8 Ingredient Oat Flour Cake (Gluten & Dairy Free)

Topped with a sweet cinnamon buttercream, this 8 ingredient oat flour cake is just like a slice of heaven. The fluffy, tender texture and moist crumb will have everyone begging for seconds. Since it doesn’t contain any gluten or dairy, this cake is the perfect guilt-free treat for any occasion!

This recipe is incredibly simple to prep with just a handful of basic ingredients. Made with whole grain oat flour, this sheet cake is naturally sweet as well as nutritionally beneficial. Oats contain a significant amount of fiber, protein, and healthy fats making this cake a great nutritious alternative to a more traditional sheet cake.

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Why you'll love this recipe!

This delicious oat flour cake recipe is one of my favorites because of its versatility. You can easily turn this sheet cake into a dozen cupcakes to switch things up. Also, try swapping out the cinnamon buttercream for this dairy free chocolate frosting or any other flavor you prefer. Here’s what else you’ll love about this sheet cake recipe:

• All you need is 8 simple ingredients
  
• It’s made with healthy whole grain oat flour (need an alternative to oat flour?)
  
• The cake batter is easy to prep in 20 minutes
  
• It’s gluten free, dairy free, and egg free as written (with an option to be sugar free)
  
• It can be stored in the refrigerator to keep it fresh longer

Pro tips

Although this 8 ingredient oat flour cake is quick and easy to put together, there are a few things to keep in mind when making this recipe. Follow these tips to ensure your cake comes out perfectly.

1. Use room temperature ingredients (except for the melted butter)

For this cake recipe, you need to use room temperature ingredients to ensure they are fully combined when mixed. The melted butter is the only exception here. This step is important because cold ingredients tend to not mix very evenly.

2. Measure ingredients by weight as specified

The oat flour and granulated sugar should be measured by weight in this recipe. Using a digital scale to measure ingredients by weight is the best way to get an accurate measurement. This is crucial for the texture of your cake. The baking masterclass explains why.

3. Don’t overmix the cake batter

Overmixing the batter can result in a cake with a dense and tough texture. Be sure to mix the ingredients just until they are combined to avoid overmixing.

4. Helpful tools

These tools will help make prepping your oat flour cake super quick and simple:

• Digital scale
  
• Mixer
  
• Small mixing bowl
  
• Rubber spatula
  
• 9”x13” baking pan
  
• Wire cooling rack
  
• Frosting knife

Ingredients & substitutions

• Oat flour - This recipe was tested using the oat flour from Nuts.com. Be sure to use oat flour that is labeled as certified gluten free. You can make your own oat flour for this recipe if desired.
  
• Granulated sugar - If desired, you can swap out the granulated sugar for Swerve granular sweetener. This works great for a sugar free cake and frosting.
  
• Baking powder - This is working with the yogurt to function as the thickening agent in the recipe. There is no alternative for the baking powder in this recipe.
  
• Salt - There is no substitution for the salt in this recipe.
  
• Dairy free plain yogurt - A good substitute would be dairy free sour cream. You can also use regular sour cream or plain yogurt as an alternative if desired.
  
• Water - There is no substitute for the water in this recipe.
  
• Vegan butter - In this cake, I use Earth Balance vegan butter. You can use coconut oil or regular butter as an alternative here if needed.
  
• Pure vanilla extract - There is no alternative for the vanilla extract in this recipe.

Mixing

You can mix up this easy 8 ingredient oat flour cake and have it ready to eat in less than an hour and a half. To get started, make sure all of your ingredients are at room temperature for the perfect batter cake consistency. First, combine the oat flour, granulated sugar, baking powder, and salt in the bowl of a stand mixer (step 1 above). Set it aside. Then, in a small mixing bowl, stir together the dairy free yogurt, water, melted vegan butter, and vanilla extract (step 2). 

Next, add the wet ingredients to the dry ones (step 3). Mix on low speed for 10 seconds to incorporate all of the ingredients. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Then, continue to mix on medium speed for 15 seconds to fully combine. Finally, set the batter aside to rest for 30 minutes. Meanwhile, preheat the oven to 350°F. Prepare a 9"x13" baking pan by lightly coating it with non-stick cooking spray. Once the batter is done resting, scrape it into the prepared pan with a rubber spatula and spread out the batter until even (step 4).

Baking & frosting

Next, place the pan into the preheated oven and bake for 25-28 minutes or until a toothpick comes out clean. Allow the cake to cool completely in the pan on a wire cooling rack. Once the cake is completely cooled, frost it with this cinnamon buttercream frosting, slice, and serve.

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