Gluten-Free Honey Olive Oil Oat Cake
A tender, naturally sweetened cake made with oat flour, olive oil, and honey, delivering subtle warm spice from cinnamon. The crumb stays moist thanks to coconut cream and quality olive oil, creating a cake that's lighter than traditional butter cakes but rich in flavor. Perfect for breakfast, brunch, or dessert with coffee or tea. This version relies on whole grain oat flour for nuttiness and avoids refined sugars entirely, making it appealing to those seeking cleaner-ingredient baking.
Ingredients
- 2 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup honey
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup coconut cream, from can, thick part
- 2 tablespoon honey, for frosting(optional)
Instructions
- 1
Preheat oven to 350°F (350°F). Grease an 8x8-inch baking dish with cooking spray or line with parchment paper.
- 2
Combine oat flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- 3
Add honey, olive oil, vanilla extract, and eggs to the dry ingredients. Mix until well combined and smooth.
- 4
Pour batter into the prepared baking dish.
- 5
Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- 6
Cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely.
- 7
Whisk coconut cream and honey together until smooth. Frost the cooled cake if desired.
- 8
Cut into equal-sized pieces and serve.
Tips
Use quality extra virgin olive oil for better flavor; overly fruity oils may overpower the cake's delicate crumb.
Don't skip cooling the cake in the pan for 15 minutes; this allows the structure to set before turning out, preventing crumbling.
Good to Know
Cover tightly and refrigerate up to 4 days, or freeze unfrosted up to 3 months.
Bake and cool completely up to 1 day before; frost on the day of serving for best texture.
Serve at room temperature with coffee, tea, or a glass of milk. Pairs well with berries or a dollop of whipped cream.
Common Mistakes
Overmix the batter to avoid a tough, dense cake; stir just until combined.
Underbake to avoid a gummy center; check with a toothpick until clean.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use old-fashioned rolled oats instead of oat flour?
Blend rolled oats in a food processor until powdery. The texture will be slightly coarser, but results should be similar. You may need to blend slightly longer than store-bought oat flour.
What if my cake sinks in the middle?
This suggests underbaking or oven temperature variance. Check your oven with a thermometer and bake until a toothpick comes out clean. Overmixing can also cause this.
How long will the frosted cake keep?
Refrigerate the frosted cake in a covered container for up to 4 days. The coconut cream frosting firms slightly when chilled but remains spreadable.