Oat Flour Cake (Easy and Delicious) Recipe
This easy and delicious oat flour cake is a moist, chocolatey treat made with wholesome ingredients like almond butter and oat flour. Naturally sweetened with maple syrup and rich with cocoa, it’s perfect for a healthier dessert option that doesn’t compromise on flavor. Quick to prepare and adaptable to various nut or seed butters, this cake offers a delightfully tender crumb and a warm chocolate taste.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1/2 cup creamy almond butter (or substitute any nut butter or seed butter you prefer)
- 1/2 cup maple syrup
- 1 cup unsweetened milk of choice
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 1/2 cups oat flour (spooned into the measuring cups—not scooped)
- 2 teaspoons baking powder
Add-ins
- 1/2 cup chopped dark chocolate (or chocolate chips)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, maple syrup, unsweetened milk, and vanilla extract. Whisk together until smooth and fully incorporated.
- Combine Dry Ingredients: In another bowl, sift together the oat flour, cocoa powder, baking powder, and salt. This ensures even distribution and a light texture.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, folding gently to create a uniform batter. Avoid overmixing to keep the cake tender.
- Add Chocolate Chunks: Fold in the chopped dark chocolate or chocolate chips into the batter for a melted chocolate surprise in every bite.
- Pour Batter and Bake: Pour the batter evenly into the prepared cake pan. Smooth the surface with a spatula. Bake in the preheated oven for approximately 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve as desired.
Notes
- You can substitute almond butter with any nut or seed butter such as peanut butter or sunflower seed butter.
- Ensure measuring oat flour by spooning into the cup instead of scooping to avoid dense batter.
- Use unsweetened milk alternatives like almond, soy, or oat milk for dairy-free options.
- The cake keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a sweeter cake, add an additional 1/4 cup maple syrup or sprinkle powdered sugar on top before serving.
