Vegan Oat Flour Cake (Fluffy, Moist, and Gluten-Free!)
Serves 18
20 mins prep
40 mins cook
60 mins total
My vegan oat flour cake recipe is irresistibly moist and light, capturing the essence of a classic vanilla cake—but is completely gluten-free, dairy-free and egg-free! Each tender layer is topped with a luscious, vegan-friendly chocolate buttercream frosting that’s rich and creamy. Ideal for anyone looking for a delicious, health-conscious, and inclusive dessert option, my cake is perfect for parties, birthdays, or special occasions!
For The Cake
For The Chocolate Frosting
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Save $4 cashback on Simple Mills Almond Flour Brownie Baking Mix. Scan QR-code and claim coupon
For The Cake
Preheat the oven to 350 degrees F / 180 C. Line 8 inch round cake tin with parchment paper.
Whisk together the soy milk and apple cider vinegar, set aside for 5 minutes.
In a separate bowl mix together the oat and gluten free flours, arrowroot, sugar, baking powder, baking soda and salt.
Pour the soy milk mixture, oil and vanilla extract into the flour mixture and stir until combined.
Pour the cake batter into the prepared cake tin.
Bake for 35-45 minutes or until an inserted skewer comes out clean.
Remove and allow to cool for 10 minutes in the tin before turning out to cool completely on a cooling rack.
When the cake has chilled completely, slice in half and set aside.
For The Frosting
Add the vegan butter to a stand mixer or mixing bowl and use an electric hand mixer to whip the butter until light and fluffy.
Add half of the cocoa powder and powdered sugar to the whipped butter and continue to mix until combined. Add in remaining cocoa powder, powdered sugar, vanilla extract and soy milk. Whip until fluffy and smooth. You may need to add a little more soy milk as you go, adjust the amount as needed.
To decorate the cake - add an even layer of frosting to the bottom layer of the cake, top with the second layer of cake.
Evenly distribute the remaining frosting over the entire cake and top with your favorite berries.
