Oats and Honey Bundt Cake

This egg-free oats and honey bundt cake combines wholesome ingredients with the perfect amount of sweetness to make a great healthy snack or breakfast. 

Topped with a light glaze or served plain, it’s perfect for any occasion, from a cozy family gathering to a casual afternoon snack.

This bundt cake not only satisfies sweet cravings, but also provides nutritional benefits, making it a no-brainer recipe to bake up.

What you’ll love about this whole grain oats and honey bundt cake

Made with whole grains: A combination of blended up old fashioned rolled oats and whole wheat flour make this bundt a great way to eat your whole grains.

Naturally sweetened: Rather than using granulated sugar, this bundt cake is sweetened with honey.

Egg free: This recipe is perfect for you if you’re allergic to eggs, if you avoid eggs for any reason, or if you just don’t have any eggs in the house at the moment.

Ingredients

Rolled oats processed into oat flour and whole wheat flour give great texture to the cake, while the natural sweetness and floral notes of the honey enhance the cake’s flavor profile without overwhelming it. Ground flaxseeds take the place of eggs and help bind it all together.

For the oats and honey bundt cake you’ll need:

• Oats – To make this recipe full of wholesome whole grains, make sure to use old fashioned rolled oats. You’ll blend them into oat flour using a food processor or blender. The blended oats give the bundt a great nutty flavor.
• Whole wheat flour – Makes up the majority of the structure of the bundt cake.
• Honey – Honey is the sweetener of choice for this healthy cake. Not only does it sweeten, but it also gives the cake moisture and an almost floral flavor.
• Yogurt – Gives the cake moisture, activates the leaveners to help it rise, as well as keeps the crumb of the cake nice and tender.
• Vanilla – A generous amount is called for in this recipe (1/2 TBS). Vanilla helps enhance the sweetness and just goes really well with the oats and honey. 
• Avocado oil –Gives the cake moisture. You can use any neutral oil you prefer.
• Milk – I used whole milk, but using milk with a lower fat content will work as well.
• Ground flaxseed – You’ll soak the ground flaxseeds in the milk. The gel like consistency the flaxseed meal takes on when hydrated in liquid makes it a great egg alternative.
• Salt – Needed to balance and boost the flavor of the cake.
• Baking powder and baking soda – The leaveners in the recipe. They interact with the acidity in the yogurt and help open up the crumb of the cake.

You’ll make a very simple glaze to brush on the surface of the bundt cake to lock in moisture and to amp up the flavor. All you’ll need for the glaze is honey and vanilla.

• Honey – You’ll microwave is ever so briefly to help make it more glaze like.
• Vanilla – Add a touch of vanilla to the warmed honey to add a bit of oomph.

How to make this egg free honey oat bundt cake

Here’s a brief overview on how this cake comes together.

1. Prep. Heat your oven to 325 degrees Fahrenheit. Grease the bundt pan lightly.  
2. Combine the wet ingredients. Mix the ground flaxseeds with the milk and let sit for 5 minutes. Add the honey, yogurt, avocado oil, vanilla, and the flaxseed meal/milk mixture together in a large bowl and mix until well combined.
3. Whisk dry ingredients. In a food processor or blender, blend up the oats until they resemble flour. In a medium bowl, whisk the blended up oats, whole wheat flour, salt, baking powder, and baking soda together. 
4. Combine. Add the dry ingredients in with the wet ingredients. Gently fold them together, being careful not to over mix.
5. Bake. Pour the batter into the prepared bundt pan. Bake for 45 – 50 minutes. 
6. Glaze. Let the bundt cool for 10 minutes in the pan, then remove and set on a wire rack set over a rimmed baking sheet. Briefly microwave a small bowl of honey. Add a touch of vanilla to the warmed honey and gently stir them together. Using a pastry brush, brush the honey-vanilla glaze over the still warm bundt cake.
7. Enjoy. Once fully cooled, slice and enjoy.

Baking Tips

Here are some baking tips to help you make the best oats and honey bundt cake.

• Get everything a little warmed up. This recipe uses both yogurt and milk, which you typically keep in the fridge. You can quickly get these ingredients up to room temperature by putting the needed amounts of each into the microwave for 10 – 15 seconds.
• Grease measuring cups. To help the honey easily come out of your measuring cups, lightly grease the cups before pouring the honey into them. 
• Skip the measuring cups and weigh instead. The easiest and most accurate way to measure ingredients for a recipe is by weighing them instead of measuring their volume. This is especially true for honey. Skip the measuring cups altogether and weigh out the honey straight into your mixing bowl placed on a scale.
• Bake at a low temperature. Baking the bundt at a lower temperature for a longer period of time ensures that it bakes all the way through without burning or drying out.
• Use a pastry brush to apply the glaze. Use a pastry brush to easily and evenly apply the glaze to the surface of the bundt cake. I prefer a silicone brush as opposed to a traditional boar bristle pastry brush, but use what you have or what you prefer.

Storing and making ahead

Once the cake is fully cooled, store it in an airtight container on the kitchen counter for up to 3 days.

Cakes made with oil (like this one) tend to stay moist longer than butter based cakes. Because of this, you can make this cake in advance and it will still be moist the next day (as long as you store it in an airtight container).