Caprese Cake with Oat Flour: A Gluten-Free Chocolate Delight
If you are looking for an original take on the classic Caprese Cake, but in a lighter and more modern version, this recipe is just for you. The traditional Italian dessert from the island of Capri is usually made with almond flour, but here we will show you how to create an equally rich, moist, and aromatic cake using gluten-free oat flour.
This interpretation is ideal for people who avoid nuts, are looking for a gluten-free dessert, or simply want to diversify their menu with more wholesome ingredients. With the help of whole grain oat flour, stone-ground by Ekosem, you will get a chocolate delight with a dense texture, moist core, and an irresistible citrus aroma.
Why choose oat flour for your Caprese?
Gluten-free oat flour is a great alternative that adds softness and valuable nutritional qualities to the dessert. The advantages of Ekosem flour include:
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100% gluten-free and rich in fiber;
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Whole grain composition, preserving the beneficial elements of the grain;
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Versatility for sweet and savory baked goods;
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Perfect texture that successfully replaces nut flours.
Ingredients
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Gluten-free oat flour (Ekosem): 90 g
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Dark chocolate: 70 g
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Butter: 60 g
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Eggs: 3 pcs.
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Brown sugar: 50 g
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Orange zest: from 1 orange
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Rum: 1 tbsp.
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Powdered sugar: for decoration
Instructions
1. Chocolate base
Melt the chopped chocolate together with the butter in a double boiler. Stir over low heat until a smooth and shiny mixture is obtained. Let it cool slightly.
2. Whisking the egg yolks
Separate the egg yolks from the egg whites. Whisk the egg yolks with 30g of sugar and orange zest for a few minutes until the mixture becomes fluffy. Add the rum and melted chocolate, stirring until velvety smooth.
3. Adding the flour
Add the oat flour to the chocolate mixture and stir gently with a spatula until combined.
4. Airy egg whites
In a separate bowl, whisk the egg whites to stiff peaks with the remaining 20g of sugar. Add them to the main mixture with slow, upward movements to maintain the volume and airiness of the batter.
5. Baking
Pour the mixture into a greased pan (about 20 cm in diameter). Bake in a preheated oven at 180°C (without fan) for about 25 minutes. Do a skewer test – it should come out slightly moist for the cake to remain juicy.
After it has completely cooled, sprinkle with powdered sugar and serve.
