Flourless Yogurt Oat Cake: How Does It Set Without Eggs?
With just three ingredients, you can make a yogurt cake that slices into clean portions, with no flour, no eggs and no added sugar. Here are the exact quantities, the step-by-step method and an explanation of why it holds its shape.
Ingredients and Quantities
The recipe uses only three ingredients. You need 400 grams of plain Greek yogurt, 120 grams of quick-cooking (fine) rolled oats and two very ripe bananas.
The two bananas should weigh about 240 grams once peeled. You don't need flour, eggs or sugar.
Why the Bananas Must Be Very Ripe
The trick is to choose bananas with skins covered in black spots. At that stage, almost all of their starch has already turned into sugar.
That is why they sweeten the cake on their own. It's also a good way to use up bananas that have been sitting in the fruit bowl.
Step by Step: Preparation and Baking
Blend all three ingredients together until you have a thick, creamy batter. There should be no whole oat flakes left. The right texture is that of a cream that slowly drops off the spoon.
Pour the mixture into an 18 cm pan lined with parchment paper. Bake at 180°C with top and bottom heat for 35 minutes.
You'll know it's ready when the center barely wobbles. It doesn't need to be completely firm when it comes out of the oven.
The Most Common Mistake: Slicing It While Warm
The typical mistake is cutting the cake while it's still warm. If you do, it collapses and turns gummy.
The right way is to let it cool in the pan. Then put it in the fridge for four hours. Only then will it be ready to cut into clean slices.
What Keeps It Firm Without Flour or Eggs
The key is the starch in the oats. In the heat of the oven, that starch absorbs the water from the yogurt and forms a gel.
Then, as it chills, that gel firms up. Put simply: the oven cooks it and the fridge sets it. That's why the time in the fridge isn't optional.
Two Important Clarifications
No added sugar doesn't mean sugar-free. Ripe bananas contribute their own sugar, which is exactly what sweetens the cake.
Nor is it automatically a gluten-free cake. Oats are only gluten-free if the packaging says so. If you need it to be, check the label before you buy them.
Frequently asked questions
How long should you bake the yogurt and oat cake?
About 35 minutes at 180°C with top and bottom heat. It's ready when the center barely wobbles.
Why did my cake collapse when I sliced it?
You probably cut it while it was still warm. You need to let it cool in the pan and then chill it in the fridge for four hours so it sets.
Is this cake suitable for people with celiac disease?
Only if you use oats labeled gluten-free on the package. Oats aren't always gluten-free.
Does this cake contain no sugar at all?
It has no added sugar, but it does contain sugar. It comes from the very ripe bananas, which are what sweeten it.
Informative article written with the help of AI tools from the verified script of the video. The video is in Spanish.