Olive Oil Oat Flour Cake

4.58 from 19 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Baked Goods

Cuisine: American

Diet: Gluten Free

Servings: Pieces

Calories: 332.84kcal

Preheat the oven to 350 degrees F. Grease an 8x8 inch aluminum baking dish with cooking spray or line with parchment paper.
Add all of the ingredients to a large bowl and mix until well combined and smooth.
Pour the batter into the baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean.

Scoop cream off the top of the can of coconut cream and add to a small bowl with 2 tablespoons of honey. Mix with a whisk or hand mixer until smooth.
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!

Measure your oat flour amount AFTER you have ground it into flour, this makes for a more accurate ratio in recipes. Also, make sure the oat flour is ground finely like traditional flour, otherwise, the cake will have a weird texture.
Use a metal or aluminum pan for this recipe, using a glass pan will result in uneven baking. The inside of the cake will be underdone and the outside will be very dark and possibly overcooked.
Make sure the eggs are at room temperature before adding them to the batter.
Ensure your baking soda and baking powder are still good to use. They should be stored in a dark, dry place for no more than 6 months. Use this resource to test if your leavening ingredients are still good.