Vanilla Flax Oat Cake

This Vanilla Flax Oat Cake is a delightful blend of traditional cake elements with a modern twist. Made with oat and corn fiber, it features a moist texture and a subtle sweetness from allulose and monk fruit extract. The addition of flax provides a nutty flavor and boosts the nutritional profile, making this cake a perfect option for a wholesome dessert or snack. It's gluten-free and low in sugar, catering to a variety of dietary needs while still being deliciously sweet.

Ingredients:

• 4 large eggs
• 1 cup oat fiber
• 1/2 cup corn fiber
• 1/4 cup ground flaxseed
• 1/2 cup milk protein concentrate
• 1/2 cup cultured defatted milk
• 1/3 cup olive oil
• 1/2 cup allulose
• 1/2 cup milk
• 1/4 teaspoon salt
• 1 teaspoon monk fruit extract
• 1 tablespoon vegetable glycerin
• 1 teaspoon vanilla extract
• 1 teaspoon sodium bicarbonate

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the eggs, olive oil, milk, cultured defatted milk, vegetable glycerin, and vanilla extract until well combined.
3. In another bowl, mix the oat fiber, corn fiber, ground flaxseed, milk protein concentrate, allulose, monk fruit extract, salt, and sodium bicarbonate.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Serve plain or with a dollop of yogurt for added creaminess.