Gluten-Free Oat Flour Chocolate Cake
Gluten-Free Oat Flour Chocolate Cake
Ingredients
For the Cake
- 1 1/2 cups oat flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Chocolate Ganache (Optional)
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with gluten-free flour or cocoa powder.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the oat flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a spatula or whisk until just combined. Do not overmix.
⏱️ 2 min
- 5
Carefully stir in the boiling water. The batter will be thin.
⏱️ 1 min
- 6
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 7
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min
- 8
While the cake cools, prepare the chocolate ganache (if using). In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
⏱️ 5 min
- 9
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy.
⏱️ 5 min
- 10
Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides. Slice and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Oat Flour Chocolate Cake
For the Cake
- 1 1/2 cups oat flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Chocolate Ganache (Optional)
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with gluten-free flour or cocoa powder.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the oat flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix with a spatula or whisk until just combined. Do not overmix.
⏱️ 2 min - 5
Carefully stir in the boiling water. The batter will be thin.
⏱️ 1 min - 6
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 7
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min - 8
While the cake cools, prepare the chocolate ganache (if using). In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
⏱️ 5 min - 9
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy.
⏱️ 5 min - 10
Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides. Slice and serve.
⏱️ 2 min