7 Ingredient Cranberry Oat Mini Cakes
Well this recipe came about on a Saturday morning when I was craving bread for breakfast and didn’t have any. So I turned to my pantry and saw I had oat flour, cranberries, sugar and oil and thought let me make some dessert for breakfast. These 7 Ingredient Cranberry Oat Mini Cakes are so delicious and soft you will feel you are cheating on your diet.
Lets talk about the Vegan Whipped Topping
You can find this Vegan Whipped Topping here. It is a 2 ingredient topping that is sure to satisfy any sweet tooth. If dessert is not what you are looking for these 7 Ingredient Cranberry Oat Cakes can easily be converted into a breakfast without the Vegan Whipped Topping. So before we start grab a kitchen towel and make sure you have measuring cups and mixing bowls handy as well as all of your ingredients for easy access. Shall we begin!
Cranberry Oat Mini Cakes
Equipment
- Oven
- Whisk
- Large Mixing Bowl
Ingredients
- 1 Cup Water
- 2 Flax Eggs
- 1 2/3 Cups Oat Flour
- 2 5/8 Teaspoons Baking Powder
- 1/4 Cup Neutral Oil
- 2/3 Cups Coconut Sugar optional
- 1/2 Cup Cranberries
Instructions
- Turn on your oven at 350F
- Prepare 2 flax eggs using 2 tablespoons flax meal and 6 tablespoons water and let sit for at least 5 minutes.
- Combine all of your dry ingredients and whisk so that there is no huge crumbles of flour, You can put it through a strainer if you desire omit the cranberries if you do though.
- Combine all of your ingredients and fold gently
- Lightly coat your ramekins with oil or vegan butter so that the mini cakes do not stick.
- Place 4 ramekins in the oven for 40 minutes checking at the 30 minute mark with a toothpick, fork or knife to make sure they have baked through evenly. Mine took 40 minutes since I live in the southern part of Texas. Baking time may vary depending on where you live.
- Let your mini cakes sit to cool for at least 10 minutes before consuming. I topped mine with Coconut Whipped Topping but this step is optional
These cakes are super cute and sound super tasty! I can’t wait to try them!
Thank you so much. Hope you enjoy them.
These cranberry oat mini cakes look like heaven. Any gluten free vegan treat is definitely one for me – especially one that looks this decadent and delicious! Thank you for the wonderful recipe.
Thank you with cranberries everywhere its definitely a must.
These are so cute! It’s so fun when recipes just come out of what we have in our pantry. I can’t wait to make these!
Thank you Emily hope you enjoy them.
I need some additional healthy desserts in my life. They look delicious and I can’t wait to try them.
Yaay hope you enjoy them.
I love that these are vegan and can also be gluten- free if I use gluten free oats! They look so simple and delicious. Thanks for sharing.
I forgot to mention it but I actually did use gluten free oats. They were definitely indulging.
These are adorable, im definitely trying these!
Hope you enjoy them.
This looks cute and tasty. I wanna try it
They were so indulging and the whipped topping on top was just perfect.
this looks wonderful!
Thank you Daphne.
My family definitely could benefit from moving towards a vegan lifestyle, at least once a week. I’ll have to look up what flax eggs are.. no idea! The recipe looks great, and the whipped topping too!
It looks so good! Is on my list to cook soon.
Hope you enjoy it. Blessings.
I have not seen a recipe like this, and I love it! I cannot wait to try this. Thank you for sharing!
I love your recipe. And it seems so healthy and low in fat. May I ask you what you mean for neutral oil? Is the sunflower oil a good choice?
Coconut, canola or vegetable oil, always stick to organic if possible. Sunflower oil is best for salad dressings or or sauces something like the sunflower seed pesto I have on this site. Hope your try this recipe. Blessings.
Wow this looks so good, I am always after some delicious treats and these oat cakes would be the perfect pick me up for me to take into the office to boost my energy! Your other recipes look pretty tasty as well!
Thank you. I ate this for like 3 days for both dessert and breakfast they were pretty clean. I left out the frosting on most because I enjoyed them best without the frosting.
my tummy always have space for dairy-free treats! looks so good and tempting!
Thank you, if you try them let me know.
really love this recipe.
cakes are my absolute fav any day of the year.
looks delicious and amazing.
thanks for sharing.
I love trying new recipes. This ones going on the thanksgiving desert table this year.
Hope you enjoy it. Happy Thanksgiving sending blessings.
These little cakes are sooo good! And, bonus point for the healthy whole food ingredients!
Yes there are I ate them for both dessert and breakfast …no shame. Thank you.
Great recipe! I used grapeseed oil and it turned out great! These mini cakes were so easy to make and come out looking so pretty!
Recipe looks too easy and the mini cake LOOKS DELICIOUS! I’m making a Vanilla cake today! Is there anything I can’ add to it, to make it more delicious?
What did you use for the topping? Coconut oil and sugar?
I used whipped coconut cream and cranberries. You can alternatively add powdered sugar and some vanilla when whipping it but I wanted to keep it as whole food as possible.
Looks amazing!
Thank you.
These look so great, and light. I always worry about baking healthy, because things become more dense, but these look awesome!
Yes I indulged in both breakfast and dessert, hope you give them a go.