this cake is incredible y’all!!! it’s fluffy, dense, super soft and just out of this world good. i’ve been wanting to create the most perfect vanilla cake for so long and this is it. i’ve been planning this on paper for a while, and decided to make it for real a couple of months ago.
it needed a little bit more of something. instead of completely using oat flour, i added coconut flour too, which made it a little more cakey. now, it’s just amazing because the texture is on point with the taste. the cake is not super sweet with just a half a cup of organic brown sugar, but i wanted to make this a better for you version.
ok for frosting, i just used one of my favorite store-bought ones, Simple Mills Vanilla Frosting, but of course you could make your own! i do have a few frosting recipes on my blog between various buttercream and tofu ones, so just check out the dessert category and see which ones you’re interested in.
the sprinkles are SO CUTE and my dad found them at whole foods. they’re really hard but the taste is outstanding. plus, they’re just too cute not to top a cake with! going to link them here! i can’t find the exact ones i used on their website, but there are tons of cute options and the brand is called supernatural sprinkles.
this is what you’re going to need:
- oat flour
- coconut flour
- baking powder
- organic light brown sugar (used wholesome brand)
- creamy plain coconut yogurt (used kite hill)
- vanilla extract
- unsweetened almond milk
additionally, you only need one bowl for this recipe, as with many of my others.
for this particular recipe regarding substitutions, you could definitely try spelt flour or whole wheat flour because i find they bake similarly to oat but i haven’t tried those in this recipe. since i added coconut flour too, things could turn out differently, i’m not entirely sure but lmk!
hope that you all enjoy your day and tag me if you make 1-Bowl Easy Vegan Vanilla Cake. i know you’ll love it as much as i do!
1-Bowl Easy Vegan Vanilla CakeCourse: Cakes, DessertsDifficulty: Easy
2 cups oat flour
1/3 cup coconut flour
1 tsp baking powder
1/2 cup organic light brown sugar
1/2 cup creamy coconut yogurt
2 cups unsweetened almond milk
1 tbsp vanilla extract
- store-bought vegan vanilla frosting
- add all dry ingredients to a bowl and then mix in the wet ones.
- whisk well until a thick batter forms and then pour into a smaller cake pan. if yours is larger and it’s more spread out, just monitor the baking time.
- bake at 350 degrees for 35 minutes. cool down and then frost the cake.
- add sprinkles if you would like and enjoy!
Hiii Mary, I can’t wait to try this simple cake recipe! I was wondering what size cake pan you used for this cake? I might have missed it but I wanted to ask. Thanks so much!
Hi Tanika!! I believe this was a 9 x 2 inch round pan 🙂
Can I use gluten free flour in replace of the oat flour? Xx
hi i haven’t tried that- so i’m not sure!