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Moist Vegan Oat Cake

Moist Vegan Oat Cake: Your New Go-To Guilt-Free Delight

Discover a delightful Moist Vegan Oat Cake that combines oat flour and almond flour for a rich, gluten-free treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups oat flour Can substitute with whole wheat flour.
  • 1 cup almond flour Can be replaced with more oat flour for nut-free.
  • 2 teaspoons baking powder Ensure it's fresh for best rise.
  • 1 teaspoon baking soda Use carefully to avoid flavor alteration.
  • 1 teaspoon salt Opt for kosher or sea salt.
  • 1 teaspoon cinnamon Can replace with nutmeg or pumpkin spice.
  • 1 2/3 cup unsweetened plant-based milk
  • 1/2 cup maple syrup Honey can substitute if not vegan.
  • 1/3 cup melted coconut oil Vegetable oil or melted vegan butter as alternatives.
  • 1 tablespoon flaxseed meal + water (flax egg) Chia seeds can be used as an alternative.
  • 1 teaspoon vanilla extract Almond extract can replace for different flavor.
  • 1/2 cup unsweetened applesauce Mashed bananas can also replace.
Optional Mix-ins
  • 1 cup raisins Add sweetness and chewiness.
  • 1/2 cup chopped nuts Walnuts or pecans work well.
  • 1 cup vegan chocolate chips For a chocolatey touch.

Equipment

  • mixing bowl
  • Whisk
  • spatula
  • Cake pan
  • Oven
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a round cake pan with parchment paper.
  2. In a large bowl, mix the dry ingredients: oat flour, almond flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the wet ingredients: plant-based milk, maple syrup, melted coconut oil, flax egg, vanilla extract, and unsweetened applesauce.
  4. Combine the wet mixture into the dry ingredients and gently fold until just mixed.
  5. Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes.
  6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 7gCalcium: 4mgIron: 6mg

Notes

This cake is versatile; feel free to add your favorite nuts or chocolate chips for variety.

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