Nut-Free Classic Oat Cake
Discover the comforting simplicity of a **Nut-Free Classic Oat Cake**, a wholesome dessert that’s perfect for allergy-friendly baking! This recipe combines the hearty texture of rolled oats with the subtle warmth of cinnamon and brown sugar, creating a moist and flavorful treat that’s ideal for any occasion. Soaked oats add richness, while butter and vanilla deliver a melt-in-your-mouth tenderness. With just 20 minutes of prep and no nuts required, this is a fuss-free cake that’s perfect for family gatherings or as a healthy snack option. Serve it plain, dusted with powdered sugar, or topped with whipped cream for a truly delightful experience that’s sure to impress. Embrace this nut-free classic and indulge in a cake that’s as versatile as it is irresistible!
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Recipe Information
Ingredients
- 100 grams rolled oats
- 150 grams all-purpose flour
- 150 grams brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 115 grams unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 240 milliliters whole milk
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium-sized mixing bowl, combine the rolled oats and milk. Let them soak for about 10 minutes while you prepare the other ingredients.
In another bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt.
In a large bowl, beat the butter and brown sugar together until creamy and light, about 2-3 minutes. Add the egg and vanilla extract, beating continuously until well combined.
Gradually add the dry ingredients to the butter-sugar mixture, alternating with the soaked oats and milk. Mix gently until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center 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.
Once cooled, slice the cake and serve. It's perfect on its own or with a light dusting of powdered sugar or a dollop of whipped cream.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 158.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 580 mg | 45% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1276 mg | 27% | |
*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.
