This gluten-free, dairy-free, oat flour cake is moist, flavorful, and satisfying. This 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.
Main ingredients and substitutions
Oat flour gives this cake a warm, cozy flavor and plush texture. Be sure to use oat flour that’s labelled gluten free if that’s a requirement for you (oats are often cross-contaminated with gluten).
You can either use store bought oat flour or make your own oat flour at home using a food processor or blender. I prefer to make my own because it’s cost effective and very easy to do.
To make oat flour at home, fill a food processor or high powered blender with gluten-free oats, then process/blend for about two minutes or until it has a powdery, flour-like texture. Then you can store your homemade oat flour in the pantry, fridge, or freezer (depending on how quickly you anticipate using it – I store mine in the freezer if I think I might not use it in the next few months).
You can sweeten this refined sugar-free cake with your choice of maple syrup or date paste (which is basically just pureed dates – see my date paste recipe for instructions). Both sweeteners work well in this recipe. Alternatively, 1/2 cup of honey works too.
Extra virgin olive oil gives this cake a moist, plush texture. You can substitute avocado oil or melted coconut oil if you prefer.
How to make it
This cake is quick and easy to prepare. Start by preheating the oven, then add the eggs, maple syrup, olive oil, vanilla, vinegar or lemon juice, cinnamon, and salt to a mixing bowl and use a whisk to mix well.
Add the oat flour and baking soda and stir 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 clean. Then let the cake cool completely before slicing.
Storage and freezing
Store any leftovers in an airtight container in the fridge for up to three 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.
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.
More oat flour recipes
- These gluten-free oat flour pancakes are easy to make, filling, and so delicious. They’re a great gluten-free option for breakfast or brunch on the weekends.
- Or try these applesauce and oat flour muffins. They’re freezer-friendly and perfect for a make-ahead breakfast or snack.
- This stuffed mushrooms recipe calls for oats instead of bread crumbs.
Oat Flour Cake
- 1 Medium sized loaf pan
- 2 eggs
- 1 1/3 cups oat flour
- 1/2 cup maple syrup (or substitute 1 cup date paste. See my date paste recipe for instructions)
- 1/3 cup extra virgin olive oil
- 2 teaspoons cinnamon
- 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar or lemon juice
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the eggs, maple syrup (or date paste), olive oil, vanilla extract, vinegar or lemon juice, cinnamon, and salt to a mixing bowl and use a whisk to mix well.
- Add the oat flour and baking soda and stir 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 slicing.
- You can easily make gluten-free oat flour at home in a food processor or blender – just add rolled oats and process for 2-3 minutes.
- 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.