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Moist, Fluffy Oat Flour Chocolate Cake Gluten Free

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 pieces
Calories 350
This gluten-free chocolate cake is incredibly moist and fluffy, made with oat flour and topped with rich frosting. Perfect for a delicious, wholesome treat.

Ingredients

Dry Ingredients

  • 2 cups gluten-free certified rolled oats or oat flour
  • ⅔ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup light brown sugar
  • 2 tablespoons cornstarch
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • ¾ cup milk (any preferred)
  • ⅓ cup plain whole milk yogurt
  • ¼ cup oil (any preferred)
  • 2 teaspoons vanilla extract

Chocolate Chips

  • ½ cup mini chocolate chips divided
  • ¼ cup additional chocolate chips for topping

Frosting

  • 5 tablespoons unsalted butter softened
  • 3 cups powdered sugar divided
  • ⅓ cup unsweetened cocoa powder
  • 2 tablespoons yogurt
  • ¼ teaspoon salt
  • 3-4 tablespoons milk (any preferred)

Instructions 

  • Preheat oven to 350ºF (175ºC). Grease an 8x8-inch pan or line with parchment.
  • Process oats into flour in a high-speed blender. Mix dry ingredients. Blend wet ingredients until combined. Combine wet and dry, then let batter rest for 10 minutes. Fold in ¼ cup chocolate chips, pour into pan, top with remaining chips, and bake for 40-45 minutes.
  • Cool completely before frosting. Beat softened butter, powdered sugar, cocoa, yogurt, and salt. Add milk and remaining powdered sugar, beat until fluffy. Spread on cooled cake.

Notes

Ensure to check cake doneness with a toothpick; it should come out clean.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: gluten-free
Keyword: Chocolate, Oat