Turmeric's curcumin needs black pepper's piperine to boost absorption by 2000%—that's why these cakes pair them, not for flavor alone.
Anti-Inflammatory Cakes
Whip up these delightful Anti-Inflammatory Cakes that not only tantalize your taste buds but also nourish your body! Packed with the goodness of turmeric and coconut flour, these treats are a breeze to make and are perfect for a guilt-free snack. Dive into a world of flavor while giving your body the love it deserves!
Prep
15
min
Cook
25
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥛Dairy & Eggs(2)
- 3 eggs
- 250 g of yogurt (the equivalent of 2 pots, I use plant-based) (8.82 oz)
🫙Pantry Staples(3)
- 1 tsp of baking powder (5 ml)
- maple syrup to taste: I use about 60 g (2.12 oz)optional
- 100 g of blended oats (3.53 oz)
📦Other(1)
- 2 tbsp of almond puree (30 ml)
👨🍳 Instructions
- 1
Beat the eggs in a bowl.
- 2
Add the yogurt and blended oats to the eggs.
- 3
Mix in the almond puree and maple syrup.
- 4
Pour the mixture into molds and bake for 25 minutes at 180°C.
💡 Pro Tips
- ✓Blend oats into a fine flour (pulse 45-60 seconds in a spice grinder) rather than using coarse oat pieces, since finer particles hydrate more evenly and prevent a gritty, unset texture in the crumb.ingredient45-60 seconds
- ✓Beat the eggs until they double in volume and turn pale yellow (about 2-3 minutes) before adding other ingredients, as this incorporates air bubbles that act as the primary leavening system since baking soda or powder isn't listed.technique2-3 minutes
- ✓Add the maple syrup after the almond puree rather than simultaneously, since its high fructose content can weaken egg protein networks if introduced too early, reducing the batter's ability to trap air.technique
- ✓Bake at exactly 180°C for 25 minutes as specified, but check doneness with a skewer at the 22-minute mark since oat-based batters brown quickly on the surface due to the oats' lower moisture content, risking a dry exterior before the center sets.timing22-25 minutes
- ✓Use full-fat yogurt rather than low-fat to ensure proper fat distribution, as its 3.5-4% fat content helps tenderize the crumb by coating flour proteins and limiting gluten-like bonds from the oat starches.ingredient3.5-4% fat
Share this recipe
Prep
15
min
Cook
25
min
Serves
3
people
Level
beginner
Share this recipe
Turmeric's curcumin needs black pepper's piperine to boost absorption by 2000%—that's why these cakes pair them, not for flavor alone.
Anti-Inflammatory Cakes
Whip up these delightful Anti-Inflammatory Cakes that not only tantalize your taste buds but also nourish your body! Packed with the goodness of turmeric and coconut flour, these treats are a breeze to make and are perfect for a guilt-free snack. Dive into a world of flavor while giving your body the love it deserves!
📝 Ingredients
Serves 3🥛Dairy & Eggs(2)
- 3 eggs
- 250 g of yogurt (the equivalent of 2 pots, I use plant-based) (8.82 oz)
🫙Pantry Staples(3)
- 1 tsp of baking powder (5 ml)
- maple syrup to taste: I use about 60 g (2.12 oz)optional
- 100 g of blended oats (3.53 oz)
📦Other(1)
- 2 tbsp of almond puree (30 ml)
👨🍳 Instructions
- 1
Beat the eggs in a bowl.
- 2
Add the yogurt and blended oats to the eggs.
- 3
Mix in the almond puree and maple syrup.
- 4
Pour the mixture into molds and bake for 25 minutes at 180°C.
💡 Pro Tips
- ✓Blend oats into a fine flour (pulse 45-60 seconds in a spice grinder) rather than using coarse oat pieces, since finer particles hydrate more evenly and prevent a gritty, unset texture in the crumb.ingredient45-60 seconds
- ✓Beat the eggs until they double in volume and turn pale yellow (about 2-3 minutes) before adding other ingredients, as this incorporates air bubbles that act as the primary leavening system since baking soda or powder isn't listed.technique2-3 minutes
- ✓Add the maple syrup after the almond puree rather than simultaneously, since its high fructose content can weaken egg protein networks if introduced too early, reducing the batter's ability to trap air.technique
- ✓Bake at exactly 180°C for 25 minutes as specified, but check doneness with a skewer at the 22-minute mark since oat-based batters brown quickly on the surface due to the oats' lower moisture content, risking a dry exterior before the center sets.timing22-25 minutes
- ✓Use full-fat yogurt rather than low-fat to ensure proper fat distribution, as its 3.5-4% fat content helps tenderize the crumb by coating flour proteins and limiting gluten-like bonds from the oat starches.ingredient3.5-4% fat