Classic Oat Cake with Cinnamon and Honey – Vegan version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F) and line Pan 22 cm with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Beat the flax eggs, sugar and date syrup to a smooth batter.

   Whisk
3. 3
   Add the oil, unsweetened soy milk and vanilla extract and mix.
4. 4
   Sift the flour, baking powder and baking soda, combine with the cinnamon and salt, add to the wet mixture along with the oats and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Pour into the pan.

   Baking pan
6. 6
   Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡A cake with date syrup browns quickly: if the top darkens before the toothpick comes out clean, cover it with foil for the rest of the baking.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Cool 15 minutes in the pan and unmold.