Oat Flour Cake Recipe (Vegan, Gluten Free)
Moist yet light, this vegan oat flour cake tastes like a classic vanilla cake but without any dairy or eggs! Its fluffy layers are topped with a silky chocolate buttercream. It's perfect for parties, birthdays, or special occasions and can be easily made into cupcakes too!
Servings: 18 slices
Calories: 326kcal
Equipment
- 8x8 Inch Cake Pan
- Electric Hand Mixer
Ingredients
For The Cake
- 1¾ cups unsweetened soy milk
- 1½ tbsp apple cider vinegar
- 3 cups oat flour
- 1 cup gluten-free flour
- 1 tbsp arrowroot
- ¾ cup coconut sugar
- 3 teaspoon baking powder
- ¾ teaspoon baking soda
- pinch salt
- ½ cup olive or vegetable oil
- 1½ tbsp vanilla extract
For The Chocolate Frosting
- 1½ cup powdered sugar, sifted
- 1 cup unsweetened cocoa powder, sifted
- 1 cup vegan butter
- t teaspoon vanilla extract
- 4-5 tablespoons unsweetened soy milk
Instructions
For The Cake
- Preheat the oven to 350 degrees F / 180 C. Line 8 inch round cake tin with parchment paper.
- Whisk together the soy milk and apple cider vinegar, set aside for 5 minutes.
- In a separate bowl mix together the oat and gluten free flours, arrowroot, sugar, baking powder, baking soda and salt.
- Pour the soy milk mixture, oil and vanilla extract into the flour mixture and stir until combined.
- Pour the cake batter into the prepared cake tin.
- Bake for 35-45 minutes or until an inserted skewer comes out clean.
- Remove and allow to cool for 10 minutes in the tin before turning out to cool completely on a cooling rack.
- When the cake has chilled completely, slice in half and set aside.
For The Frosting
- Add the vegan butter to a stand mixer or mixing bowl and use an electric hand mixer to whip the butter until light and fluffy.
- Add half of the cocoa powder and powdered sugar to the whipped butter and continue to mix until combined. Add in remaining cocoa powder, powdered sugar, vanilla extract and soy milk. Whip until fluffy and smooth. You may need to add a little more soy milk as you go, adjust the amount as needed.
- To decorate the cake - add an even layer of frosting to the bottom layer of the cake, top with the second layer of cake.
- Evenly distribute the remaining frosting over the entire cake and top with your favorite berries.
Notes
To Make This Cake With Vanilla Frosting
You'll need: 2½ cups powdered sugar, 1 cup vegan butter, 2 tsp vanilla extract, 2-3 tbsp soy milk.
Prepare vanilla frosting by creaming the butter until fluffy, add all remaining ingredients, continue to whip until smooth and fluffy. Adjust thickness by adding more soy milk.
Tips For Making Oat Flour Cake
- To make homemade oat flour, blend rolled oats in a food processor until it creates a fine flour.
- If you have celiac disease or gluten intolerance, be sure to use gluten-free oat flour! Oats are processed in facilities with gluten-containing grains which makes cross contamination likely.
- Do not substitute an alternative flour like coconut flour or almond flour for this recipe. Each flour responds differently to moisture so they aren't 1:1 substitutes.
- Whole grain oat flour can be found in the flour aisle near the alternative flours.
- It's best to use oat flour in cake recipes that call specifically for it.
- Place the cake on the rack toward the lower third of the oven. If it's at the top, the outside can brown too quickly.
- Soy milk can be substituted with almond milk or any other plant based milk.
- For a healthier cake, cut the amount of sugar by half in the icing and use 1/4 cup sugar in the cake batter. Then each slice will only have 270 calories and 7 grams of sugar.
Nutrition
Serving: 1slice | Calories: 326kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 143mg | Potassium: 253mg | Fiber: 4g | Sugar: 19g