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Healthy Oatmeal Cake Recipe | Easy Moist Oat Flour Cake Dessert

This healthy oatmeal cake made with oat flour, Greek yogurt, and maple syrup is moist, gently sweet, and perfect for breakfast, snack, or dessert. It mixes in bowls, bakes quickly, and takes well to fruit, nuts, or chocolate chips.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 9 slices

Ingredients
  

Ingredients

  • 2 cups fine oat flour (store-bought or homemade from rolled oats)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • 3/4 cup plain Greek yogurt (2% or whole)
  • 1/3 cup maple syrup (or honey)
  • 1/4 cup avocado oil or light olive oil
  • 1/3 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 1/3 cup milk of choice (dairy or unsweetened almond/oat milk)
  • 1/2 cup blueberries, raspberries, or diced apples (optional)
  • 1/3 cup chopped walnuts or pecans (optional)
  • 2 tablespoons mini dark chocolate chips (optional)
  • 2 tablespoons rolled oats, for sprinkling on top (optional)

Instructions
 

Instructions

  • Heat the oven to 350°F (175°C) and grease an 8-inch square pan or line it with parchment with overhang.
  • In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  • In a large bowl, whisk the eggs, Greek yogurt, maple syrup, oil, applesauce, vanilla, and milk until smooth.
  • Add the dry ingredients to the wet ingredients and stir with a spatula until just combined; the batter should be thick but pourable, adding 1 to 2 tablespoons milk if needed.
  • Gently fold in any optional fruit, nuts, or chocolate chips without overmixing.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with rolled oats if using.
  • Bake for 25 to 32 minutes, or until the center is set and a toothpick comes out clean or with a few moist crumbs, starting to check at 24 minutes.
  • Cool in the pan for 10 minutes, then lift out to a rack and cool 10 to 15 minutes more before slicing and serving warm or at room temperature.

Notes

For a taller slice, use an 8-inch square pan; a 9-inch round or 9x5 loaf pan also works—adjust bake time. Do not overmix to avoid a gummy texture, and measure oat flour lightly. Keep add-ins to about 1/2 cup to prevent sogginess. Store covered at room temperature for 24 hours, refrigerated 4 to 5 days, or freeze up to 2 months. Dairy-free works with non-dairy yogurt and milk. To sweeten more, drizzle with maple syrup or dust with powdered sugar.