Go Back
–+ servings
slice of orange oatmeal cake on a glass plate.
Print Recipe
4.84 from 25 votes

Mini Orange Oatmeal Cake

This Mini Orange Oatmeal Cake is a small, tender cake made with rolled oats simmered in orange juice for bright citrus flavor. Easy to make with simple ingredients, it bakes into a soft, moist cake perfect for breakfast, a snack, or a light dessert.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Keyword: oat breakfast cake, oat cake, oatmeal cake, orange cake, orange oatmeal cake
Servings: 4 servings
Author: Joanie Zisk

Equipment

Ingredients

  • ½ cup orange juice
  • ¼ cup old fashioned oats
  • ½ cup all-purpose flour
  • ¼ cup sugar
  • ½ teaspoon baking soda
  • 2 tablespoons salted butter -melted
  • 1 large egg
  • ⅛ teaspoon vanilla extract
  • powdered sugar (optional)
US - Metric

Instructions

  • Heat the oven to 350 degrees F (177 degrees C).
  • In a 1-quart saucepan, bring the orange juice to a simmer and stir in the oats.
  • Cook for about 5 minutes, stirring occasionally, until the oats soften.
  • Remove from heat and let the mixture cool.
  • In a medium bowl, whisk the flour, sugar, and baking soda.
  • In a separate bowl, whisk the melted butter, egg, and vanilla.
  • Stir the wet ingredients into the dry ingredients, then fold in the cooled oatmeal. Pour the batter into a lightly buttered 5x5 inch baking dish.
  • Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on a wire rack.
  • Dust with powdered sugar if you like.

Notes

  • Choosing the Right Baking Dish: A 5x5 inch dish works well, but any dish with a similar surface area is fine. A 4x6 inch dish will give you the same results.
  • Muffin or Ramekin Options: This batter is flexible. You can bake two muffins in a standard muffin pan or divide the batter between two 10-ounce oven safe ramekins for smaller cakes.
  • Measure Flour Correctly: For the best texture, spoon the flour into your measuring cup and level it off. Scooping directly from the bag packs the flour and can make the cake dense.
 
If doubling the recipe, bake in either two 5x5-inch baking dishes or one 6x8-inch baking dish.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 205mg | Potassium: 114mg | Sugar: 15g | Vitamin A: 305IU | Vitamin C: 15.5mg | Calcium: 13mg | Iron: 1.2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code