Recipe Vegan Oat Cake: The Best Moist & Healthy Cake Ever
I still remember the first time I baked recipe vegan oat cake. It was one of those lazy Sunday afternoons when I craved something sweet but didn’t want anything too heavy or complicated. I had a bag of oats sitting in my pantry, a ripe banana on the counter, and a sudden spark of inspiration. So, I started mixing, adjusting, and hoping for the best. What came out of the oven? A soft, moist, and lightly sweet cake that felt like a warm hug in every bite!
Servings: 12 Slices
Calories: 180kcal
Ingredients
- 1 ¾ cups 175g oat flour
- ½ cup 60g almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup 180ml unsweetened plant-based milk
- ⅓ cup 80ml maple syrup
- ⅓ cup 80ml melted coconut oil
- 1 tablespoon flaxseed meal + 3 tablespoons water flax egg for binding
- 1 teaspoon vanilla extract
- ½ cup 120g unsweetened applesauce
Instructions
- Start by preheating your oven to 350°F (175°C) and prepare your cake pan by greasing it or lining it with parchment paper.
- In a spacious bowl, mix together the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon. Give it a good whisk so everything is evenly mixed.
- In another bowl, whisk together the plant-based milk, maple syrup, melted coconut oil, flax egg, vanilla, and applesauce until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until they’re just combined. Be careful not to overmix, as the batter should be slightly thick but easy to pour.
- If you want to add a little extra, fold in some raisins, nuts, or chocolate chips for an added crunch or flavor.
- Pour the batter into the prepared pan, smoothing it out so it’s even.
- Bake for 30 minutes, or until the top turns golden and a toothpick inserted comes out clean.
- Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and enjoy! For a special touch, top with maple syrup, vegan yogurt, or fresh berries.
Notes
- Use room-temperature ingredients for smoother batter and better results.
- Feel free to add raisins, walnuts, or chocolate chips for extra flavor.
- Check the cake with a toothpick around 30 minutes to see if it’s done.
- Allow the cake to cool in the pan for roughly 10 minutes before moving it to a wire rack.