Easy One-Bowl Eggless Blueberry Oat Flour Cake (Low Sugar)
Learn how to bake a spectacular, melt-in-your-mouth eggless blueberry cake using just one mixing bowl! This easy, wholesome recipe perfectly blends fiber-rich oat flour with all-purpose flour for a beautifully balanced, sturdy, and moist texture. Kept naturally low in sugar and finished with a sweet, glossy glaze, it’s the perfect simple treat for a cozy morning breakfast or a quick evening dessert.
Equipment
- 1 8x8 inch square baking pan
- 1 Large Mixing Bowl
- Stainless steel fork or whisk
- 1 Large Mixing Spoon
- Measuring cups and spoons
- Toothpick
Ingredients
- 3/4 cup Oat Flour
- 3/4 cup + 2 tbsp All-Purpose Flour For perfect structural balance
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3 1/2 tbsp Granulated Sugar Note: Add an extra 1 tsp if a little more sweetness is desired
- 1/4 cup + 1 tbsp Avocado Oil Conventional vegetable oil, including canola oil and grapeseed oil works too; avoid coconut oil
- 3/4 cup + 3 tbsp Milk Organic almond milk or preferred dairy/plant milk
- 1 tsp Apple Cider Vinegar/ACV To curdle the milk before mixing
- 3/4 tsp Vanilla Extract For Maximum Flavor
- 1 cup Blueberries - Fresh or frozen can be used. If using frozen, add to the batter while frozen, not thawed to prevent batter discoloration. Plus extra for sprinkling on top of the batter before baking
- 1 cup Confectioner's Sugar For the sweet glaze layer
- 2 tbsp Milk For whisking into the powdered sugar glaze
Instructions
- Prep the Milk & Oven: Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan. Stir 1 teaspoon of apple cider vinegar into your milk and let it sit for 5 minutes to curdle into a homemade dairy-free buttermilk.
- Whisk the Base: In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, salt, sugar, and optional cinnamon. Use a fork or a whisk to blend them together—a fork works just as good and is a perfectly convenient, lazy way to mix your dry ingredients!
- Mix the Batter & Fold: Pour in the curdled milk, avocado oil, and vanilla extract. Stir gently with a spoon, scraping all the way down to the very bottom of the bowl to ensure all dry ingredients are fully incorporated into a smooth, thick batter. Gently fold in 1 cup of fresh (or frozen) blueberries.
- Bake & Glaze: Pour the batter into your prepared 8x8 pan, and sprinkle extra blueberries on top if desired. Bake at 350°F for 33 minutes (add an extra 30 seconds if a toothpick inserted in the center doesn't come out clean). While cooling slightly, whisk together 1 cup of confectioner's sugar and 2 tablespoons of milk until completely smooth. Drizzle the glaze generously over the slightly warm cake. Allow the glaze to set for a couple of minutes before slicing.