I first tried this triple layer slice thing out a few months ago and it was good, but like, it wasn't great and I dunno about you, but mediocre baked goods are very sad, so I kinda spent the following few months wallowing around at my semi-failed baking. This time was productive however, because I was simultaneously also thinking about how I was going to make the triple layer slice thing better. I'm proud to share that that thinking was fruitful (literally), because I gift unto the world today this Raspberry, Cardamon and Oat Slice that is VERY tasty and VERY much a baking success and I am VERY happy about it alright!!
As it turns out, my stomach was well and proper onto something when it decided this weird part cake, part berry and part crumble thing. It's kinda like, all the very best of those things rolled into this delicious slice that's embarrassingly easy to eat more than one slice of... The cake is light and fluffy and subtly yet very tastefully flavoured with vanilla and cardamon, the berries kinda stew and go all delightfully gooey in the oven which is mindblowingly goooooooood and then the crumble - well the crumble is literally oats, brown sugar and butter, need I say more?!
Ingredients;
125gm vegan butter
1/2 cup white sugar
2 tsp vanilla essence
1 chia 'egg' (1 tbsp chia seeds soaked in 3 tbsp plant milk for 5 mins)
2 tsp cardamon
2 cups plain flour
1 tsp baking powder
1 tsp bicarb soda
1 cup plant milk (I used oat milk)
1 cup rolled oats
1/4 cup brown sugar
2 tbsp vegan butter
1. Preheat a fan-forced oven to 180 degrees Celsius and line a square cake tin with parchment paper/baking paper.
2. In a large mixing bowl, place the 125gm vegan butter, white sugar and vanilla. Using an electric mixer, combine those three ingredients on high speed until they're all mixed together, thick and deliciously creamy.
3. Add in your chia egg, cardamon, plain flour, baking soda, bicarb soda and plant milk, then mix together using the electric mixer until you have a completely smooth cake batter.
4. Place the cake mix to the side for a moment to prepare the oat crumble that goes on top. In a smaller mixing bowl, add the rolled oats, brown sugar and 2 tbsp vegan butter. Use your hands to mix the crumble together, kinda of like, rolling the butter together in your fingers to break it up and mix it through the oats and sugar. You should end up with a mixture that would roll into a ball and hold it's shape if you were to try (but like, don't try that because we don't want oat balls, we want oat crumble)!
5. Take your lined cake tin and pour the cake batter into the bottom, spreading it over the dish evenly. Then add the 2 cups of raspberries over the top, making sure they're spread relatively evenly over the cake batter. Finally, sprinkle the oat crumble over the top - you should still be able to see some of the raspberries through the crumble, we are going for a rustic vibe here after all!
6. Place the triple layer (!!!) slice in the oven and allow to bake for 45 minutes. By that stage the crumble should be fairly well browned, so cover with some foil and then return to the oven for a further 30 minutes of baking away (this last 30 minutes is basically to cook the centre of the slice).
7. After an hour and 15 mins (approx.), the slice should be cooked, so remove it from the oven and allow to cool.
8. When the cake is cooled, cut it into slices and then eat your damn heart out on this bad boy. Happy days!!
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