Description
A wholesome and delicious oat cake that’s easily adaptable for various dietary needs. Perfect for breakfast or as a healthy dessert option.
Ingredients
Scale
- 2 cups rolled oats
- 1½ cups whole wheat flour
- 2 eggs
- 1 cup milk
- ½ cup honey
- ¼ cup olive oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C)
- Mix dry ingredients in a large bowl
- Combine wet ingredients in a separate bowl
- Fold wet ingredients into dry ingredients until just combined
- Pour into a greased 9-inch cake pan
- Bake for 30-35 minutes or until done
Notes
- Vegan option: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and maple syrup instead of honey
- Gluten-free option: Use gluten-free flour blend and certified gluten-free oats
- Quick oats can be substituted for rolled oats
- Can be made into muffins (bake 20-25 minutes)
- Check doneness with a toothpick – should come out with few moist crumbs
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg
Keywords: healthy oat cake, whole grain cake, breakfast cake, adaptable cake recipe
