Oat Flour Cake

Vanilla Oat Flour Cake is Vegan, Gluten-free and uses just a handful of basic ingredients to create a fluffy moist special cake! You'll appreciate that it's egg-free and indulgently delicious for anyone! (Also Ancestral with "soaked"/sourdough version, and VAD.)

Course Dessert

Cuisine American

Keyword ancestral, cake, gluten-free, oat, oat flour, soaked, sourdough, VAD, vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings big servings, or 10 slightly smaller ones

Calories 271kcal

Author Megan

Cost $5

Equipment

two 8" cake pans OR one 9x13" cake pan
electric handheld mixer or similar (not necessary, but ideal)
oven
parchment paper to line cake pans if you plan to unmold for layer cake

Ingredients

2 cups oat flour
1 cup oat yogurt or other yogurt of choice
1 cup coconut sugar , maple sugar or other granulated sweetener of choice (it's okay to use dehydrated cane juice)
6 Tablespoons water
1/4 cup avocado oil (If you're not vegan, it's also okay to use melted and slightly cooled butter here.)
1 Tablespoon pure vanilla extract
1 Tablespoon baking powder (Be sure to use double-acting baking powder for the soaked version of this recipe, in Notes, below.)
1/2 teaspoon sea salt

Instructions

Preheat oven to 350° Fahrenheit. Grease 2 8" cake pans, then line with cut out circles of parchment paper, or grease one 9x13" pan. Set aside.
In large bowl, stir together dry ingredients: oat flour, granulated sweetener of choice, baking powder and sea salt.
In small bowl or liquid measuring cup, measure liquid ingredients: yogurt, water and fat of choice.
Add wet ingredients to dry ingredients. Use a handheld mixer to stir together completely without over-mixing.
Transfer batter to prepared cake pan(s). (If making the soaked/sourdough version, see the secipe Notes below at this step.)
Bake in preheated oven for 20 minutes if baking 2 smaller cakes or 30 minutes if one larger cake. Test with toothpick inserted into the center to check for doneness. Cake will be golden all over, springy to the touch and toothpick inserted will come out clean or with a couple of dry crumbs adhering.
Cool completely on rack before proceeding. If creating a layer cake, thump cake pans upside down gently to remove cakes, the first one onto your serving plate, the second onto your cooling rack. I find these cakes to be a little fragile. If one happens to break while unmolding, it will not show or matter once it's frosted, so just gently push together the broken spot and proceed. If creating a sheet cake, you can just frost it in the pan, and serve from there.
Frost first cake. Top with second. Frost the top and sides of entire cake. Decorate as desired. You can serve it right away, but ideally it's best to refrigerate for a few hours, and then serve. For Chocolate Whipped Cream recipe that's shown in photos, see recipe Notes below.

Notes

Soaked/Sourdough Variation

To make the soaked version of this recipe, you'll need two days. So plan ahead, and make the batter the day before you plan to serve the cake.

EASIEST SOAKING METHOD

If you'd like your oat flour to be "pre-digested", extra nutritious and gentle to digest, it's really easy to make this batter soaked, because there is already (a lot of) probiotic yogurt in the batter! :) Here's how:

After Step 5 in the main recipe above, your batter will be in the cake pan(s).
Set the cake pan(s) aside in a warm room (or on a low heat mat like is used for sprouting seeds), loosely covered, for 7 hours or overnight.*
Now proceed with Step 6 in the main recipe above (bake!).

*Note: I prefer to make this batter in the morning, soak for 7 hours during the day and bake it in the evening. I then leave the cakes to cool overnight, and frost them in the morning. That way, the second day is restful with making the batter/baking and frosting the cake on separate days; the frosted cake can set up and chill until dinner, after which time, it's served. But you can bake, cool, frost, chill and serve the cake all on the second day, and soak overnight from day 1, if preferred.

MORE THOROUGH SOAKING METHOD

If you want to be extra sure your oats are pre-digested, you can soak the flour and yogurt separately before mixing together the rest of the batter, and soak for up to 24 hours. In this case, do not follow any of the mixing instructions in the main recipe above. Instead...

Here's how:

Use a large bowl and mixer to combine flour, yogurt and water. Cover loosely, and soak for up to 24 hours.
When ready to bake, preheat oven and prepare pans as outlined above in the main recipe.
Add remaining liquid ingredients to bowl: oil (or butter) and vanilla.
In smaller bowl, stir together remaining dry ingredients: coconut sugar, baking powder and sea salt.
Add dry ingredients to batter. Use mixer to combine well, without over-mixing.
Proceed with Step 5 in main recipe above: pour batter into prepared pans, and bake.

Chocolate Whipped Cream frosting recipe

Choose Vegan or Dairy Chocolate Whipped Cream frosting below. Both recipes are really easy, and REALLY delicious.

VEGAN

To make Vegan dairy-free Chocolate Whipped Cream Frosting, use this recipe, and frost your cake right before serving.

DAIRY

To make Chocolate Whipped Cream frosting with heavy cream, follow the recipe below. Frost your cake a few hours before (minimum), and chill in the fridge before serving, for best results, but it's okay to serve right away if necessary.

INGREDIENTS

2 cups heavy cream
1/4 cup cocoa powder
1/2 cup powdered coconut sugar (To make this or any powdered sugar, just blend sugar in your coffee grinder or high-speed blender, until powdered.)

INSTRUCTIONS

Place a metal mixing bowl and beaters in the fridge for an hour, or in the freezer for 15 minutes.
Remove the bowl and beaters. Add heavy cream, cocoa powder and powdered coconut sugar.
Beat with electric mixer for 4 to 5 minutes, until stiff peaks form.
Frost cake. (Whipped Cream Frosting doesn't spread on as smoothly as a buttercream, but with a little patience, it does well ... and tastes lovely with this cake!)

Nutrition