293 oat flour cake recipes

Wholesome oat and molasses quick bread with raisins and sour milk. No yeast, no eggs, no kneading. A hearty, old-fashioned loaf with a dark, earthy sweetness.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

Bring out the Scottish in you with these delicious snacks that are perfect to eat after having a hearty dinner.

Reduced-sugar chocolate cake uses egg substitute, margarine, and nonfat dry milk for a lighter tender cake. Cake flour gives a fine crumb in a 9-inch pan, cut into 16 modest squares.

Wheat-free oat and garbanzo flour cookies with brown rice flour, chopped nuts, and honey. Egg-free, dairy-free, and naturally sweetened with a nutty, wholesome flavor.

Oat-peach muffins blend rolled oats soaked in buttermilk with molasses, cinnamon, and juicy peaches. A lower-fat breakfast muffin with tender crumb and whole-grain chew.

Diabetic-friendly pecan oatmeal cookies made with egg whites instead of whole eggs, plus bran flakes for extra fiber. Crisp edges, chewy centers, and lighter than traditional oatmeal cookies.

Wholegrain muffins with bran flakes, rolled oats, molasses, and brown sugar. A high-fiber breakfast muffin that mixes in one bowl and bakes in 15 minutes.

Oatmeal cookies rolled in chopped nuts with a chocolate star pressed into each warm center. The classic peanut blossom cookie technique applied to oats.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Layered oatmeal bars with a brown sugar oat crust, chopped peanuts, semisweet chocolate, and caramel ice cream topping drizzled through the middle. Chewy, crunchy, and irresistible.

Oatmeal apple raisin muffins with cinnamon and nutmeg, ready in 30 minutes. Hearty, warmly spiced breakfast muffins that taste like fall in every bite.

Rolled oatmeal cookies with whole wheat flour, dried fruit, and buttermilk. Thin, crispy cut-out cookies made with oil instead of butter, no eggs required.

A delicious way to add some oats into these moist and tasty scones. Not only taste good, but also full of nutrients.

Oats cranberry muffins use prune puree instead of oil or butter, keeping them low in fat but moist and tender. Hearty oats, tart cranberries, and just egg whites make a wholesome muffin that doesn't taste like a compromise.

Low-fat moist chocolate cake made with egg substitute, dry milk powder, and cocoa. Tender cake-flour crumb. The everyday chocolate cake that won't wreck your day.