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My simple vegan oat flour cake recipe is irresistibly moist and lightweight, capturing the essence of a basic vanilla cake—however is totally gluten-free, dairy-free and egg-free! Every tender layer is topped with a luscious, vegan-friendly chocolate buttercream frosting that’s wealthy and creamy. Preferrred for anybody in search of a scrumptious, health-conscious, and inclusive dessert possibility, my cake is ideal for events, birthdays, or particular events! As a bonus, this recipe may also be simply tailored into cupcakes for a enjoyable twist!
My simple vanilla cake recipe with oat flour tends to vanish shortly at get-togethers. Oat flour behaves equally to common flour for an ethereal and fluffy texture however has the additional benefit of being larger in entire grains and gluten-free.
It has a gentle taste that lets the vanilla shine and doesn’t overwhelm the cake layers. This wholesome vegan oat flour cake recipe is simple to make, and my children like it too!
For my recipe, I took the time to fastidiously curate an inventory of components which are much less processed. The cake comes out scrumptious whereas nonetheless being barely higher for you than a standard cake! In the event you’re on the hunt for a drool-worthy gluten-free and vegan cake, this recipe is for you!
In the event you’re in search of extra easy plant-based cake recipes like this one, be sure you try my vegan smash cake and my vegan olive oil cake. Each are lovely shows for a dessert desk!
As soon as upon a time, when you instructed me I might be drooling over a gluten-free vegan oat flour cake, I might’ve been shocked. However this recipe tastes similar to it got here from a scrumptious high-end bakery.
It’s excellent for my vegan buddies and those that have celiac and gluten allergy symptoms – however truthfully even my buddies with out dietary restrictions all the time like it after I serve it. It’s additionally tremendous simple to make, which is why it’s my go-to each time an occasion requires a cake celebration!
I recognize how this can be a more healthy cake recipe that doesn’t compromise on style. Oat flour is the star right here, and presents higher dietary advantages than white flour. It’s wealthy in dietary fiber, good carbohydrates, protein, and wholesome fat. It additionally boasts a wholesome quantity of selenium, magnesium, and phosphorus (supply).
Regardless of being free from frequent allergens, my cake bakes up fluffy with an ideal crumb texture that everybody will love.
That is additionally a brilliant kid-friendly recipe, and I’ll usually get my children concerned within the baking course of – they particularly love making the frosting and licking the spoon!
My cake is a perfect deal with for any celebration. Whether or not it’s a birthday or random evening of the week, I all the time maintain this recipe in my again pocket! It’s lovely as a layer cake, however it makes decadent cupcakes, too – see my notes under on how to do that!
Once I must plan forward, I’ll make this prematurely and freeze. Then, I’ll defrost and frost earlier than serving for a scrumptious, selfmade dessert able to go. This vegan gluten-free oat flour cake is the one dessert recipe I’ll ever want!
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🥘 Components
My oat flour vegan cake requires easy components I choose up on the native grocery retailer. For celiac diets, be sure you buy gluten-free licensed oats or oat/oatmeal flour.
For The Oat Flour Vanilla Cake
Soy Milk & Apple Cider Vinegar: I exploit this mixture to make a dairy-free buttermilk that retains this vegan oat cake recipe good and lightweight. Any plant-based milk will work, however soy, almond, and coconut milk are my favourite. All of them have a gentle taste and creamy texture.
Oat Flour: I make this vegan and gluten free cake with oat flour that I buy from the shop to save lots of time, however it’s easy to make your personal oat flour too (see my FAQ part under on how to do that). For store-bought, a couple of of my high suggestions are Bob’s Purple Mill and Arrowhead Mills.
Gluten-Free Flour: A small quantity of gluten-free all-purpose flour retains the fluffy texture of this gluten-free cake spot-on. An oatmeal cake recipe with out flour can get dry or dense. My favourite gluten-free flour mix is Bob’s Purple Mill 1:1 All-Function Gluten-Free Flour. I additionally use conventional flour when this doesn’t have to be gluten-free.
Arrowroot: Arrowroot is a starchy powder that provides moisture and helps bind the cake collectively. I exploit tapioca flour or cornstarch as an alternative when I’m low on arrowroot.
Sugar: To keep away from refined sugar, I exploit coconut sugar or maple syrup. Each are nice choices.
Baking Powder & Baking Soda: Leavening brokers are important for any baked items. They trigger the batter to rise and forestall a stodgy or dense cake.
Salt: A bit of little bit of salt goes a great distance in desserts, however don’t be tempted to go away it out. Salt accentuates the sweetness!
Oil: I don’t even miss the butter on this recipe! The oil retains the crumb simply as moist! You too can swap the vegetable oil for olive oil or melted coconut oil – each will work nicely on this oatmeal flour cake.
Vanilla Extract: Candy vanilla provides this cake its trademark taste.
Frosting Components
Icing Sugar: Powdered sugar is finer than common sugar. This ends in a silky easy and irresistible frosting!
Cocoa Powder: For a wealthy, chocolatey taste! For a extra intense taste, I exploit Dutch-processed cocoa.
Vegan Butter: Vegan butter whips up good, and supplies the proper steadiness of moisture on this cake.
Unsweetened Soy Milk: I exploit a small quantity of soy milk to maintain the frosting from getting too thick. Any plant-based milk works nice when you favor one thing completely different.
🔪 How To Make A Vegan Oat Flour Cake
Discover ways to make my vegan oat flour vanilla cake in just some steps. I’ve created a abstract of directions under, however see the recipe card on the finish of this put up for the whole recipe with components and directions.
Preheat Oven & Prep Cake Tin: Earlier than starting, I preheat my oven to 350 levels Fahrenheit. Then, I line an 8-inch spherical cake pan with parchment paper.
Put together Vegan Buttermilk: To make the vegan buttermilk, I whisk collectively the soy milk and apple cider vinegar in a big mixing bowl. I set this apart to thicken for about 5-10 minutes, or till it begins to curdle barely.
Mix Dry Components: To make the batter, I mix the oat and gluten-free flour, arrowroot, sugar, baking powder, baking soda, and salt in one other massive bowl.
Add Moist Components: Then, I pour the soy milk combination, oil, and vanilla into the dry components and stir nicely.
Bake Cake: Subsequent, I pour the cake batter into the ready pan and bake for 35 to 45 minutes or till a toothpick comes out clear.
Let Cool: When it’s completed, I fastidiously take away the cake from the oven and let it cool for 10 minutes earlier than turning it out to chill on a wire rack. I’ve discovered that if I don’t permit the cake to chill earlier than transferring it to a rack, the cake will crumble. As soon as it’s fully cool, I slice it in half and set it apart.
Whip Butter: Utilizing a stand mixer or hand mixer and a medium bowl, I whip the vegan butter on excessive velocity till fluffy.
Mix Frosting Components: Then, I add half of the cocoa powder and powdered sugar to the butter and blend on low velocity till mixed. After that, I add the remaining components and whip till easy.
Frost Cake & Get pleasure from: I exploit an offset spatula to unfold a fair layer of frosting on the underside layer of the cooled cake.
End & Enhance: Then, I place the second layer of cake on high and end frosting the remainder of the cake. I really like the trending look of a “bare” layered cake, the place the perimeters of the cake are both left naked or have a really skinny layer of frosting, permitting the layers and filling to be seen. That’s how I sometimes frost this cake, however you can add frosting to the perimeters as nicely when you wished to! Typically, I add sprinkles or berries on high of the cake earlier than serving as nicely.
My #1 Secret Tip for this straightforward oat flour cake is to keep away from over-mixing the cake batter.
Over-mixing develops the gluten within the flour, which may make the cake dense and difficult. Despite the fact that vegan truffles usually use gluten-free flour or various flour, the precept nonetheless applies. Over-mixing can incorporate an excessive amount of air and have an effect on the cake’s rise and crumb.
To keep away from this, I combine the dry and moist components individually after which mix them gently. As soon as the 2 mixtures come collectively, I cease mixing as quickly because the components are simply mixed.
It’s okay if there are a couple of lumps; these will normally work themselves out throughout baking. Utilizing a spatula or a picket spoon as a substitute of an electrical mixer may also help preserve a lighter contact.
Different Suggestions To Hold In Thoughts:
- Each Flour Ratio Is Completely different: I don’t substitute an alternate flour like coconut flour or almond flour for this recipe. Every flour responds in another way to moisture in order that they aren’t 1:1 substitutes.
- Keep away from The Prime Rack: When baking, I place the cake on the rack towards the decrease third of the oven. If it’s on the high, the surface can brown too shortly.
- Cool Fully: Enable the cake to chill fully earlier than frosting or serving to make sure the feel units correctly.
- Examine Expiration Dates: I exploit recent baking powder and baking soda to make sure correct leavening and rise. These are frequent pantry staples that expire with out us realizing.
📖 Variations
Oat Flour Chocolate Cake: I change 1/2 cup of the flour with 3/4 cup of cocoa powder after which observe the recipe as directed.
Oat Flour Lemon Cake: I add 2 tablespoons of recent lemon juice and the zest of 1 lemon to the batter.
More healthy, Low Sugar Model: For a more healthy cake, I reduce the sugar quantity within the icing by half and use 1/4 cup of sugar within the cake batter. This reduces every slice to about 270 energy and seven grams of sugar.
Oat Flour Cake With No Sugar: I exploit a 1:1 sugar substitute instead of white sugar, sometimes powdered monk fruit works nicely. I may also discover powdered sugar substitutes in most baking sections to exchange the sugar within the frosting.
Oat Flour Cupcakes: For oat flour cupcakes, I observe the recipe as written, then fill the cupcake tin about ¾ of the best way full. I keep watch over them as they bake, since cupcakes take much less time to bake than a complete cake. I sometimes verify in after about 20 minutes of baking. They’re completed when a toothpick comes out clear from the middle.
🍽 Serving Options
I really like serving this vegan gluten-free vanilla cake at brunch events, as a dessert, and even a day choose me up. Listed here are some drinks and different methods I sometimes serve this deal with.
With Toppings: Whereas this cake is scrumptious as is, I’ll usually add recent strawberries, raspberries and blueberries on high as a garnish, crushed walnuts and pecans, a drizzle of vegan honey, and generally I’ll add a dusting of powdered sugar or a dollop of vegan whipped cream too.
Drinks: Sizzling drinks like espresso or tea pair nicely with this cake, however my children like it after I serve this cake with a heat cup of cinnamon sizzling chocolate. If I want to extend protein, I’ll make them some protein sizzling chocolate. For a cool drink, a tall glass of dairy-free milk, iced tea, and even this honeydew milk tea could be a refreshing addition.
Different Desserts: Once I’m making a ramification of desserts, I prefer to pair smaller treats with a cake, like my vegan vanilla pudding, vegan s’mores, or vegan fruit cake.
🧊 Storage Instructions
When I’ve leftover vanilla oat cake, I prefer to tuck it away for a wet day! Earlier than storing, I all the time permit the cake to chill fully.
Room Temperature: If I don’t frost the cake, I retailer it at room temperature in a cake tin or air-tight container.
Refrigeration: When frosted, I retailer this cake within the fridge for 3-5 days in an hermetic container. Typically, I’ll slice particular person items for portion management and simpler storage.
Freezing: Whereas freezing the cake entire is an possibility, I prefer to freeze it in slices so I can thaw one slice at a time for an indulgent deal with. I wrap every slice in plastic wrap, place them in a zip-top freezer bag, and freeze for as much as 3 months. Then, I defrost within the fridge for a couple of hours and revel in it cool, no reheating wanted as soon as it’s thawed. I observe the identical course of for cupcakes.
❓ Recipe FAQs
If this vegan, gluten-free oatmeal flour cake seems too dense, it’s doubtless that you’ve got over-mixed the batter or used an excessive amount of flour. To stop over-mixing, I all the time advocate mixing components simply till they mix. A number of tiny lumps are okay. To stop utilizing an excessive amount of flour, I like to recommend spooning and leveling your dry components as a substitute of scooping them out together with your measuring cup.
To get that excellent rise with out eggs I actually depend on the leavening brokers. I prefer to verify that my baking powder and baking soda are each recent earlier than utilizing them. It can be crucial that neither are expired and that you just use the right amount, as they’re key to serving to the cake rise appropriately.
Sure! I really like making selfmade oat flour and it requires minimal effort. I simply pulse rolled oats in a meals processor till it turns into a wonderful powder.
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📋 Recipe Card
Vegan Oat Flour Cake (Fluffy, Moist, and Gluten-Free!)
My vegan oat flour cake recipe is irresistibly moist and lightweight, capturing the essence of a basic vanilla cake—however is totally gluten-free, dairy-free and egg-free! Every tender layer is topped with a luscious, vegan-friendly chocolate buttercream frosting that’s wealthy and creamy. Preferrred for anybody in search of a scrumptious, health-conscious, and inclusive dessert possibility, my cake is ideal for events, birthdays, or particular events!
Servings: 18 slices
Energy: 326kcal
For The Chocolate Frosting
You’ll want: 2½ cups powdered sugar, 1 cup vegan butter, 2 tsp vanilla extract, 2-3 tbsp soy milk.
Put together vanilla frosting by creaming the butter till fluffy, add all remaining components, proceed to whip till easy and fluffy. Modify thickness by including extra soy milk.
Suggestions For Making Oat Flour Cake
- To make selfmade oat flour, mix rolled oats in a meals processor till it creates a wonderful flour.
- When you have celiac illness or gluten intolerance, be sure you use gluten-free oat flour! Oats are processed in amenities with gluten-containing grains which makes cross contamination doubtless.
- Don’t substitute an alternate flour like coconut flour or almond flour for this recipe. Every flour responds in another way to moisture in order that they aren’t 1:1 substitutes.
- Entire grain oat flour might be discovered within the flour aisle close to the choice flours.
- It’s finest to make use of oat flour in cake recipes that decision particularly for it.
- Place the cake on the rack towards the decrease third of the oven. If it’s on the high, the surface can brown too shortly.
- Soy milk might be substituted with almond milk or another plant primarily based milk.
- For a more healthy cake, reduce the quantity of sugar by half within the icing and use 1/4 cup sugar within the cake batter. Then every slice will solely have 270 energy and seven grams of sugar.
Serving: 1slice | Energy: 326kcal | Carbohydrates: 40g | Protein: 5g | Fats: 17g | Saturated Fats: 4g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 9g | Trans Fats: 1g | Sodium: 143mg | Potassium: 253mg | Fiber: 4g | Sugar: 19g
