Fluffiest Oat Flour Cake Recipe (Made in 5-Minutes)

It’s absolutely true! This recipe for the fluffiest oat flour cake comes together in 5 minutes using a blender or bowl and uses only oats for the flour! Simply blend oatmeal into flour, mix in remaining ingredients, pour and bake. Through my baking with oat flour experiments and expertise, I’ve learned yogurt adds moisture and a precise ratio of oats yields a light and fluffy texture, instead of dense or heavy. Once the cake cools, dollop on the quick brown sugar frosting and you have a gluten-free dessert to top all oat flour cake recipes!

Gluten-Free Oat Flour Cake Recipe

If you are looking for an easy gluten-free dessert that uses affordable and kitchen-stocked ingredients, you’ve come to the right place. Not only does this delicious oat flour cake recipe satisfy specific dietary needs, being that it’s made with 100% oats, but the lightly spiced taste and fluffy texture fools anyone into thinking they are enjoying a traditional cake!

Once I became sold on how quick, easy, and affordable it is to make my own homemade oat flour, I learned how versatile it could also be in baking recipes. It cannot be swapped out for all-purpose flour in regular recipes, but it’s actually easier to bake recipes developed specifically for oat flour.

For instance, this cake made with oat flour comes together extremely effortlessly, similar to highly-reviewed oat flour bread and oat flour waffles. First, oats are placed into a blender and ground down into flour. Then the remaining ingredients are added, blended again, and poured into a baking dish. It really couldn’t be easier!

To achieve a cohesive, fluffy texture, that doesn’t crumble apart, a precise ratio of dry to wet ingredients is crucial. Since oatmeal absorbs a lot of moisture, oat flour cake requires a heavier proportion of wet ingredients.

Another crucial step when using oat flour in cakes involves a brief rest time before baking. After the ingredients have been combined, the batter is quite runny, but this is deliberate! Oats absorb a large volume of liquid, which softens the grain and helps with binding. Skipping this step would lead to denser texture.

The last piece of making this gluten-free oat flour cake a success is the perfectly balanced flavor. Hints of cinnamon and vanilla extract gives a slightly spiced taste, while a creamy brown sugar frosting adds the ideal sweetness. The cake is both wholesome and decadent tasting, wonderfully paired with a cup of coffee or as an after dinner treat.

Ingredient Notes

While anyone can enjoy this recipe, if you are specifically looking for gluten-free cake ideas, be sure to use certified gluten-free rolled oats. These are oats that have not been contaminated during processing.

If you are making this cake for a guest, please check first if they can tolerate oats. Some of those with celiac disease still have difficulties with oatmeal, even though it’s a naturally gluten-free grain.

• Oats – If making your own oat flour, I find using old fashioned rolled oats, rather than quick oats, yields a 1-to-1 volume to oat flour. Therefore, blending 2 cups oatmeal into flour will yield the 2 cups oat flour required. You will also need an additional 1/3 cup rolled oats to stir in at the end.
• Yogurt – Use plain, whole or Greek yogurt for best results and to give a slight tang similar to buttermilk. Although these substitutions have not been tested yet, I believe sour cream or dairy-free yogurt may be substituted. Also, an equal amount of unsweetened applesauce may work for a dairy-free modification.
• Cornstarch – A small amount helps with binding since there is no gluten in the recipe. While the cornstarch positively helps binding and to lighten the crumb, it may also be omitted if necessary.
• Milk – Any milk works from skim, 2%, whole or non-dairy, such as almond milk.
• Sugar – A combination of brown sugar and granulated sugar helps with structure, texture, and a caramel taste. If desired, coconut sugar may also be used.
• Oil – Use any preferred oil, such as coconut oil or canola oil. I have not tested the recipe with melted butter or vegan butter.
• Eggs – I have not tried the recipe with an egg replacer or egg-free to make a vegan gluten free cake recipe. Since the eggs act as a binder for the oat flour, I think eliminating them or using an vegan egg-replacer would result in a crumbly texture.

how to make Oat Flour Cake

Similar to oat flour banana bread, no flour, whether gluten-free flours or all-purpose, is necessary to make this 100% oats only cake! While the recipe calls for a 8×8 inch baking pan, see the Different Baking Pan Sizes section for making a layer cake or using alternative pans.

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Preheat the oven to 350ºF. Grease a 8X8-inch baking dish with nonstick cooking spray. Set aside.
2. Blender Method – Place 2 cups rolled oats in a powerful high speed blender, such as a Vitamix. Process into a fine, powdery flour, about 30-60 seconds. Add the remaining dry ingredients – granulated sugar, brown sugar, cornstarch, cinnamon, baking powder, baking soda, and salt. Pulse to combine. Hand Mixer Method – Add the dry ingredients to a large bowl and mix together on low speed.
3. Blender Method – Add the wet ingredients, milk, yogurt, eggs, oil, and vanilla. Process again to combine. The batter will be very thin. Hand Mixer Method – Whisk together the wet ingredients in a separate medium bowl. Add to the dry ingredients and beat on medium speed to combine. The batter will be very thin.
4. Add in the remaining ⅓ cup rolled oats. Pulse to combine in the blender, or mix on low speed with hand mixer.
5. Let the batter sit at room temperature for 10 minutes. This allows time for the oats to soak up excess moisture and bind the crumb.
6. Pour the cake batter into the prepared baking pan. Bake for 38-40 minutes, or until firm to the touch in the center and a toothpick comes out clean. Cool on a wire rack before frosting.

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step-by-step web story instructions for this recipe!

Different Baking Pan Sizes

While the recipe yields a single-layer cake, there are other options, such as making a layer cake perfect for celebrations. If you are looking for a single-serving emergency dessert, try this oatmeal mug cake!

Layer Cake – Double the cake recipe and bake in two 9-inch round cake pans. When doubling the recipe however, I don’t recommend combining all the ingredients in a blender because you will risk overfilling. Blend the oats into oat flour, or use purchased oat flour, and then mix with the remaining ingredients using a hand mixer.

More Pan Options – Using a 9X9 or 11X7-inch pan will also work, but it will result in a slightly thinner cake and the baking time will decrease 5-10 minutes. For a single layer round cake, line a 9-inch cake pan with parchment paper and grease with nonstick cooking spray. After baking, cool in the pan for 10 minutes before inverting to wire rack to cool completely.

can I make this dairy-free?

I have not tested the recipe using a dairy-free yogurt substitute, but I don’t believe this should be a problem. You would also have to use non-dairy milk. For the frosting, use vegan butter, such as Earth Balance.

Additions and modifications

Use some of the suggestions below to make a variety of oat flour cake recipes!

1. Old Fashioned Spiced Cake – Mix in 1 tsp cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ½ tsp ground cloves.
2. Stir in ⅓ cup raisins or ⅓ cup miniature chocolate chips.
3. Stir in ⅓ cup nuts, such as chopped pecans or walnuts into the cake batter or sprinkle candied pecans on top of the glaze frosting.
4. Vanilla cake – Omit the cinnamon.
5. Replace the frosting with a cream cheese frosting.

Storing tips

Store leftover cake at room temperature, covered securely with plastic wrap, up to 3 days. Avoid refrigerating or the cake will dry out.

To freeze, wrap securely either frosted or unfrosted. If the cake is frosted be sure the wrapping doesn’t directly touch the frosting. Alternatively, freeze the frosted cake first and then wrap. Freeze up to 2 months and thaw at room temperature.

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