Soy-Free Classic Oat Cake
Discover the wholesome charm of our Soy-Free Classic Oat Cake, a moist and subtly spiced dessert that’s perfect for cozy gatherings or afternoon tea. This easy-to-make recipe pairs the heartiness of rolled oats with the warmth of ground cinnamon, all balanced by the rich sweetness of brown sugar and a touch of vanilla. With no soy and simple pantry staples, this cake is ideal for those with dietary sensitivities, offering a deliciously soft texture thanks to the soaked oats. Ready in under an hour, it bakes to golden perfection and is finished with a light dusting of powdered sugar for a rustic yet elegant touch. Whether you’re serving it plain or alongside a dollop of whipped cream, this classic oat cake is bound to impress and satisfy! Perfect for searches related to soy-free baking, oat cake recipes, or simple homemade desserts.
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Recipe Information
Ingredients
- 150 grams rolled oats
- 125 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 115 grams butter, melted
- 150 grams brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 240 milliliters whole milk
- 1 tablespoon powdered sugar, for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line it with parchment paper.
In a large bowl, mix the rolled oats and milk together. Let them soak for about 10 minutes until the oats are softened.
In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
To the oat and milk mixture, add the melted butter, brown sugar, vanilla extract, and eggs. Mix well until thoroughly combined.
Gradually fold the dry ingredient mixture into the wet ingredients. Mix until just incorporated.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 370.4 g | 135% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 166.4 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 634 mg | 49% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1540 mg | 33% | |
*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.
