Zero Waste Winter Porridge Cake (V)

With November here in a few days, Summer smoothie bowls, cool crispy salads and iced coffees are out, and warming soups, spiced chai and hot porridges are most definitely in!

It’s amazing what can be made from leftovers – and with a little creative thinking and lots of hungry guests to feed, we were able to make some incredibly tasty, healthy, porridge cakewholesome snacks and desserts with leftover breakfast porridge.

If you’re passionate about reducing your waste and saving money, knowing how to turn breakfast into dessert, or lunch into a sumptuous side dish can go a long way. Getting creative in the kitchen is also a wonderful way to learn what works and what doesn’t, and can make you more of an accomplished, confident cook.

The base of this recipe is plain porridge leftover from breakfast. As soon as the guests left the table and we’d washed dishes and soaked pots, I added the other ingredients, switched on the oven and got baking. A few adjustments later, and plain porridge had been transformed into peanut butter and chocolate cake, with a ‘fancy’ (but secretly very easy) melted chocolate topping.

Give it a try!


(serves between 10-18 people)

  • Porridge: We had 10 guests, so we cooked a LOT of porridge. This recipe uses enough porridge to completely fill 2-3 bowls.
  • 2 eggs, beaten
  • ½ cup cocoa powder
  • 1 large banana
  • 1 tsp baking powder
  • ½ tsp bicarbonate soda
  • 1 tbsp peanut butter for the filling and ¼ cup for the topping
  • ¼ cup coconut sugar, maple syrup or agave (you can also omit this step if you’re cutting out sugar or don’t require a sweeter taste)
  • 4 – 5 squares dark chocolate, melted


Preheat the oven to roughly 190C

Grease or line a cake tin

Mix all ingredients other than the squares of chocolate and ¼ cup of peanut butter into the porridge and transfer into the cake tin

Bake for approximately 1 ½ – 2 hours. It’ll be done when the top is ‘springy’ and the oven is omitting baked chocolatey scents!

When cooked, remove from the oven and leave to cool on a wire rack or another suitable alternative

When the cake has cooled, spread over the rest of the peanut butter

Melt the chocolate and spread in a swirl on top

Place in the fridge and once the chocolate has set, serve!


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