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gluten free oatmeal cake with berries in a white baking pan

Whole New Mom - https://wholenewmom.com

Baked Oatmeal (or Oatmeal Cake) (gluten-free with vegan and sugar-free options)

Course: Breakfast, Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, THM:S, Vegan
Keyword: gluten-free oatmeal cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Soaking Time: 1 day
Total Time: 1 day 55 minutes
Servings: 10
Calories: 435kcal
This Gluten-free Oatmeal Cake is so simple and healthy, you'll love how easy it is to make and your family will love the hearty, not-too-sweet taste.
Print Recipe


  • 4 cups rolled oats
  • 4 cups coconut milk (see Recipe Notes for alternatives)
  • 1/4 cup apple cider vinegar (optional) or lemon juice
  • 6 tablespoons coconut oil (melted)
  • 1/3 cup coconut sugar (or other sweetener as desired)
  • 3/32 teaspoon stevia extract (or other sweetener as desired--see Recipe Notes)
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 eggs (or egg substitute--see Recipe Notes)
  • 2 teaspoons baking powder
  • 4 teaspoons vanilla extract
  • 1 cup nuts (optional)
  • 1 cup fresh or dried fruit (optional)
  • cinnamon "sugar" (optional - for topping--see my post on Healthier Cinnamon "Sugar")


  • Mix oats, milk, and sweetener(s) in a large bowl. Combine well.
  • If soaking to remove phytates, add acid medium (apple cider vinegar or lemon juice).
  • Soak either overnight (for a more baked oatmeal-type dish) or for at least 24 hours (for an Oatmeal Cake) at room temperature. Make sure to read the instructions about How to Soak Grains.
  • Add remaining ingredients, saving baking powder and egg substitute (if using) until last.
  • Mix well.
  • If using nuts and/or dried or fresh fruit, put half of the nuts and fruit in the bottom of a greased 8x8 square baking dish.
  • Pour the batter onto the nuts and fruit (or directly into the prepared dish if not using the nuts and fruit).
  • Top with the remaining nuts and/or fruit if desired.
  • Top with cinnamon sugar if desired.
  • Bake in a preheated 375 degree oven for 35-45 minutes, or until the middle of the cake is set.
  • Serve either warm, with additional cinnamon sugar, nuts, fruit and milk, whipped cream or yogurt. Alternatively, eat at room temperature like a regular cake.
  • Store in the refrigerator in a closed container or freeze for a longer shelf life.



Calories: 435kcal | Carbohydrates: 23g | Protein: 8g | Fat: 34g | Saturated Fat: 28g | Cholesterol: 36mg | Sodium: 289mg | Potassium: 477mg | Fiber: 4g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 5.2mg | Net Carbs: 19g