Recipe Vegan Oat Cake
A delicious, moist, and naturally sweetened vegan oat cake packed with wholesome ingredients. Perfect for breakfast, dessert, or a healthy snack, this cake is easy to make and full of rich flavors, thanks to secret ingredients like lemon zest, cardamom, and cocoa nibs.
Equipment
- Mixing bowls (2)
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking pan (8-inch round or square)
- - Parchment Paper
- - Oven
Ingredients
- 2 cups rolled oats blended into oat flour
- 1 ripe banana mashed
- 1 cup almond milk
- ¼ cup maple syrup
- ¼ cup applesauce
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- Secret Ingredients for Extra Flavor:
- 1 tbsp chia seeds
- 1 tsp lemon zest
- ½ tsp ground cardamom
- 1 tbsp cocoa nibs
Instructions
- Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- Prepare dry ingredients: In a mixing bowl, combine oat flour, baking powder, baking soda, cinnamon, salt, and secret ingredients (chia seeds, lemon zest, cardamom, cocoa nibs).
- Prepare wet ingredients: In another bowl, whisk together mashed banana, almond milk, maple syrup, applesauce, coconut oil, and vanilla extract.
- Combine: Gradually mix the wet ingredients into the dry ingredients, stirring until well combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Serve and enjoy with a drizzle of maple syrup or a sprinkle of coconut flakes.
Video
Notes
Substitute almond milk with oat or soy milk if preferred.
For extra crunch, add chopped nuts or seeds to the batter.
Store leftovers in an airtight container for up to 4 days at room temperature.
For extra crunch, add chopped nuts or seeds to the batter.
Store leftovers in an airtight container for up to 4 days at room temperature.
