This oat flour cake is moist, fluffy, and totally satisfying. This tender cake is perfect for dessert when you’re craving something sweet, but nutritious enough to serve for breakfast or as a snack. This simple cake is gluten free, dairy free, egg free, and vegan.
Ingredients and Substitutions
Oat flour adds a warm, slightly nutty flavor to cakes. It’s mild enough that it doesn’t overpower the other ingredients in recipes though. Oat flour can also help make cakes more tender, moist, and soft in texture. In addition to contributing to the flavor and texture of cakes, oat flour also adds a boost of fiber, protein, and nutrients such as B vitamins, magnesium, and iron.
Oat flour is an excellent option if you’re looking for gluten-free flour alternatives. Just be sure to choose oat flour that is specifically labeled gluten free to avoid cross contamination with gluten. 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 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 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.
Add the oat flour and baking powder, then 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 clean. Then let the cake cool to room temperature before removing from the pan and serving.
Optional Additions
To add an extra layer of flavor and texture to this cake, add 1/2 cup each of chopped pecans, walnuts, raisins, and/or chopped dark chocolate.
Oat Flour Cake Recipe
Equipment
- 1 Medium sized loaf pan
- Parchment paper
Ingredients
- 1/2 cup smooth almond butter
- 1/2 cup maple syrup (or substitute date paste)
- 1 cup unsweetened milk of choice (I used almond milk)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups gluten-free oat flour
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1/2 cup smooth almond butter, 1/2 cup maple syrup, 1 cup unsweetened milk of choice, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt to a mixing bowl and use a whisk to mix well.
- Add 2 cups gluten-free oat flour and 2 teaspoons 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 cake, add 1/2 cup each of chopped pecans, walnuts, raisins, and/or chopped dark chocolate.
- Store any leftovers in an airtight container in the fridge for up to five days or freeze it for up to three 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.
Nutrition
