Dairy-Free Classic Oat Cake
Indulge in the comforting warmth of a **Dairy-Free Classic Oat Cake**, a wholesome twist on traditional oat-based desserts, perfect for those seeking a dairy-free option without compromising on flavor. This moist and tender cake is loaded with the wholesome goodness of rolled oats, subtly sweetened with brown sugar, and enriched with applesauce and a hint of ground cinnamon for a cozy, spiced aroma. Almond milk replaces traditional dairy, ensuring a light and fluffy texture, while optional additions like raisins, dried cranberries, or chopped nuts lend delightful bursts of flavor and crunch. Quick to prepare, this healthy oat cake comes together in under an hour, making it ideal for breakfast, snack time, or a crowd-pleasing treat. Whether enjoyed plain or paired with your favorite dairy-free icing, the **Dairy-Free Classic Oat Cake** is a heartwarming and versatile addition to your recipe repertoire.
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Recipe Information
Ingredients
- 200 grams rolled oats
- 250 milliliters almond milk
- 150 grams brown sugar
- 125 grams applesauce
- 50 milliliters vegetable oil
- 2 large eggs
- 200 grams all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 100 grams raisins or dried cranberries (optional)
- 50 grams chopped nuts (such as walnuts or pecans, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch (23x33 cm) baking pan or line it with parchment paper.
In a medium bowl, combine the rolled oats and almond milk. Let them soak for about 10 minutes to soften.
In a large mixing bowl, beat together the brown sugar, applesauce, and vegetable oil until well combined.
Add the eggs to the sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the flour mixture to the wet ingredients, alternating with the soaked oats and almond milk. Mix until just combined.
If using, fold in the raisins or dried cranberries and the chopped nuts gently into the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before cutting into squares.
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4241 mg | 184% | |
| Total Carbohydrate | 550.1 g | 200% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 231.9 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 921 mg | 71% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2578 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
