Oat Flour Chocolate Chip Snack Cake

We dearly love a snack cake in our house - from a gluten free banana chocolate chip cake to a simple gluten free banana snack cake to the holy grail of a gluten free snack cake itself, it's safe to say we gobble them up!

This one is a fan favorite, and why shouldn't it be? Made with oat flour and a handful of other simple ingredients, this chocolate chip snack cake is one I love to have waiting, slightly warm, for when my girls come home from school. Hot tip: it also makes a great lunchbox treat.

What You'll Love

• Kid-friendly. Chocolate chips are always kid-approved, especially when they are mini chips! And, this method is easy enough that you can get the kids involved in making the cake
• No mixer needed. I feel like the purpose of a "snack cake" should be ... ease of snacking! So there's no mixer needed here, just a whisk and a spoon.
• Easy gluten-free ingredients. Everything here is naturally gluten free, and you won't need a gluten-free flour mix (though if you did, my homemade gluten free flour blend is always a winner :) ).

Ingredients Needed

Check out everything you need to make this cake below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oil - Any type of oil works here - coconut oil, vegetable oil, avocado oil, or olive oil.
• Sugar - Light or dark brown sugar is fine (I used dark brown sugar because I had it in the pantry).
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Egg - A large or medium egg is fine.
• Salt - I used fine sea salt, and table salt works, too.
• Oat flour - Learn how to make oat flour in your own kitchen or pick up a bag at the store (certified gluten-free if necessary). If you don't eat oats, substitute brown rice flour.
• Leavening - A mix of baking powder and baking soda.
• Milk - I like whole milk for richness; 2% also works. Use non-dairy milk to make this cake dairy-free.
• Chocolate chips - I loved adding mini semisweet chocolate chips to the batter! In a pinch, use ½ cup of regular chocolate chips.

Tips & Recipe Notes

• What type of pan? I like a simple, square cake, but feel free to bake this cake in a 9-inch greased and lined round cake pan. Or, double up and bake it in a 9x13-inch pan. Adjust baking times as necessary depending on the size of the pan.
• Rest the batter. Oat flour really does need a bit of a rest to hydrate before baking. Try to let it rest for at least 20 minutes before sliding the pan into the oven.
• Vegan. Substitute non-dairy milk for the milk, and use an egg substitute (like a flax egg).
• Use cake flour. For a softer cake, try my gluten free cake flour (and use oat flour as the main flour, or whatever flour works best for you).
• Add spices. For extra flavor and warmth, stir in 1 teaspoon ground cinnamon or ginger.
• A few other add-ins. Throw in some nuts for crunch (chopped walnuts are lovely).

Proper Storage

• Counter - Cover the cake or place it in an airtight container and store on the counter for up to 3 days.
• Fridge - Keep the cake, covered or in a container, in the fridge for up to 5 days.
• Freezer - Wrap the cake in foil and store it in the freezer for up to 3 months. Defrost completely in the fridge before eating.