Oat Flour Cake
This oat flour cake is a healthy and delicious treat for dessert, breakfast or snack time. This one turned out moist, sweet, and rich tasting and you can enjoy every bite knowing that it's good for your body, yet it tastes like a total indulgence. This oat flour cake also happens to be really easy to make and contains simple healthy ingredients such as dates, oat flour, and olive oil.
I used extra virgin olive oil as the fat in this oat flour cake because it’s a healthy fat and adds a delicious warm flavour which compliments the cinnamon, and vanilla nicely. If you prefer to use a different oil, feel free to substitute melted coconut oil or any other oil you like.
You could easily swap the oat flour for a different flour of your choosing, but I happen to love the flavour of oats and think they pair well with date paste. If you don’t like oats you could substitute whatever flour you prefer (except coconut flour which absorbs liquid quite differently than most other flours).
This oat flour cake is perfect as a dessert when you're craving something sweet, but I think it’s healthy enough to eat for breakfast or as a snack since it doesn't contain any refined sugar or white flour.
This cake freezes well, so go ahead and slice it up and stash some in the freezer then thaw it out as needed for a healthy on-the-go snack or breakfast. Or pack a slice in the kids’ lunch bags for a healthy treat.
Oat Flour Cake Recipe
1/3 cup extra virgin olive oil (or substitute for any oil you prefer)
1 cup date paste
2 well beaten eggs
1 teaspoon vanilla extract
1 1/3 cups oat flour
3 teaspoons baking powder
2 teaspoons cinnamon
In a large mixing bowl, combine date paste, olive oil, eggs, vanilla extract, and cinnamon and stir until combined. In a separate bowl combine oat flour and baking powder and stir until combined. Add dry ingredients to wet and stir until combined. Pour into a well greased bundt pan and bake at 350 degrees Fahrenheit for 40 minutes. Makes about 12 slices of oat flour cake.