Oat Chiffon Cake with Rose Cream Cheese Frosting
You know I love oatmeal, so I decided to make a HUGE OAT CAKE to celebrate 20K on TikTok! This oat cake is inspired by chiffon cake, made with separated eggs to give it that fluffy, chiffon-like texture I love. You would’ve never thought it’s technically just fancy baked oats.
This cake is completely refined-sugar-free and gluten-free, and with a simple swap of milk this can be completely lactose-free too.
The frosting is truly the star of the show- a cream cheese and Greek yoghurt blend with beetroot and rose flavouring, making a healthy and delicious topping.
I’m so proud of this cake, I hope you try and enjoy it just as much as I did!
INGREDIENTS
Dry Ingredients
- 100 g oat flour
- 15 g cornstarch
- ½ tsp baking powder
- ¼ tsp salt
Wet (Egg Yolk Mixture)
- 4 egg yolks
- 75 g Greek yogurt
- 70 ml milk
- 40 g granulated sweetener
- 1 tsp vanilla extract
Egg Whites
- 4 egg whites
- 30 g granulated sweetener
- ¼ tsp cream of tartar or ½ tsp lemon juice (to stabilise)
Rose-Flavoured Pink Cream Cheese Frosting
- 200 g cream cheese (cold)
- 75 g Greek yogurt
- 5 g beetroot (or pink food colouring)
- 75 g powdered sweetener (to taste)
- 1/4 tsp rose essence
- 1/2 tsp vanilla extract
INSTRUCTIONS
1. Prepare the pan.
Line the bottom of a 20 cm (8 inch) ungreased round pan with parchment paper.
2. Mix dry ingredients.
Whisk oat flour, cornstarch, baking powder, and salt. Set aside.
3. Make the yolk mixture.
In another bowl, whisk egg yolks, greek yogurt, milk, vanilla, and sweetener until smooth. Sift in dry ingredients and whisk until lump-free. The batter should be thin like pancake batter — if it thickens while standing, add an extra 1–2 tbsp milk.
4. Whip the egg whites.
In a clean, dry bowl, beat egg whites until foamy. Add cream of tartar or lemon juice, then gradually add sweetener. Beat to soft, glossy peaks.
5. Combine mixtures.
Add one-third of the egg whites to the yolk batter to loosen it. Gently fold this mixture into the remaining whites until just combined. Don’t overtax.
6. Bake.
Pour into the pan, tap gently to release bubbles.
Bake at 160°C (320°F) for 30–35 minutes, or until the top springs back and a skewer comes out clean with moist crumbs.
7. Cool upside-down.
Immediately invert the pan onto a cooling rack. Let cool completely before releasing from the pan.
8. Make the frosting.
Beat cold cream cheese and Greek yogurt together for 20–30 seconds.
Add powdered sweetener, beetroot powder, rose essence, and vanilla. Beat on low speed until smooth and fluffy.
9. Assemble.
Once the cake is completely cool, remove from the pan, frost with rose cream cheese, and chill for 30 minutes before serving! I added some extra jam and raspberries!
RECIPE
Sugar-free Oat Cake with Rose Cream Cheese Frosting
Ingredients
Dry ingredients
- 100 g oat flour sifted
- 15 g cornstarch
- 1/4 tsp salt
- 1/2 tsp baking powder
Wet ingredients (egg yolk batter)
- 4 egg yolks
- 75 g greek yoghurt
- 70 ml milk milk alternatives are fine!
- 40 g granulated sweetener
Egg whites
- 4 egg whites
- 40 g granulated sweetener
- 1/4-1/2 tsp cream of tartar or lemon juice
Rose cream cheese frosting
- 200 g cream cheese cold
- 75 g greek yoghurt
- 75 g powdered sweetener
- 1/4 tsp rose flavouring
- 1/4 tsp vanilla
- pinch of salt
- 5 g beetroot powder for colour
Instructions
- Prepare the pan. Line the bottom of a 20 cm (8 inch) ungreased round pan with parchment paper.
- Mix dry ingredients. Whisk oat flour, cornstarch, baking powder, and salt. Set aside.
- Make the yolk mixture. In another bowl, whisk egg yolks, Greek yoghurt, milk, oil, vanilla, and sweetener until smooth. Sift in dry ingredients and whisk until lump-free.
- Whip the egg whites. In a clean, dry bowl, beat egg whites until foamy. Add cream of tartar or lemon juice, then gradually add sweetener. Beat to soft, glossy peaks.
- Combine mixtures. Add one-third of the egg whites to the yolk batter to loosen it. Gently fold this mixture into the remaining whites until just combined. Don't overmix!
- Bake. Pour into the pan, tap gently to release bubbles. Bake at 160°C (320°F) for 30–35 minutes, or until the top springs back and a skewer comes out clean with moist crumbs.
- Cool upside-down. Immediately invert the pan onto a cooling rack. Let cool completely before releasing from the pan.
- Make the frosting. Beat cold cream cheese and Greek yoghurt together for 20–30 seconds. Add powdered sweetener, beetroot or food colouring, rose essence, and vanilla. Beat on low speed until smooth and fluffy.
- 9. Assemble. Once the cake is completely cool, remove from the pan, frost with rose cream cheese, and chill for 30 minutes before serving.
Hi, I’m Alyssa. I’ve loved cooking and baking for as long as I can remember, and I’ll admit I’m obsessed with oatmeal. I’m so happy to share with you this blog containing healthy, diet-friendly recipes that still taste comforting and delicious.
