I wasn’t sure if this almond cake would work since I was replacing the usual wheat flour with oats, but it actually turned out really moist with a soft, slightly chewy texture. Let me show you exactly how I made this almond and oatmeal cake.
If you want to see how this oat and almond cake comes together, check out the video below. If you like it, give the video a thumbs up and subscribe to my channel for more easy cakes and cookies recipes you can bake at home.
Why I Like This Oat and Almond Cake
I love how this oat and almond cake turned out, really moist and soft. I liked the little chewiness from the oats, and the almond flavor came through nicely. It was sweet enough for me without being too much, and I honestly just kept going back for another bite.
Ingredients for This Oat and Almond Cake
Here’s everything you’ll need to make this cake. This recipe keeps it really simple with ingredients that are easy to find in any kitchen.
Dry Ingredients
- 100 grams almond flour, about 1 cup
- 100 grams gluten-free rolled oats, 1 cup
- 80 grams sugar, a little over 1/3 cup
Wet Ingredients
- 100 grams melted butter, 7 tablespoons
- 150 milliliters of milk at room temperature, about 2/3 cup
- 2 eggs
- Zest of 1 orange or lemon
- 1 teaspoon vanilla extract or vanilla sugar
Equipment
You won’t need anything fancy for this recipe. Just have these on hand:
- Large mixing bowl
- Small bowl for cracking eggs
- Whisk or fork
- Loaf pan
- Parchment paper
- Measuring cups and spoons
Preparing the Batter
Before starting, preheat your oven to 180 degrees Celsius, which is 350 degrees Fahrenheit. Line a loaf pan with parchment paper so the cake doesn’t stick.
Step 1: Beat the Eggs and Sugar
Crack the two eggs into a small bowl first to make sure they’re fresh and there are no shell pieces. Then pour them into a large mixing bowl and add the sugar. Whisk them together until the mixture is smooth and slightly pale. This part is simple but important for a good texture.
Step 2: Add the Butter
Add the melted butter once it has cooled slightly, so it’s not hot. Stir it into the eggs and sugar until it’s blended evenly. The mixture will thicken a bit here, which is normal.
Step 3: Add the Rolled Oats
Add the rolled oats to the bowl. You can use regular oats if that’s what you have, but I like sprouted oats because they add a little extra nutrition and a nice chew. Mix them in until the oats are fully incorporated.
Step 4: Add the Almond Flour
Add the almond flour to the bowl. Stir it in until the batter is smooth and there are no dry bits left. At this point, the batter will feel thicker. Don’t worry, it will loosen up after adding the milk.
Top Tip: If you find the batter sticking to the sides of the bowl, scrape it down with a spoon so everything is mixed evenly. This helps avoid pockets of dry flour in the final cake.
Step 5: Add Zest and Vanilla
Grate the colored part of the orange or lemon peel and add it to the batter. Mix it in so the flavor is evenly spread. Then add 1 teaspoon of vanilla extract or vanilla sugar and stir until it’s combined.
Step 6: Add Milk
Pour 150 milliliters of milk at room temperature, about 2/3 cup, into the batter. Stir until the mixture is smooth and pourable. At this point, the batter should be fluid enough to easily pour into your loaf pan.
Baking the Almond Cake
Pour all of the batter into the prepared loaf pan. Scrape the sides of the bowl so nothing is left behind.
Bake in the preheated oven at 180 degrees Celsius, 350 degrees Fahrenheit, until the top is golden brown and your kitchen smells absolutely amazing. Depending on your oven, this usually takes around 35 to 40 minutes.
Top Tip: Check the cake around 30 minutes by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it’s done. If the batter sticks, give it a few more minutes and check again.
Enjoying the Oat and Almond Cake
When you take it out of the oven, the oat and almond cake is moist and soft with a slight chew from the oats. The almond flavor is nutty but not overpowering, and the cake has a light sweetness that makes it easy to enjoy on its own or with a cup of tea. I always find myself sneaking a slice while it’s still warm.
Top Tip: Letting the cake cool for a few minutes makes it easier to slice, but it’s still delicious and warm.
Check Out Also: If you liked this oat and almond cake, you might also enjoy these almond flour oatmeal cookies here.
Moist Almond Cake with Oats
8
servings15
minutes40
minutes246
kcal55
minutesThis oat and almond cake is simple to make and full of nutty flavor. It’s soft, slightly chewy, and naturally gluten-free, perfect for a cozy snack or a sweet treat anytime.
Keep the screen of your device on
Ingredients
1 cup (100 g) almond flour
1 cup (100 g) sprouted rolled oats, gluten-free
1/3 cup + 1 tablespoon sugar (80 g) sugar
1 piece orange or lemon zest
7 tablespoons (100 g) melted butter
2/3 cup (100 g) cold milk
2 pieces eggs
1 teaspoon (5 ml) vanilla extract
Directions
- Crack two eggs into a small bowl to make sure they’re fresh and shell-free, then transfer to a large mixing bowl.
- Add sugar to the eggs and blend until well mixed.
- Stir in melted, slightly cooled butter until the mixture is fully combined and smooth.
- Mix rolled oats into the batter until fully integrated, and there are no dry clumps remaining.
- Incorporate almond flour, mixing until the batter is dense and smooth, eliminating any pockets of dry flour.
- Add citrus zest, mixing evenly to distribute the fresh flavor throughout the batter.
- Mix in vanilla extract until evenly combined with other ingredients.
- Add milk at room temperature, mixing until the batter is smooth and pourable.
- Line a loaf pan with parchment paper and pour in the batter. Try to make sure it is evenly distributed by gently shaking the pan.
- Bake in a preheated oven at 180°C (350°F) for 40 minutes, or until a toothpick comes out clean.
Recipe Video
Notes
- Almond Meal Substitution: You can use almond meal instead of almond flour. Almond meal is made by grinding whole almonds, usually with the skins on, so it’s coarser than almond flour. Using almond meal will make the cake slightly denser, which can give it a more rustic texture.
- Oat Alternatives: Rolled oats can be swapped for quick oats if that’s what you have, though the cake will be softer and less chewy. Steel-cut oats are not recommended as they won’t cook properly in this batter.
- Choosing the Right Pan: A standard loaf pan works best for this recipe. If you don’t have one, an 8×8-inch square pan can work, but the baking time may need to be adjusted.
- Checking Doneness: Insert a toothpick into the center of the cake. If it comes out mostly clean with a few crumbs, the cake is done.
- Storage and Reheating: Store the baked cake in an airtight container at room temperature for 2-3 days. Warm slices in the microwave for 10-15 seconds if you want them soft again.
Nutrition Facts
- Total number of serves: 8
- Calories: 246kcal
- Fat: 15g
- Carbohydrates: 26g
- Protein: 1g
Like this recipe?
Check Out @FoodHow on Pinterest.
Like our Facebook Page!
Follow us on Facebook
Variations and Ideas
You can mix things up by adding a handful of chopped nuts or dried fruits to the batter for extra texture. A few chocolate chips can also work well if you want a sweeter treat.
Note: If you don’t have almond flour, finely ground almonds or almond meal work as a substitute, but the texture will be slightly different. Regular oats can be used in place of sprouted oats if that’s what you have.
More Oat and Almond Flour Cakes and Cookies
If you love baking with oats and almond flour, there are lots of cakes and cookies you can try. Experiment with different variations and find your favorites. Check out more of my recipe videos below and see what you can bake next.
Check out these recipes and see what you can bake next:
- Moist Almond Flour Cake – a light, tender cake that’s perfect for any occasion.
- Crispy and Healthy Oat Cookies – crunchy, wholesome, and great for snacking.
- Moist Banana Oatmeal Cake with a Chocolate Twist – a cozy, flavor-packed treat that’s both rich and comforting.
Check out more of my recipe videos and get inspired to bake your next favorite creation! Jen.