Vegan Oat Cake
Vegan oat cake is a healthy dessert option that will satisfy everyone’s sweet tooth! Made with wholesome ingredients, this cake is not only delicious but also guilt-free. Learn how to make it now and become the star baker of your next dinner party.
I love a simple, delicious, and healthy dessert. It’s not easy to come by, but this recipe hits it out of the park!
You can make this delicious vegan oat cake with simple ingredients thanks to this quick recipe. Try it today and make your vegan diet more delicious!
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Oats — I used rolled oats (also known as old-fashioned oats).
- Flour — You can use all-purpose or whole-wheat flour this cake.
- Sugar — We’ll use brown sugar for the cake and powdered sugar for the icing.
- Leavener — All you need is one teaspoon of baking soda.
- Salt — We’ll add salt to bring out the sweetness and other flavors.
- Water — If your water has flavor, you can consider using filtered water.
- Vinegar — Using a tablespoon of apple cider vinegar creates a soft and tender cake.
- Vanilla — Adding some vanilla extract enhances the cake’s old-fashioned flavors.
- Fat — We’ll add vegetable oil combined with unsweetened applesauce to make this cake moist. A bit of vegan butter makes a creamy icing.
- Milk — To make the icing spreadable, we’ll a bit of plant-based milk.
How to Make Vegan Oat Cake
- Pulse dry ingredients from oats to salt in a food processor (or blender).
- Stir together water, vinegar, vanilla, oil, and applesauce.
- Make the batter by combining the wet and dry ingredients and pulsing until combined.
- Pour the batter into the prepared pan.
- Bake until a tester inserted in the center comes out clean.
- Mix powdered sugar, vanilla, and softened vegan butter in a bowl.
- Add the milk and stir until you achieve a spreadable consistency.
- Drizzle over warm cake and serve.
Note: It’s not necessary to pulse the oats in a food processor, but I’m a texture gal, so those bits of oats in the cake bothered me. Even just a few quick pulses in the food processor did the trick!
Frequently-Asked Questions
Are oat cakes healthy?
Yes, oat cakes are generally considered healthy due to their high fiber content, which can help with digestion and provide a feeling of fullness. They are often lower in sugar and refined ingredients compared to other snacks.
Can I make oat cakes gluten-free?
Yes, you can make gluten-free oat cakes by using certified gluten-free oats and a gluten-free flour blend designed for baking.
Batter Add-Ins
Change up this cake by adding some tasty ingredients. Here are some of my favorites:
Chocolate — Add 1/4 cup cocoa powder and/or some dark chocolate chips
Berries — Use blueberries, raspberries, or chopped strawberries
Nuts — Add a handful of chopped pecans, almonds, or walnuts
Dried fruit — You will love adding some raisins or dried cranberries.
Storage Tips
For storing, cover the cake and store at room temperature for up to 4 days or in the fridge for up to 10 days. It can also be frozen for up to 2 months.
Oatmeal Desserts
If you love this recipe for vegan oat cake, here are more oatmeal dessert recipes to try:
Final Thoughts
This vegan oat cake recipe is a must-try for anyone who loves dessert but wants to stay healthy and plant-based.
With its wholesome ingredients and simple instructions, you can easily make this cake for any occasion and impress your friends and family. Don’t be surprised when they start begging for the recipe! So what are you waiting for? Get in the kitchen and start baking!
Subscribe and get a free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
Vegan Oat Cake
Ingredients
- 1 cup rolled oats (also known as old fashioned oats)
- 1 ½ cups all-purpose flour (see notes)
- 1 cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup water (almond, soy, etc)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- ⅓ cup applesauce
Vanilla Glaze
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons vegan butter softened
- 1 tablespoon plant-based milk
- Additional Toppings: Chopped nuts, coconut flakes, sprinkles, or cacao nibs.
Instructions
- Preheat oven to 350°F/177°C. Spray a 9×9 pan with vegetable cooking spray.
- Combine dry ingredients from oats to salt in a food processor (or blender). Pulse in short bursts until the oats are broken down to small bits.
- Stir together water, vinegar, vanilla, oil, and applesauce.
- Make the batter by adding the wet ingredients in with the dry mixture. Pulse in short bursts until combined.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a tester inserted in the center comes out clean.
For the Vanilla Glaze:
- Combine powdered sugar, vanilla, and vegan butter in a bowl. Stir to combine. Stir in the milk until you achieve a spreadable consistency.
- If it's too thick to spread on the cake, add a teaspoon of plant based milk and stir again. If it's too thin, add more powdered sugar.
- Drizzle over warm cake and serve.
- For storing, cover the cake and store at room temperature for up to 4 days or in the fridge for up to 10 days. It can also be frozen for up to 2 months.
(The products above contain sponsored links to products we use and recommend)
Notes
Flour
Here are some flour options:- all-purpose flour
- whole wheat flour
- gluten-free baking flour
Batter Add-ins
- Chocolate — add 1/4 cup cocoa powder and/or some dark chocolate chips
- Berries — blueberries, raspberries, or chopped strawberries
- Nuts — add a handful of chopped pecans, almonds, or walnuts
- Dried fruit — you will love adding some raisins or dried cranberries
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Tasty recipe! However, it is too sweet for my taste. So next time I will add less sugar than the recipe calls for. Otherwise, I really enjoyed this