figs and Pomegranate Recipe

Ingredient Notes

• Oats: They are a type of cereal grain that is popular around the world. They can be eaten raw, cooked, or sprouted and are a common breakfast staple. In addition to their nutritional value, oats are also affordable and easy to find. Try to look for organic rolled oats because they are produced without chemical pesticides or fertilizers.
• Banana: It helps to keep the oats together. Make sure it is ripe and creamy.
• Nut Milk: I like to use unsweetened almond milk because it has a smooth, nutty flavor and a creamy texture. With no added sugar, it is a delicious alternative to traditional dairy.
• Coconut Flour: It is commonly used in grain and gluten-free baking. It has a mild, sweet taste with a hint of coconut.
• Stevia Powder: I have used stevia for a touch of sweetness as it has a naturally mild, licorice-like flavor.
• Cashews: Raw cashews have a neutral creamy taste and are the perfect base for a delicious dairy-free cream.
• Cacao Butter: It will help to firm up the cashews cream a little bit.
• Maple Syrup: It adds a lovely maple flavor with hints of caramel.
• Vanilla: I have used the vanilla pod, finely chopped, which helps to enhance all the flavors.
• Chia Seeds: They help to absorb the liquid from the pomegranate and act as a thickener, creating a jam-like consistency.
• Fruits: I have used a pomegranate, which is relatively tart with a bit of sweetness, and figs, which have a honey-like sweetness when they are perfectly ripe.

Ingredient Substitutions

• Almond Milk: It can be replaced with any other nut milk you prefer. Cashews, macadamia, walnut, hazelnut, coconut, or peanut milk are all great.
• Coconut Flour: It can be substituted with almond flour.
• Cashews: They make a great cream, but they can also be substituted with pine nuts, walnuts, almonds, or hazelnuts.
• Cacao Butter: It can be replaced with any other kind of oil, margarine, or dairy butter.
• Maple Syrup: It has a lovely caramel flavor but can be replaced with honey.
• Fruits: I have used pomegranates and figs, but you can use whatever fruits you like. Strawberries, raspberries, or any type of fresh berries are great.

FAQs

For how long can I store this cake?

You can store the cake in an airtight container in the refrigerator for up to five days.

Can this triple-layered oat cake be made ahead of time?

Yes. You can make the cake the night or the day before, then keep it in the refrigerator until ready to serve.

Print Recipe

Triple-Layered Oat Cake with Figs and Pomegranate

Author: Ribana Hategan

Cooking Method: Blending, Dehydrating

Cuisine: American

Courses: Desserts

Difficulty: Intermediate Prep Time 20 min Cook Time 2 hour Rest Time 20 min Total Time 2 hrs 40 mins

Description

This triple-layered oat cake with figs and pomegranate is sure to please any crowd, and it will definitely become a new favorite!

Yield: 6-8 slices

Ingredients

Servings

Ingredients for cake layers:

• 320 g / 11.3 oz. / 4 cups organic rolled oats
• 1 ripe banana, mashed
• 300 ml / 10.1 oz. / 1 ¼ cups almond milk
• 56 g / 2.0 oz. / ½ cup coconut flour
• a pinch of stevia powder

Ingredients for cashews cream:

• 180 g / 6.3 oz. / 1 ¼ cups raw cashews
• 50 g / 1.8 oz. / ¼ cup cacao butter, melted
• ½ vanilla pod, finely chopped
• 60 ml / 2.0 oz. / ¼ cup maple syrup
• 120 ml / 4.1 oz. / ½ cup water

Ingredients for toppings:

• 1 pomegranate
• 1 tablespoon chia seeds
• 2 ripe figs, quartered

How To Make Triple-Layered Oat Cake with Figs and Pomegranate Step By Step

1. Preheat the oven to 90℃ / 194℉.

2. Add the rolled oats to a blender and pulse until you get them finely crumbled, but do not make flour.

   

3. Scoop the finely crumbled oats into a bowl, add the banana, coconut flour, stevia powder, and almond milk, and mix by hand until you get a sticky and firm dough.

   

4. Divide the dough into three equal parts, roll them into balls, and flatten them until they look like pancakes, about 0.8cm/0.3 inches tall.

   

5. Put the three cake layers onto a baking sheet lined with parchment paper and place them in the oven to dehydrate for about two hours or until completely dry. Once ready, allow them to cool to room temperature.

   

6. In the meantime, add the raw cashews, melted cacao butter, finely chopped vanilla bean pod, maple syrup, and water to a blender and pulse until you get a smooth and creamy mix.

   

7. Scoop the cream into a bowl, and place it in the fridge for about 20 minutes to firm up a little bit.

   

8. Cut the pomegranate and remove the seeds.

   

9. Juice half of the pomegranate seeds, discard the pulp and transfer the juice to a bowl. Add the chia seeds, mix well, and set aside until the chia seeds absorb all the liquid and form the pomegranate jam.

   

10. When the three oat cake layers are cooled, it’s time to assemble the cake. Place one layer of oat cake onto a flat plate, add a third of the cashews cream, and spread it evenly.

    

11. Place the second layer of oat cake on top, scoop another third of the cashew cream, and spread it evenly.

    

12. Add the final layer of cake, followed by the cream, and then spoon the pomegranate jam on top. Decorate with the figs and the rest of the pomegranate, and enjoy.

    

Note

• If you do not have a juicer, you can blend the pomegranate seeds into the blender and use a nut milk bag to strain the pulp and get the juice.
• If you have a dehydrator, use it to dry the cake layers. Place the cake layers in the dehydrator and dehydrate for about 3-4 hours at 46℃ / 115℉.