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+ servings
Two thick slices of cake next to the rest of the loaf.
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4.11 from 82 votes

Oat Flour Cake

This gluten-free oat flour cake is perfect for a tasty and nutritious breakfast, snack, or dessert. It's also dairy-free and refined sugar-free.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 187kcal


  • 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.


Serving: 1Slice | Calories: 187kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 156mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg