Oat Flour Cake
Make this easy vanilla oat flour cake for a fluffy, moist treat that's so delicious you'd never guess it's gluten free and nut free, too!
Servings: 12 servings
Calories: 213kcal
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!
Notes
Storing : Transfer the cake sliced or whole to an airtight container, and store it on the counter for 3 days or in the fridge for up to 5 days. To enjoy, leave a slice out on the counter for a few minutes to come to room temperature before digging in.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 249mg | Potassium: 119mg | Fiber: 1g | Sugar: 13g | Vitamin A: 36IU | Calcium: 78mg | Iron: 1mg