Vegan Oat Cake

why make this recipe

The Vegan Oat Cake is a delicious and healthy dessert that everyone can enjoy. It’s packed with wholesome ingredients, making it a great choice for breakfast or a snack. With its simple preparation and minimal cleanup, this cake is perfect for both experienced bakers and beginners. Plus, it’s vegan-friendly, gluten-free (when using certified oat flour), and full of flavor!

how to make Vegan Oat Cake

Ingredients

• 1 cup rolled oats
• 1/2 cup oat flour
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil (melted)
• 1/2 teaspoon ground cinnamon (optional)

Directions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large mixing bowl, combine oats, oat flour, baking powder, baking soda, salt, and cinnamon (if using).
3. Add applesauce, maple syrup, vanilla extract, almond milk, and melted coconut oil to the dry ingredients. Stir until well combined.
4. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Serve with fresh fruit or a drizzle of maple syrup, if desired.

how to serve Vegan Oat Cake

You can serve the Vegan Oat Cake warm or at room temperature. It pairs well with fresh fruits like berries or bananas for added flavor. A drizzle of maple syrup or a dollop of vegan yogurt on top can enhance its taste. Enjoy it as a breakfast treat or a satisfying afternoon snack!

how to store Vegan Oat Cake

To store your Vegan Oat Cake, let it cool completely before placing it in an airtight container. You can keep it at room temperature for up to 3 days. For longer storage, refrigerate it, and it will last about a week. You can also freeze slices for up to three months; just make sure to wrap them well to prevent freezer burn.

tips to make Vegan Oat Cake

• Use certified gluten-free oats if you have a gluten intolerance.
• Swap almond milk with any other plant-based milk, such as soy or oat milk, depending on your preference.
• For added sweetness, consider adding chopped dates or raisins to the batter.
• If you love nuts, feel free to mix in walnuts or pecans for a crunchy texture.

variation

You can change this recipe by adding different spices like nutmeg or cardamom for a unique flavor. Adding a handful of chocolate chips or dried fruits can also create tasty variations.

FAQs

Can I replace maple syrup with another sweetener?
Yes, you can use agave syrup, honey (if not strictly vegan), or another liquid sweetener that you prefer.

Can I make this cake gluten-free?
Yes, use certified gluten-free oats and ensure that your oat flour is also gluten-free.

How do I know when the cake is done?
Stick a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done.

Enjoy preparing and sharing this delightful Vegan Oat Cake!

Vegan Oat Cake

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• Author: ikramnihad
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

A delicious and healthy vegan dessert that’s perfect for breakfast or as a snack.

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Ingredients

Scale 1x2x3x

• 1 cup rolled oats
• 1/2 cup oat flour
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil (melted)
• 1/2 teaspoon ground cinnamon (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large mixing bowl, combine oats, oat flour, baking powder, baking soda, salt, and cinnamon (if using).
3. Add applesauce, maple syrup, vanilla extract, almond milk, and melted coconut oil to the dry ingredients. Stir until well combined.
4. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Serve with fresh fruit or a drizzle of maple syrup, if desired.

Notes

Store in an airtight container for up to 3 days at room temperature or a week in the fridge. Freeze for up to three months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg

Keywords: vegan cake, oat cake, healthy dessert, gluten-free cake, breakfast cake