This simple oat flour cake is the easy way to impress your guests with a delicious dessert that looks (and tastes) like you fussed, but couldn't be easier to prep and bake!
In the bowl of a stand mixer, combine oat flour, sugar, baking powder and salt.
In a small bowl, stir together dairy free yogurt, water, melted vegan butter and vanilla extract.
Add the wet ingredients to the dry and mix on low speed for 10 seconds to incorporate. Stop the machine and scrape the sides down.
Mix on medium speed for 15 seconds to full combine.
Set batter aside for 10 minutes.
Meanwhile, preheat the oven to 350F. Spray a 9"x13" pan with cooking spray.
Scrape batter into pan.
Bake for 25-28 minutes or until a toothpick comes out clean.
Cool completely in the pan on a wire rack.
Frost with cinnamon buttercream frosting.
Notes
This recipe was tested with this brand of oat flour. Alternatives to oat flour can be found here.
A good substitute for the vegan yogurt would be vegan sour cream.
Swerve sugar can be used in place of the granulated sugar.
Regular butter or coconut oil can be used in place of the vegan butter.
This cake will stay fresh for up to 2 days at room temperature. Refrigerate for longer storage. Freezing is not recommended as it compromises the flavor.
The frosting recipe used on this cake is here. Use the cinnamon variation. This chocolate frosting would be excellent also.