8 Ingredient Oat Flour Cake (Gluten & Dairy Free)
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!
Servings: 15 pieces
Calories: 186kcal
Ingredients
- 250 grams oat flour about 2 cups
- 200 grams granulated sugar about 1 cup
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup dairy free plain yogurt
- 6 Tablespoons water
- 4 Tablespoons vegan butter melted
- 1 Tablespoon vanilla extract
Instructions
- 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.
