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!

a slice of oat flour cake on a white plate with a fork resting next to it.
If you want the taste and texture of an old fashioned snack cake, but with virtually no prep or fuss, this gluten free oat cake has your name written all over it!

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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 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.

This cake is so moist and fluffy. Best oat cake ever! Thank you sharing.

—Nika

Ingredient Tid Bits

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.
  • 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 version.

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Let’s Make This Together!

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.)

Whip up some homemade oat flour

If using a blender to make the cake, first place the rolled oats in a high-speed blender, such as a Vitamix, and process into a fine, powdery flour. You also have the option to make with purchase oat flour as well. Those instructions are in the recipe card below.

oats blended into oat flour.

Whiz up the rest

To the oat flour, add the rest of the dry ingredients and process to combine. Then add in the wet – milk, yogurt, eggs, oil, and vanilla. The batter will be very thin at this point. Add in the remaining oats and give a quick pulse to combine. It will still be thin, but trust. The oats soak up that moisture while baking.

liquid ingredients added to the blender.
oats added to the blender.

Bake to perfection

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.

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 before whipping up the best creamy frosting.

unbaked cake batter in the pan.

Quick creamy brown sugar frosting

The caramely flavor compliments the cinnamon cake taste impeccably! Melt together the butter and brown sugar in a medium saucepan over medium low heat. The hot butter liquifies the brown sugar to eliminate any grittiness.

Remove from the heat and stir in the powder sugar and milk. Start with 2 tablespoons milk, adding up to 1 tablespoon more, depending on desired thickness for spreading. Spread and enjoy!

brown sugar frosting in a saucepan.
to view of frosting on sliced cake.
Smother with a creamy layer of brown sugar frosting, your favorite cream cheese frosting, or a simple dusting of powdered sugar.

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.

Yummy Additions and Modifications

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

  • Old Fashioned Spiced Cake – Mix in 1 tsp cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ½ tsp ground cloves or try this carrot cake made with oat flour version!
  • Stir in ⅓ cup raisins or ⅓ cup miniature chocolate chips.
  • 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.
  • Vanilla cake – Omit the cinnamon.
  • Replace the frosting with a cream cheese frosting.
a bite taken out of the cake.
One bite and you will not believe this oatmeal cake was made with no flour. It’s light, springy, and moist, just as good as it looks!

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a slice of oat flour cake on a white plate with a fork resting next to it.
5 stars (26 ratings)

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

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 55 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!
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Ingredients
 

Oat Flour Cake

Brown Sugar Frosting

Equipment

Instructions
 

  • Preheat the oven to 350ºF. Grease a 8X8-inch baking dish with nonstick cooking spray. Set aside.
  • 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, baking powder, baking soda, cinnamon, and salt. Pulse to combine. Hand Mixer Method – Add the oat flour and remaining dry ingredients to a large bowl. Mix together on low speed.
    2 cups gluten-free certified rolled oats, ½ cup granulated sugar, ¼ cup packed light brown sugar, 2 tablespoons cornstarch, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
  • Blender Method – Add the wet ingredients – eggs, milk, yogurt, oil, and vanilla. Process again to combine, scraping down blender if necessary. 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.
    2 large eggs, ¾ cup milk, ½ cup yogurt, ¼ cup oil, 2 teaspoon vanilla extract
  • Add in the remaining ⅓ cup rolled oats. Pulse to combine in the blender, or mix on low speed with hand mixer. 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.
    ⅓ cup old fashioned rolled oats
  • 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 completely on a wire rack before frosting.
  • For the frosting, melt together the butter and brown sugar in a medium saucepan over medium low heat, stirring constantly.
    2 tablespoons butter, 2 tablespoons light brown sugar
  • Remove from the heat and stir in the powder sugar and milk. Start with 2 tablespoons milk, adding up to 1 tablespoon more, depending on desired thickness for spreading. Spread on cooled cake.
    1 ¾ cup powdered sugar, 2-3 tablespoons milk

Notes

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.
 
Calories: 305kcal, Carbohydrates: 50g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 34mg, Sodium: 138mg, Potassium: 198mg, Fiber: 2g, Sugar: 33g, Vitamin A: 142IU, Vitamin C: 0.1mg, Calcium: 80mg, Iron: 1mg
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