Oatmeal Cake Vegan
This oatmeal cake will knock you off your chair, it’s so good! Cake is a big deal on a plant-based diet. How can you enjoy a cake from plants, and have it be moist?!? This recipe is easy, SO MOIST, a little dense (but not really), and delicious! No oil or eggs required and it’s a cinch to put together.
You can pick the flavor of this cake. If you want a chocolate cake, add 1/4 cup cocoa powder, if you want a cinnamon cake, add 1 Tbsp. cinnamon, if you want a vanilla cake, add 2 tsp. vanilla extract.
You could even take it one step farther and make this a citrus oatmeal cake! Add orange juice instead of water, add in some zest from oranges, lemons, and limes to make a sherbet cake! Yum!
Pick Your Frosting
There are several frostings you could make for this oatmeal cake. These are our favorites!
Broiled Peanut Butter Frosting (FAMILY FAV):
- 1 1/2 cups natural peanut butter
- 1/2 cup pure maple syrup
- 1/4 cup oat milk, or less depending on how runny your peanut butter is.
Whisk ingredients together, then pour on top of cake. Place back in the oven, and BROIL for a few minutes. WATCH THE CAKE, DON’T WALK AWAY! The frosting can easily burn. It only takes 30 seconds to 1 minute.
If using a silicone mold, take the cake out of the mold, lay on a baking sheet lined with parchment paper, then pour frosting on top and broil.
German Frosting (Coconut Optional):
- 1 and 1/3 cup walnuts
- 2/3 cup pure maple syrup
- 2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/2 cup shredded coconut (from Trader Joe’s, unsweetened) – optional
In a food processor, blend the 4 ingredients together, then frost the top of your cake, not the sides. If you want to add shredded coconut, do so after you’ve blended the 4 ingredients. Stir in the coconut. If you choose to use the unsweetened coconut, it can be a bit crunchy. Let it sit in the frosting for at least an hour before serving to soften up a bit.
I do have an amazing 1-Minute Chocolate Frosting Recipe, but it is not plant-based. I have not figured out an alternative yet, but I will. If you would like the recipe, go HERE.
Oatmeal Cake Vegan
Ingredients
- 4 round cups oats, ground into fine flour
- 1/4 cup cocoa powder or 1 Tbsp. cinnamon or 2 tsp. vanilla
- 2 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 cup pure maple syrup
- 1 cup oat milk any milk will work
- 1 cup water
Instructions
- Preheat oven to 350 degrees. If using a glass baking dish, line with parchment paper. I use a silicone baking mold.
- First, grind oats into flour, you want a fine consistency like flour.
- In a mixing bowl, add the rest of the ingredients and whisk to combine. If you do not want a chocolate cake, then add cinnamon. If you don't want cinnamon, then add a little vanilla. The base of the cake doesn't change.
- Pour the cake batter into your desired baking dish, preferably an 8 or 9 inch baking mold or dish, and bake for 35-40 minutes, or until the middle is firm.
- Let cool, then add the frosting of your choice. Enjoy!
Does it matter if you use regular oats or quick cooking oats to make the oat flour? I have a lot of quick cooking oats and I was wondering if I could use those in this recipe. Thanks
No it shouldn’t matter. I normally use old fashioned oats, but I have in a pinch used quick oats with no problems.
I tried making this cake for my dysphasia dad. Reduced all the ingredients by 1/4 ratio to make small batch for 1st try. Turns out well, except that the batter seems very thick / gooey so I gradually added more (cold) milk. Cake results turns out delicious and moist, but too gooey than what I expected to be suitable for my dad. I’m guessing it’s because of the extra cold milk. Overall cake taste great and suitable for my tastebud, considering the ingredients are very simple, and it’s gluten free & vegan! Will experiment again to get the texture suitable for my dad / not gooey / easier to chew. Thank you for sharing your wonderful recipe!