This Honey and Olive Oil Oat Flour Cake is soft, fluffy, and delicious. It's gluten-free, dairy-free, and comes together in one bowl!
Total Time
40min
0.0
0 Ratings
Author: Real Food with Sarah
Servings:
8
Ingredients
Cake
•
2
cups
Oat Flour
•
1
tsp
Baking Powder
•
1/2
tsp
Baking Soda
•
1/2
tsp
Ground Cinnamon
•
1/2
tsp
Salt
•
3/4
cup
Honey
•
1/4
cup
Olive Oil
•
1
tsp
Vanilla Extract
•
2
Eggs
Honey Coconut Frosting
•
1/2
cup
Coconut Cream
•
2
Tbsp
Honey
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C). Grease an 8x8-inch aluminum baking dish with cooking spray or line with parchment paper.
2.
Add the Oat Flour (2 cups), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Ground Cinnamon (1/2 tsp), Salt (1/2 tsp), Honey (3/4 cup), Olive Oil (1/4 cup), Vanilla Extract (1 tsp), and Eggs (2) to a large bowl and mix until well combined and smooth.
3.
Pour the batter into the baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean.
4.
Scoop cream off the top of the can of Coconut Cream (1/2 cup) and add to a small bowl with Honey (2 Tbsp). Mix with a whisk or hand mixer until smooth.
5.
Remove the cake from the oven and allow it to cool on a wire rack for about 15 minutes. Then remove the cake from the pan, frost, if desired, and cut into equal-sized pieces. Enjoy!
Author's Notes
Serves 9 pieces.
Measure your oat flour amount after you have ground it into flour, this makes for a more accurate ratio in recipes.
Nutrition Per Serving
CALORIES
370
FAT
10.3 g
PROTEIN
7.1 g
CARBS
66.1 g
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