{Gluten-Free} Oat Flour Chocolate Cake

Last week was a week. We needed some extreme comfort food which for me involves chocolate cake. For this round, I wanted to bake a cake with just one gluten-free flour rather than a unique blend. I’ve been having great success turning out some beautiful teff flour chocolate cakes that I’m working on refining and I am excited to share those soon. But for today’s cake recipe I relied solely on oat flour to make a gorgeous, very chocolatey chocolate cake. Simple, comforting, just what we needed.

Oat flour lends itself nicely to being used as a standalone gluten-free flour especially when mixed with cocoa powder. This recipe produces a cake with a lovely tender crumb — I used coconut oil and homemade coconut buttermilk to keep it dairy free (You can use regular buttermilk but when you do your own version with coconut milk or another non-dairy milk you can keep the cake dairy free.) Coffee in the batter makes this cake ultra flavorful and rich; if you don’t do coffee you could swap hot water instead.

I have written up so many chocolate cake recipes and I think there is unlimited potential for gluten-free chocolate cakes using different gluten-free flours alone or in combination! This cake is my ultimate — soft, cake-y, you’d be hard pressed to say it’s gluten-free. Hang in there, friends.

Til next time – N x

Need substitutions? Swap sorghum flour for the oat flour. Try organic cane sugar for the maple sugar and coconut sugars.

{Gluten-Free} Oat Flour Chocolate Cake

Recipe by Nicole SpiridakisCourse: Dessert
Servingsservings

I baked this cake in a tube pan, so baking time was longer than the 45+ minutes it takes in smaller pans. I do recommend using 8 or 9-inch cake pans but a 10-inch springform or a tube pan can also work, just check for doneness every 5 minutes after the 45-minute mark.

Ingredients

  • 255 g (about 2 1/2 cups) gluten-free oat flour

  • 1 cup coconut sugar

  • 1 cup maple sugar

  • 3/4 cup unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1 3/4 teaspoons baking powder

  • 1 teaspoon fine sea salt

  • 1/2 cup liquid coconut oil

  • 3 large eggs, at room temperature

  • 1 cup homemade buttermilk = 1 cup coconut milk or non dairy milk of choice + 1 tablespoon vinegar or lemon juice, let sit for 15 minutes or 1 cup well-shaken buttermilk, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup fresh brewed hot coffee

Directions

  • Lightly grease two 8-inch pans with at least 2-inch sides with coconut oil and line with parchment paper rounds. Set aside.
  • In a medium bowl, whisk together the oat flour, sugars, cocoa powder, baking soda, baking powder, and salt.
  • In a large bowl, whisk together the coconut oil, eggs, buttermilk, and vanilla. Stir and whisk the dry ingredients into the wet ingredients and stir very well to combine. Stir in the coffee and stir until batter is smooth and combined.
  • Pour batter evenly into prepared pans and preheat oven to 350 F. Let batter rest while the oven heats, about 15 minutes.
  • Place pans in the oven and bake for 45-50 minutes, checking at 45 minutes, until a toothpick in the center comes out clean and the edges are starting to pull away from the edges of the pans. Remove from oven and let cake cool in the pans on a wire rack for 30 minutes, then turn out onto the rack to cool fully. The cake will be quite tender and soft – yum! – so it’s a good idea to refrigerate it before frosting or do a crumb coat.
  • Frost cake with chocolate buttercream or your frosting of choice, either as a layer cake or frost one layer and freeze the other for another time (what I did on the second recipe test). Cake will keep well wrapped in the fridge for up to 5 days.
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