Nut-Free Classic Oat Cake
Delight in the wholesome simplicity of this Nut-Free Classic Oat Cake, a timeless treat perfect for breakfast, dessert, or an afternoon snack. Bursting with the natural goodness of rolled oats and warm cinnamon, this recipe offers a tender crumb and a rich buttery flavor, all without the use of nuts—making it a safe and delicious option for those with nut allergies. The cake comes together effortlessly with pantry staples like brown sugar, whole milk, and all-purpose flour, while soaking the oats ensures a moist and fluffy texture. Ready in under an hour, this versatile oat cake is ideal for serving plain, dusted with powdered sugar, or topped with a dollop of whipped cream. Whether you’re hosting guests or craving a comforting homemade treat, this nut-free oat cake is sure to become a family favorite. Perfect for those searching for nut-free baking recipes and hearty yet simple desserts!
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Ingredients
- 100 grams rolled oats
- 150 grams all-purpose flour
- 150 grams brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 115 grams unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 240 milliliters whole milk
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2
In a medium-sized mixing bowl, combine the rolled oats and milk. Let them soak for about 10 minutes while you prepare the other ingredients.
Step 3
In another bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt.
Step 4
In a large bowl, beat the butter and brown sugar together until creamy and light, about 2-3 minutes. Add the egg and vanilla extract, beating continuously until well combined.
Step 5
Gradually add the dry ingredients to the butter-sugar mixture, alternating with the soaked oats and milk. Mix gently until just combined, being careful not to overmix.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 9
Once cooled, slice the cake and serve. It's perfect on its own or with a light dusting of powdered sugar or a dollop of whipped cream.
Nutrition Facts
| Serving size | 837.5 grams (837.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2620 |
| Total Fat 122.70g | 157% |
| Saturated Fat 65.60g | 328% |
| Polyunsaturated Fat 2.20g | |
| Cholesterol 504mg | 168% |
| Sodium 2345mg | 102% |
| Total Carbohydrate 346.60g | 126% |
| Dietary Fiber 16.10g | 58% |
| Total Sugars 158.40g | |
| Protein 48.00g | 96% |
| Vitamin D 163IU | 814% |
| Calcium 580mg | 45% |
| Iron 14mg | 77% |
| Potassium 1276mg | 27% |
Source of Calories