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–+ servings
A white plate holds a slice of oat flour chocolate cake with a fork alongside.

Oat Flour Chocolate Cake

Nicole Spiridakis
Fluffy and moist, this perfect gluten free oat flour chocolate cake features a hint of coffee, buttermilk, olive oil, and brown sugar. Frost it with your favorite frosting for a decadent treat.
3.94 from 32 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 218 kcal

Ingredients
 
 

  • 2 ¼ cups gluten-free oat flour, 250 grams
  • 1 cup brown sugar
  • 1 cup sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • ½ cup extra virgin olive oil
  • 2 eggs at room temperature
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh brewed hot coffee

Instructions
 

  • Lightly grease two 8-inch pans with at least 2-inch sides with olive oil and line them 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 olive 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 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 sides 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 or your frosting of choice, either as a layer cake or frost one layer and freeze the other for another time. Cake will keep well wrapped in the fridge for up to 5 days.

Nutrition

Serving: 1 sliceCalories: 218kcalCarbohydrates: 50gProtein: 4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.2gSodium: 439mgPotassium: 178mgFiber: 4gSugar: 12gCalcium: 55mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!