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honey being drizzled over a slice of Porridge Cake on a wire rack
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5 from 3 votes

Leftover Porridge Cake

This Leftover Porridge Cake recipe is ideal if you are stuck with a saucepan full of cooked oatmeal. It is a delicious and healthy cake for snacking, warm with spices and bursting with fruity blueberries. It even makes a great dessert served warm with ice cream. Plus it is gluten-free and refined sugar-free with a dairy-free option.
Prep Time10 mins
Cook Time1 hr
Course: Cake
Cuisine: British
Servings: 8 people
Calories: 289kcal

Ingredients

  • 300 g leftover porridge cooled
  • 60 g unsalted butter melted then cooled
  • 80 ml honey
  • 3 eggs medium
  • 2 teaspoons vanilla extract
  • 200 g ground almonds
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon sea salt
  • 1 teaspoon baking powder
  • 125 g blueberries

Instructions

  • Preheat oven to 180°C /160°C fan assisted oven / gas mark 4.
  • Line and grease a 6 inch round baking tin.
  • Place the leftover porridge, melted butter, honey, eggs and vanilla extract in a mixing bowl or stand mixer and beat until combined.
  • Whisk together the ground almonds, cinnamon, nutmeg, baking powder and salt in a separate bowl.
  • Add the dry mixture to the wet ingredients and beat to combine.
  • Stir through the blueberries.
  • Pour the cake mixture into the prepared baking tin and place in the centre of the oven. Bake for 1 hour.
  • Remove from the oven and remove the cake from the tin to cool on a wire rack.

Video

Notes

Ingredient Substitutions

  • Butter – you can switch for coconut oil if you would like a dairy-free version.
  • Honey – you can swap for maple syrup.
  • Ground almonds – you can swap for Gluten-Free Plain White Flour or even regular All Purpose Flour
  • Blueberries – swap for raspberries, sultanas or a handful of mixed dried fruit.

Cooking Tips

  • Wait until your porridge has completely cooled before beginning making the cake. You could even leave it in the fridge overnight and make it the next day.
  • If your porridge is already flavoured with cinnamon or vanilla then just reduce the quantities of the flavourings slightly so it doesn’t get overpowering.
  • Stir the blueberries through gently so they don’t break up in the cake mixture.
  • Allow the cake to rest for 5 minutes before removing from the cake tin.

How to store this cake

This cake keeps well stored in an airtight container in the fridge for up to 5 days. Take out of the fridge 30 minutes before serving to bring up to room temperature.

Nutrition

Calories: 289kcal | Carbohydrates: 21g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 245mg | Potassium: 122mg | Fiber: 4g | Sugar: 11g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg