Healthy Oatmeal Sponge Cake Recipe
The last few weeks I have been making all healthy vegan cakes and desserts! It’s been really fun to try all these different vegan ingredients to make cakes and oatmeal desserts. Then I made this Healthy Oatmeal Sponge Cake Recipe. This Oat flour sponge cake is amazing.
The best thing about this healthy vegan oat sponge cake is that it contains no cooking oil. Processed cooking oils are pure fat and extremely high in calories. Just 1 measly tablespoon of oil adds 120 calories of 100% fat to any recipe.
This fluffy spongie oatmeal cake is make of mostly oatmeal, plant milk, one banana, some flour, and a little vegetable (or regular) gelatin. The perfect ingredients for vegan oat flour sponge cake recipe.
Gelatin is a great cake binder for vegan oatmeal sponge cakes. It also adds a spongie texture. Anyone who is not vegan can use a small package of sugar free jello powder. Any flavor you like is fine.
Cake flour is finely milled and delicate. It is most likely bleached with a low protein content. Benefits of using cake flour include super-tender texture with a fine crumb and a good rise. That’s why it’s great in this oat flour sponge cake.
For example Angel Food Cake is made with cake flour. The main difference between cake and all purpose flour is the protein content. All Purpose flour has a high protein percentage.
Coconut sugar is also known as coconut palm sugar. It’s a natural sugar made from the palm sap of the coconut. Unlike regular granulated sugar, coconut sugar contains some nutrients. I love using coconut sugar in my vegan oatmeal flour sponge cake recipes.
This healthy vegan cake recipe is so easy
Ingredients for this vegan oatmeal cake are easy to use, All you need is 1 Cup Cake flour, 1/2 Tbsp Baking powder, 1/2 Tbsp Agar powder, Or jello powder if you’re not vegan. Also 1/2 Cup Coconut sugar (Or granulated sugar if you prefer), and 2 Cups Cooked oatmeal.
The cooked oatmeal ingredient can be made with water or milk. The remaining oat sponge cake ingredients include 1 Large Banana, 1 Tbsp Vanilla extract, and 2.5 Cups Plant based milk.
Directions for this easy oat flour sponge cake are just as simple. First cook oatmeal separately and blend into a purée. Then Preheat oven to 350 degrees F. Then, In a large mixing bowl combine all dry ingredients and whisk.
In a separate bowl combine oatmeal purée and banana and blend with electric mixer. Add the remaining wet ingredients and blend until thoroughly combined. Then Slowly add wet to dry and blend on low. Blend oat flour sponge cake batter until thoroughly combined.
Pour vegan oatmeal flour cake batter into (preferably 9×2) pan (greased or lined with parchment paper) and bake for 28 minutes. Let vegan sponge cake chill before serving. I like to use this vegan marshmallow cheesecake whipped cream as a topping.
Healthy Oatmeal Sponge Cake
This Healthy Oatmeal Sponge Cake is tasty and fluffy!
- 1 Cup Cake flour
- 1/2 Tbsp Baking powder
- 1/2 Tbsp Agar powder Or jello powder if you’re not vegan
- 1/2 Cup Coconut sugar Or granulated sugar if you orefer
- 2 Cups Cooked oatmeal Can cook with water or plant milk it won’t matter for the cake
- 1 Large Banana
- 2 Tsp Vanilla extract
- 2.5 Cups Plant milk I used oat milk
Cook oatmeal separately and blend into a purée.
Preheat oven to 350
In a large mixing bowl combine all dry ingredients and whisk.
In a separate bowl combine oatmeal purée and banana and blend with electric mixer. Add the remaining wet ingredients and blend until thoroughly combined.
Slowly add wet to dry and blend on low. Blend until thoroughly combined.
Pour into (preferably) 9×2) pan (greased or lined with parchment paper) and bake for 28 minutes.
Scroll down for coconut whip cream recipe!
To Make Layer
Simply use 3 cake pans (6X2)
Chill before removing and fill layers whipped cream