Quaker Gingerbread Cake with Oat Flour

gingerbread cake slices on plates with a jar of quaker oats

Servings: 16

Prep Time: 10

Cook Time: 50

Moist, rich gingerbread cake made with molasses, maple syrup, and perfectly spiced with a crumbly cake texture thanks to the oats. It's a classic holiday recipe everyone will love.

5 from 1 vote

Ingredients

3 cups Quaker Old Fashion Oats, blend into flour
1 ½ teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 tablespoon ground ginger
¾ teaspoon ground cloves
½ teaspoon salt
¼ cup butter, melted
¼ cup blackstrap molasses
½ cup maple syrup
2 eggs, at room temperature
1 tablespoon vanilla
1 ½ cups unsweetened vanilla almond milk
2 teaspoons powdered sugar for dusting, optional

Instructions

In a blender or food processor, blend 3 cups of Quaker Old Fashion Oats into flour. Add the baking soda, baking powder, cinnamon, ginger, cloves, and salt. Give it a pulse or two to combine.
Preheat the oven to 350F and spray a 9 x 9-inch (22 x 22-cm) square pan generously with baking spray.
In a large bowl, whisk the butter, molasses, maple syrup, eggs, vanilla, and almond milk until smooth.
Add the dry ingredients to the wet ingredients and stir to combine.
Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a toothpick, when inserted in the middle, comes out clean.
Allow the cake to cooldown for ten minutes and then transfer it to a cooling rack and allow to cool completely before removing from the pan. Dust with powdered sugar, if using.
Store in an airtight container for up to 5 days.

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