Description
This allergy-friendly cake is light, fluffy, sweet and easier to pull together than it might look. It uses just one pan (the skillet) which serves as both the baking dish as well as the serving dish. It is made with nutritious ingredients and then topped with my favorite dye-free vegan icing. The strawberry rose garnish is optional but highly recommend as it pairs beautifully with the vanilla cake and makes for a stunning presentation. Even if you are not a baker, I urge you to give this simple recipe a try!
Ingredients
Units
Scale
- 3 cups gluten-free old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup plain, unsweetened oat milk (or any non-dairy milk)
- 1/2 cup pure maple syrup
- 1/2 cup avocado oil
- 1 tablespoons vanilla extract
- Vegan Vanilla Frosting + 1 teaspoon beetroot powder for natural pink coloring
- 7-8 strawberries for strawberry rose garnish
- Optional: natural, dye-free white sprinkles and/or fork-crushed freeze dried raspberries
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 10 inch oven-safe skillet with avocado oil and set aside.
- In a high speed blender, add the oats and blend on the highest speed until a fine oat flour forms. There should be no oat chunks remaining. Place the homemade oat flour into a mixing bowl.
- Add baking powder and salt and stir well to combine. Add milk, maple syrup, avocado oil and vanilla and stir again until well combined.
- Pour the cake batter into the skillet and bake for 30 minutes.
- While the cake bakes, make the vegan vanilla frosting. Add beetroot powder to make it pink. Store in the refrigerator until ready to use.
- When the cake is finished baking allow it to fully cool before frosting it. Once fully cooled, gently spread all the frosting onto the cake. Spread it out into an even layer. Garnish your cake with strawberry roses if using. You can also garnish the cake with crushed freeze dried raspberries or dye-free sprinkles.
- Slice and serve each slice with a fresh strawberry if you made the strawberry roses.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
