This oat flour cake is spongy, fluffy, and loaded with sweet flavor. Topped with a greek yogurt icing, it’s so good you would never guess it’s completely nut free and dairy free, too. Prepare it in no time for the an easy dessert that's perfect for birthdays, holidays, and afternoon treats!
A bit of a labor of love, this oat flour cake went through three rounds of testing before I perfected the recipe. The first round was too dense. The second was too moist, and the third was just right. Honestly, I’m not complaining, because it just meant I got to eat cake for days.
Plus, the end result it so irresistible, it was worth the wait. Subtle and sweet, it’s a quick recipe that’s great kept simple but equally great when dressed up with a variety of toppings. Plus, it’s so tasty no one will even be able to tell this nut free cake is completely gluten free, too! One bite and all your guests are guaranteed to be begging you for the recipe.
If you’re looking for more gluten free cake recipes, check out my almond flour chocolate cake and gluten free banna sheet cake, too!
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Why You’ll Love This Recipe
- Naturally nut free, gluten free, and dairy free-friendly
- Bakes in less than 30 minutes
- Can be baked in a cake pan or sheet pan
- Sweet and versatile
Ingredients & Notes
- Oat flour - The base of the batter, making this nut free cake gluten free. You can make your own by grinding gluten free quick oats into a powder. However, for the best results, recommend buying it from the store.
- Tapioca starch - A natural thickener that helps take away some of the density of the oat flour, creating a fluffier cake.
- Egg + egg white - Combined to add structure to the oat flour cake, helping it holds its shape.
- Coconut oil - Used to help keep the cake moist and tender, creating an even crumb.
- Milk - Used to combine the ingredients. Any kind of milk will work.
- Apple cider vinegar - Adds an acid for the leavening agents to react with, allowing the cake to rise.
Is oat flour good for cakes?
I have found oat flour to be one of the best gluten free flours to work with and yields a fluffy, spongy cake just like the classic.
Store-bought oat flour is going to be best as it’s much finer and smoother than homemade oat flour.
Does oat flour rise?
Oat flour will provide a gentle lift but not as much as all-purpose flour. To help the batter rise more, I use a mixture of milk + apple cider vinegar. This provides an acid for the leavening agents to react with, creating a fluffing oat flour cake.
Step-by-Step Instructions
This oat flour nut free cake recipe is easy to make and great for weekend baking. You’ll need three or four large bowls, a hand mixer or stand mixer, an 8x8-inch cake pan, and parchment paper before you begin.
Step 1: Combine the dry ingredients. In a large bowl, whisk the dry ingredients until smooth, and set them aside.
Step 2: Mix the wet ingredients. In a second bowl or the bowl of a stand mixer beat the egg, egg white, and coconut sugar together. Add the remaining wet ingredients, and mix just until they’re combined.
Step 3: Combine the wet and dry ingredients. Slowly add the dry ingredients to the bowl of wet ingredients, Mix just until no streaks remain.
Step 4: Bake. Pour the batter into a grease cake pan lined with parchment paper. Bake until the edges begin to pull away from the sides of the pan and a toothpick can be inserted into the center and comes out clean.
Step 5: Prepare the icing. Set the oat flour vanilla cake aside to cool. Then, whip the yogurt and maple syrup with a hand mixer or stand mixer until fluffy.
Melt the chocolate chips on the stovetop or in the microwave until smooth, being careful not to let them burn. Add the melted chocolate to the yogurt mixture, and mix to incorporate.
Step 6: Serve. Spread the frosting on top of the cake, top with fresh fruit, slice, and enjoy!
Variations
- Add 1 teaspoon cinnamon and ½ teaspoon nutmeg to the cake batter for a spiced oat flour cake.
- Fold in some rainbow sprinkles to the cake batter for a funfetti spin on this nut free cake.
- Mix in mini chocolate chips to the batter for an extra chocolatey cake.
Expert Tips
- Store-bought oat flour is going to be best in this oat flour vanilla cake recipe. It’s finer than homemade oat flour, giving you a smoother cake.
- Be careful not to overmix the cake batter. Only fold the batter until the flour is combined.
- Use parchment paper in your cake pan for easy removal.
- Wait until the cake is completely cool before icing. Because the icing is already light and creamy, if the cake is too warm the icing will melt.
- The icing will firm up with time so don’t let it sit for too long before spreading it on the cake.
How to Store
Place the oat flour cake in an airtight container either pre-sliced or whole. Store out on the counter for 3 days or in the fridge for up to 5 days. The icing will firm up with time as the chocolate solidifies. When ready to enjoy, leave a slice out on the counter for a few minutes to come to room temperature before digging in.
Frequently Asked Questions
Yes, an 8-inch or 9-inch round pan can be used.
You can, but I would recommend a different icing (like this one) as the icing used in this oat flour cake recipe is very soft and light and wouldn’t do well in between cake layers.
No, it actually has a sweet vanilla flavor to it that is to die for!
for more sweet recipes, check out my:
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Recipe
Oat Flour Cake
Equipment
- 3 Large Mixing Bowls
- 1 Hand Mixer or Stand Mixer
- 1 (8x8 Inch) Cake Pan
- 1 Small Microwave-Safe Bowl
Ingredients
For the cake
- 1 ½ cup oat flour - store bought is best
- ¼ cup tapioca starch - sub. corn starch
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 egg
- 1 egg white
- ⅔ cup coconut sugar
- ⅓ cup coconut oil
- ½ cup milk of choice
- 1 tablespoon apple cider vinegar
- ½ tablespoon vanilla extract
For the icing
- ⅓ cup greek yogurt - plain and unsweetened
- 2 tablespoon maple syrup
- ½ cup chocolate chips - melted
Instructions
- Preheat oven to 350 F. In a large bowl add the oat flour, tapioca starch, baking powder, baking soda, and sea salt. Whisk together to combine and set aside.1 ½ cup oat flour, ¼ cup tapioca starch, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
- In a separate mixing bowl or in the bowl of a stand mixer, beat together the egg, egg white, and coconut sugar until well mixed. Add the coconut oil, milk, apple cider vinegar, and vanilla extract to the bowl and mix again until combined.1 egg, 1 egg white, ⅔ cup coconut sugar, ⅓ cup coconut oil, ½ cup milk of choice, 1 tablespoon apple cider vinegar, ½ tablespoon vanilla extract
- Slowly add the flour mixture into the bowl while mixing. Be careful not to overmix.
- Pour the batter into a greased 8x8 inch cake pan lined with parchment paper. Bake in the oven for 25 - 28 minutes until the edges begin to pull away from the sides of the pan. Insert a toothpick into the center of the cake to ensure it’s done. If the batter sticks to the toothpick, the cake needs a few more minutes to bake.
- Let the cake cool completely before icing.
- To make the icing, first whip the greek yogurt and maple syrup well with a hand or stand mixer until fluffy. You are trying to incorporate air into the yogurt here.⅓ cup greek yogurt, 2 tablespoon maple syrup
- Then melt the chocolate chips either on the stove top (carefully) or in the microwave in 8 second intervals until smooth. Add the melted chocolate to the bowl and mix well to incorporate. Again, you are whipping the chocolate into the yogurt.½ cup chocolate chips
- Once the frosting has reached your desired consistency, spread it on top of the cake with an uneven spatula. Top with fresh fruit, slice, and enjoy!
Hi Ansley,
Will monkfruit or erithyritol work in this recipe?
Hi! I haven't tried it with either of those but I don't see why not. Because monk fruit is sweeter though, I would use half as much and adjust as needed.