If you’re on the hunt for a drool-worthy gluten-free and vegan cake, look no further! This oatmeal flour cake tends to disappear quickly at parties and get-togethers.
– Safe-to-eat cake batter with no eggs! – Gluten-free, dairy-free, & vegan! – Fluffy cake with a perfect crumb texture
Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch round cake tin with parchment paper.
Whisk together the soy milk and apple cider vinegar in a large mixing bowl, then set it aside to thicken.
In a large bowl, combine the oat and gluten-free flours, arrowroot, sugar, baking powder, baking soda, and salt.
Pour the soy milk mixture, oil, and vanilla into the dry ingredients and stir well.
Pour the cake batter into the prepared pan. Bake for 35 to 45 minutes or until a toothpick comes out clean.