Ingredients
Scale
- 2 ½ cups quick oats or rolled oats
- 2 tsp baking powder
- 3/4 tsp sea salt
- 2 tsp ground cinnamon
- 2 large eggs
- ½ cup oat milk or milk of choice
- ½ cup avocado oil
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract
- 7 oz almond paste
- ½ cup sliced almonds
- 1 cup powdered sugar
- 1 tbsp water
Instructions
- Remove the packaging from the almond paste and cut it into thin slices (about ¼-inch thick).
- Preheat the oven to 350 degrees Fahrenheit and line an 8-inch baking pan with parchment paper.
- Blend the oats, baking powder, sea salt, and ground cinnamon in a high-speed blender for 60 seconds until a flour forms.
- In a mixing bowl, whisk the eggs, oat milk, avocado oil, pure maple syrup, and vanilla extract until well combined.
- Add the flour mixture to the wet ingredients and mix until combined.
- Pour half of the batter into the prepared baking dish and smooth into an even layer.
- Place the almond paste slices on top of the cake batter evenly.
- Pour the remaining batter over the almond paste and sprinkle sliced almonds on top.
- Bake on the center rack for 28 to 32 minutes until golden brown and a thermometer reads 190 degrees or higher.
- Allow the cake to cool for at least 15 minutes before slicing and serving.
Notes
For a different flavor, you can substitute almond paste with marzipan.
Ensure the almond paste is at room temperature for easier slicing.
Store any leftovers in an airtight container at room temperature for several days.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.