Name: Oat Flour Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 cups gluten-free oat flour; 1 cup unsweetened plant-based milk; 1/2 cup smooth almond butter; 1/2 cup maple syrup ((or substitute date paste)); 2 teaspoons baking powder; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon salt

This oat flour cake is moist, flavorful, and totally satisfying. This vegan, gluten-free oat cake is perfect for dessert when you’re craving something sweet, but nutritious enough to serve for breakfast or as a snack. It’s quick and easy to make too.

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What to serve with this oat flour cake

If you’re making this cake for a brunch party and would like another easy and delicious baked good to offer your guests, try these oat flour applesauce muffins. They’re sweet, moist, and flavorful.

Thick slices of oat flour cake on a white plate.

Main ingredients and substitutions

Oat flour gives this cake a warm, cozy flavor and plush texture. Be sure to use oat flour that’s labelled gluten free if that’s a requirement for you (oats are often cross-contaminated with gluten).

You can either use store bought oat flour or make your own oat flour at home using a food processor or blender. I prefer to make my own because it’s cost effective and very easy to do.

To make oat flour at home, fill a food processor or high powered blender with gluten-free oats, then blend for about two minutes or until it has a powdery, flour-like texture. Then you can store your homemade oat flour in the pantry, fridge, or freezer (depending on how quickly you anticipate using it – I store mine in the freezer if I think I might not use it in the next few months).

I sweetened this refined sugar-free, vegan oat flour cake with maple syrup, but you can substitute date paste if you prefer (see my date paste recipe for instructions). Both sweeteners work well in this recipe.

Almond butter gives this cake a moist, plush texture. You can substitute pumpkin seed butter or sunflower seed butter if you require a nut-free version of this cake.

How to make it

This gluten-free oat cake is quick and easy to prepare. Start by preheating the oven, then add the almond butter, maple syrup, plant-based milk, vanilla, cinnamon, and salt to a mixing bowl and use a whisk to mix well.

Almond butter, plant-based milk, maple syrup, vanilla, and salt being whisked in a glass bowl.

Add the oat flour and baking powder, then whisk to combine.

Oat flour batter in a large glass mixing bowl.

Transfer the batter to a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.

Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Then let the cake cool to room temperature before removing from the pan and serving.

Freshly baked oat cake in a loaf pan lined with parchment paper.

Storage and freezing

Store any leftovers in an airtight container in the fridge for up to five days or freeze it for up to six months and thaw it at room temperature before serving. I like to slice the cake into portions before freezing it so I can easily thaw the exact amount I need.

Optional additions

To add an extra layer of flavor and texture to this oat flour cake, add 1/2 cup each of chopped pecans, walnuts, raisins, and/or chopped dark chocolate.

A slice of gluten-free oat cake next to the rest of the loaf.

More oat flour recipes to try

These vegan oat flour cookies are easy to make and so delicious.
This vegan stuffed portobello mushrooms recipe calls for oats instead of bread crumbs.
These vegan oat flour pancakes are perfect for breakfast or brunch on the weekends.

4.37 from 171 votes

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