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RECIPE
11 INGREDIENTS5 STEPS40MIN

Honey and Olive Oil Oat Flour Cake

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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!
40MIN
Total Time

Real Food with Sarah

Hi, my name is Sarah. I'm so happy you're here! I love sharing delicious and easy recipes for real, everyday life.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Cake

2 cups
Oat Flour
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
Ground Cinnamon
1/2 tsp
3/4 cup
1/4 cup

Honey Coconut Frosting

1/2 cup
Coconut Cream
from a can
2 Tbsp

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Nutrition Per Serving

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CALORIES
390
FAT
11.7 g
PROTEIN
8.7 g
CARBS
66.2 g

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.

Cooking Instructions

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Step 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.
Step 2
Add the Oat Flour (2 cup), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Salt (1/2 teaspoon), Honey (3/4 cup), Olive Oil (1/4 cup), Vanilla Extract (1 teaspoon), and Egg (2) to a large bowl and mix until well combined and smooth.
Step 3
Pour the batter into the baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean.
Step 4
Scoop cream off the top of the can of Coconut Cream (1/2 cup) and add to a small bowl with Honey (2 tablespoon). Mix with a whisk or hand mixer until smooth.
Step 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!

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Nutrition Per Serving
Calories
390
% Daily Value*
Fat
11.7 g
15%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
47.0 mg
16%
Carbohydrates
66.2 g
24%
Fiber
4.9 g
18%
Sugars
33.7 g
--
Protein
8.7 g
17%
Sodium
307.8 mg
13%
Vitamin D
0.2 µg
1%
Calcium
58.3 mg
4%
Iron
2.7 mg
15%
Potassium
239.9 mg
5%
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