A beautifully simple and delicious Gluten Free Chocolate Layer Cake made with a combination of oat and almond flour that bakes up perfectly each time. You don't need to save this one for special occasions - it's always welcome any day of the year.
Lightly grease two 8-inch pans with at least 2-inch sides with olive oil and line with parchment paper rounds. Set aside.
In a medium bowl, whisk together the oat flour, almond flour, sugars, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together the olive oil, eggs, yogurt, milk, 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.
Divide the batter evenly between the 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 so it’s a good idea to refrigerate it before frosting.
Fill and frost cake with chocolate buttercream or your frosting of choice. Cake will keep well wrapped in the fridge for up to 5 days.
Notes
Oat flour substitute — swap sorghum flour.Almond flour substitute — try teff flour or another finely ground nut flour or just replace with 70 g oat flour.Whole milk substitute — sub your preferred non-dairy milk.Yogurt substitute -- sub your preferred non-dairy plain yogurt.