(Contains nuts, Vegan, Gluten-free)

Zesty Vegan Porridge Cake

Zesty Vegan Porridge Cake


  • 200g of unsweetened almond milk or possibly water if nut free version,
  • 250g of Quaker Gluten Free Oats
  • 50g dried apricot
  • 50g dried cranberries
  • dash of maple syrup
  • pinch of salt
  • pinch of cardamom

For the icing:

  • 1 soup spoon of corn flour,
  • dash of maple syrup,
  • pinch of turmeric,
  • 200 ml of water
  • zest and juice of 1 lemon

Method (for the cake):

  1. Boil the almond milk, add Quaker Gluten Free Oats and cook it for 5 minutes.
  2. Add the apricot and cranberries together with maple syrup, cardamom and pinch of salt.
  3. Mix it well with a whisk and pour it all into a 6 inch, round shaped cake tin.
  4. Let it cool

Method (for the icing):

  1. Mix the water with the corn flour and turmeric and start simmer it in a low heat.
  2. Keep on whisking it continuously and boil it for about 3 minutes.
  3. It will become a thick sauce-like consistency.
  4. Add the lemon juice, lemon zest and maple syrup. Mix it well.
  5. Once it is done, pour it straight on the top of the porridge cake while the sauce is warm.
  6. Garnish it on the top with your favourite summer/autumn fruits and berries.
  7. Once cooled down, can be taken out of the spring-form and sliced into 10-12 slices.

This recipe was created to celebrate the launch of the new Quaker Gluten Free Oats.

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