Easy Oats Cake Recipe | Soft Healthy Homemade Oat Flour Cake Dessert
A soft, tender oat flour cake that’s lightly sweet, cozy, and simple to make in one bowl. Wholesome and moist, it’s perfect for snacks, breakfast, or dessert with flexible add-ins.
Ingredients
Ingredients
- 2 cups (200 g) fine oat flour
- 1/4 cup (30 g) cornstarch or fine rice flour
- 1/2 cup (100 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional)
- 2 large eggs, room temperature
- 1/2 cup (120 ml) milk or dairy-free milk
- 1/2 cup (120 g) plain Greek yogurt or 1/2 cup buttermilk
- 1/3 cup (80 ml) neutral oil (avocado, light olive, or canola)
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice or apple cider vinegar
- Optional: 1/2 cup chopped nuts (walnuts, almonds, pecans)
- Optional: 1/2 cup dark chocolate chips
- Optional: 1/2 cup raisins or chopped dates
- Optional: 2 tablespoons oats for sprinkling on top
Instructions
Instructions
- Heat the oven to 350°F (175°C) and grease and line an 8-inch square or 9-inch round pan with parchment.
- If needed, blend rolled oats into a very fine flour and measure after blending.
- In a large bowl, whisk together oat flour, cornstarch, baking powder, baking soda, salt, cinnamon, brown sugar, and granulated sugar until no lumps remain.
- In a separate bowl or large measuring cup, whisk eggs, milk, yogurt, oil, vanilla, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and whisk just until combined; the batter should be thick but pourable.
- Fold in any optional add-ins such as nuts, chocolate chips, or dried fruit.
- Scrape the batter into the prepared pan, smooth the top, and sprinkle with oats or nuts if desired.
- Bake for 22–28 minutes for an 8-inch square or 20–25 minutes for a 9-inch round, until the top springs back and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift out to a rack to cool. Slice when just warm or fully cool for cleaner edges.
Notes
Use fine oat flour for a soft crumb; sift if coarse bits remain. Do not overmix and start checking doneness a few minutes early to avoid drying out. For gluten-free needs, use certified gluten-free oats and rice flour in place of cornstarch if preferred. Sweetness can be reduced to 3/4 cup total sugar for a lightly sweet cake. Variations include banana, apple cinnamon, lemon blueberry, chocolate chip, maple pecan, and dairy-free options. Store at room temperature up to 2 days, refrigerated up to 5 days, or freeze slices up to 2 months.