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A slice of cake on a plate. There is white frosting and blueberries on top of the cake.
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Vegan Oat Cake

Whip up a delicious vegan oat cake with this easy recipe! It's perfect for birthdays, picnics, or any occasion, and is sure to impress with its unique texture and flavor. Try it now and take your vegan baking to the next level!
Course Breakfast
Cuisine American
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 9 servings
Calories 326kcal
Author Marly McMillen

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.
Cups - Metric

Instructions

  • Preheat oven to 350°F/177°C. Spray a 9x9 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.
    A hand holds a measuring cup, pouring liquid ingredients from a pyrex measuring cup into a food processor with flour ingredients.
  • Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a tester inserted in the center comes out clean.
    Cake batter is being poured from a food processor into a square cake pan.

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.

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
 

Nutrition

Calories: 326kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 281mg | Potassium: 100mg | Fiber: 2g | Sugar: 31g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg