Oat Flour Cake Recipe

This oat flour cake is moist, flavorful, and totally satisfying. This vegan, gluten-free cake is perfect for dessert when you’re craving something sweet, but nutritious enough to serve for breakfast or as a snack. It’s quick and easy to make too.

What to serve with this oat flour cake

If you’re making this cake for a brunch party and would like another easy and delicious baked good to offer your guests, try these oat flour applesauce muffins. They’re sweet, moist, and flavorful.

Thick slices of oat flour cake on a white plate.

Main ingredients and substitutions 

Oat flour gives this cake a warm, slightly nutty flavor. You can either use store bought oat flour or make your own oat flour at home by blending rolled oats in a food processor or blender until a flour-like consistency is achieved.

I sweetened this oat flour cake with maple syrup, but you can substitute date paste if you prefer (see my date paste recipe for instructions). Both sweeteners work well in this recipe.

Almond butter gives this cake a moist, plush texture. You can substitute pumpkin seed butter or sunflower seed butter if you require a nut-free version of this cake.

How to make this oat flour cake

Start by preheating the oven, then add the almond butter, maple syrup, plant-based milk, vanilla, cinnamon, and salt to a mixing bowl and use a whisk to mix well.

Almond butter, plant-based milk, maple syrup, vanilla, and salt being whisked in a glass bowl.

Add the oat flour and baking powder, then whisk to combine.

Oat flour batter in a large glass mixing bowl.

Transfer the batter to a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.

Raw oat cake in a metal loaf pan.

Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Then let the oat flour cake cool to room temperature before removing from the pan and serving.

Freshly baked oat cake in a loaf pan lined with parchment paper.

Storage and freezing

Store any leftovers in an airtight container in the fridge for up to five days or freeze it for up to six months and thaw it at room temperature before serving. I like to slice the cake into portions before freezing it so I can easily thaw the exact amount I need. 

Optional additions

To add an extra layer of flavor and texture to this oat flour cake, add 1/2 cup each of chopped pecans, walnuts, raisins, and/or chopped dark chocolate.

A slice of gluten-free oat cake next to the rest of the loaf.

More oat flour recipes to try

Thick slices of oat flour cake on a white plate.
4.37 from 171 votes
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Oat Flour Cake Recipe

This oat flour cake is perfect for a tasty and nutritious breakfast, snack, or dessert. This gluten-free cake is also vegan, oil free, and refined sugar free.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 232.1kcal

Equipment

  • 1 Medium sized loaf pan
  • Parchment paper

Ingredients

  • 2 cups gluten-free oat flour
  • 1 cup unsweetened plant-based milk
  • 1/2 cup smooth almond butter
  • 1/2 cup maple syrup (or substitute date paste)
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the almond butter, maple syrup, unsweetened plant-based milk, vanilla extract, cinnamon, and salt to a mixing bowl and use a whisk to mix well.
  • Add the oat flour and baking powder and whisk to combine.
  • Transfer the batter to a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
  • Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick inserted into the middle of the loaf comes out looking clean.
  • Let the cake cool to room temperature before removing from the pan and serving.

Notes

  • To add an extra layer of texture and flavor to this oat flour cake, add 1/2 cup each of chopped pecans, walnuts, raisins, and/or chopped dark chocolate.

Nutrition

Serving: 1Slice | Calories: 232.1kcal | Carbohydrates: 31.8g | Protein: 6.5g | Fat: 9.4g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 4.7g | Sodium: 161.2mg | Potassium: 232.2mg | Fiber: 3.2g | Sugar: 12.3g | Vitamin A: 49.9IU | Vitamin C: 0.01mg | Calcium: 157.7mg | Iron: 1.7mg

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