Vegan Oat Cake Recipe

Introduction

This vegan oat cake is a healthy and delicious dessert that’s perfect for any occasion. Made with simple, plant-based ingredients, it offers a moist texture and subtle sweetness without dairy or eggs.

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)

Instructions

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

Tips & Variations

• You can substitute almond milk with any other plant-based milk like oat or soy milk.
• For extra flavor, add a teaspoon of ground cinnamon or nutmeg to the batter.
• Try topping the cake with dairy-free frosting or whipped coconut cream for added richness.
• Fold in fresh or frozen berries, chopped nuts, or dairy-free chocolate chips to customize your cake.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 1 week. You can also freeze slices wrapped in plastic wrap or foil for up to 3 months. To reheat, thaw frozen slices at room temperature and warm briefly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What are the benefits of oat cake?

Oat cake is rich in fiber, supports digestion, and provides sustained energy. It’s also dairy-free and vegan, making it a healthier treat compared to traditional cakes.

Why does my vegan cake fall apart?

This usually happens when there is too much moisture, missing binding agents like flax or chia seeds, or the cake is underbaked. Ensuring proper ingredient ratios and baking time helps the cake hold together well.

Vegan Oat Cake Recipe

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★★★★★

4.9 from 93 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This vegan oat cake recipe is a healthy and delicious dessert made with simple, plant-based ingredients. It is dairy-free, gluten-free, and perfect for any occasion, offering a moist and flavorful cake rich in fiber and plant-based protein. The cake is naturally sweetened with maple syrup and uses applesauce and coconut oil to maintain moisture, making it a guilt-free treat suitable for vegans and health-conscious individuals.

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Ingredients

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Dry Ingredients

• 1 cup rolled oats
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

Wet Ingredients

• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil (melted)

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Instructions

1. Preheat the oven: Set the oven temperature to 350°F (175°C) and grease an 8-inch round cake pan thoroughly or line it with parchment paper to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, combine rolled oats, oat flour, baking powder, baking soda, salt, and cinnamon if using. Stir these ingredients together to ensure even distribution of leavening agents and spices.
3. Combine wet ingredients: In a separate bowl, mix the unsweetened applesauce, maple syrup, vanilla extract, almond milk, and melted coconut oil. Stir well until fully blended and smooth.
4. Combine wet and dry ingredients: Gradually add the wet ingredient mixture into the dry ingredient bowl, stirring gently to combine. Avoid overmixing to prevent a dense cake; just blend until no large dry parts remain.
5. Pour and bake: Transfer the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
6. Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully transfer it onto a wire rack to cool completely before slicing and serving.
7. Serve: Enjoy the cake plain or with fresh fruit, a drizzle of maple syrup, dairy-free frosting, or whipped coconut cream for extra flavor and texture.

Notes

• You can substitute almond milk with any other plant-based milk such as oat milk or soy milk.
• For extra flavor, add a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
• Optional toppings include dairy-free frosting or whipped coconut cream for a richer dessert.
• If the batter seems too thick, add plant-based milk a tablespoon at a time until desired consistency is reached.
• Use a toothpick test to ensure doneness before removing the cake from the oven.

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

Keywords: Vegan oat cake, healthy dessert, gluten-free cake, plant-based cake, dairy-free dessert, fiber-rich cake, maple syrup sweetened cake