Want to make a cake but don’t want to turn on the oven? Then this recipe is for you! This cake is basically made with several thick pancakes, creating a layered cake without the need for an oven. Isn’t that fantastic?
Why you will love this recipe?
First, because it’s a very easy recipe. Second, it’s a no-bake recipe, meaning it doesn’t consume much electricity, plus it’s also quite fast to make since pancakes cook very quickly. And lastly, it’s versatile, as you’ll see below.In this recipe, I also teach you how to make this amazing filling, easy and with no added sugars. It’s like crème brûlée but without eggs! I’m sure I’ll be using it in more fillings for other recipes.
For the cake batter, you will need:
- Eggs
- Plant-based milk, I used almond milk
- Whole oat flour
- Coconut flour
- Olive oil
- Vanilla yummy drops or vanilla extract
- Agave syrup
- Baking powder
For the filling:
- Plant-based milk, I used almond milk
- Cornstarch
- Vanilla yummy drops or vanilla extract
- Cinnamon stick
- Lemon peel
Can I use another flour instead of oat flour?
Many flours can replace oat flour, such as rye, spelt, whole wheat, and others.
What about coconut flour?
I used it merely to add density to the recipe without needing more oat flour. For example, in this recipe, 20g of coconut flour can be replaced by 40g of oat flour or another flour.
What other substitutions can I make?
You can replace the olive oil with another fat, like coconut oil. The yummy drops can be replaced with vanilla essence, and finally, the plant-based milk can be replaced with milk.
Why is it a versatile recipe?
Because you can adapt this recipe to many flavors! For example, I used cinnamon with a cream-like filling, but you could make it with chocolate and melted chocolate inside, for example.
Important note
I made this recipe in a small portion, so I used a small frying pan to create more layers. If you want to make a larger cake, I recommend doubling the ingredients and using a larger pan.
Recipe: No-Bake Layer Cake with Custard Filling
Preparation Time
10 min
Cooking Time
20 min
Total Time
30 min
Servings
10
Ingredients
Preparation
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First step
To prepare the pancake batter for the cake, just add all the ingredients except the baking powder to a blender. You can also add them to a cup and blend with an immersion blender.
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Second step
Blend everything well and add the baking powder, then mix with a spatula. Let it rest for a few minutes.
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Third step
Grab a non-stick frying pan to make the pancakes. You can grease it with a bit of coconut oil if you prefer.
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Fourth step
Turn on the stove on medium-low heat and add a little batter to the frying pan when it’s slightly warm.
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Fifth step
Cover the frying pan with a lid for better cooking.
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Sixth step
When the bottom of the pancake is cooked and the top is not too runny, flip the pancake and let it cook for another half minute.
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Seventh step
Repeat this process until the batter runs out.
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Eighth step
While the pancakes cool down, we will prepare the filling. To do this, turn the heat on low in the pan with the filling and stir to prevent lumps from forming.
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Ninth step
After a few minutes, the cream will start to thicken. Once it reaches the desired consistency, turn off the heat.
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Tenth step
Place a pancake on a plate and add a bit of the cream on top. You can add a bit of pomegranate or other fruit in between.
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Eleventh step
Repeat this process until you’ve used up all the pancakes and cream.
Nutritional information
No-Bake Layer Cake with Custard Filling
Per serving (10 servings)
| Amount Per Serving | ||
|---|---|---|
| Calories | 114kcal | |
| Fat | 4,1g | |
| Saturated | 1,1g | |
| Trans Fat | 0g | |
| Sodium | 14mg | |
| Carbohydrates | 13,9g | |
| Fiber | 2,3g | |
| Sugars | 3,9g | |
| Protein | 3,9g | |
