Ingredients for Oat Flour Blueberry Breakfast Cake
- 1 ½ cups oat flour (ground oatmeal)
- 1 teaspoon baking powder
- Baking Soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup water
- Nonfat Milk
- ¼ cup honey (or maple syrup)
- 1 cup fresh or frozen blueberries
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How to Make Oat Flour Blueberry Breakfast Cake
- Preheat oven to 375°F (190°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together 1 ½ cups oat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, whisk together ½ cup vegetable oil, ½ cup water, ½ cup plant-based milk (almond or soy recommended), and ¼ cup honey (or maple syrup).
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Fold in 1 cup fresh or frozen blueberries.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve and enjoy! Makes 6-8 servings.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
62g
Fat
7g
Carbs
14g
