I love oats, and now oat flour. This cake is decadent, moist, rich, not too sweet. Perfect for a special occasion, or any given Tuesday. :)
Be sure to buy certified gluten-free oat flour. Not all commercially available oat flour is gluten-free. Even from companies that sell other gluten-free oat products.
For example, Bob’s Red Mill sells many fine gluten-free products, including oatmeal, run on their dedicated gluten-free facility. But their oat flour is not produced in that facility, and is not tested for cross-contamination.
It may be possible to grind your own oat flour from certified gluten-free oatmeal, but I have not tried it. Please let us know if you do this.
I use Cream Hill Estates certified gluten-free oat flour. Full disclosure: Cream Hill Estates supplies me with oat products for recipe development.
Lets get back to the cake.
It is adapted from Best Ever Chocolate Cake on the Cream Hill Estates website. I reduced the sugar, switched it to dark brown sugar, baked the cake in rounds, and added the frosting.
To my taste, perfect! Rich dark chocolate and hit of cinnamon. Cinnamon and chocolate are natural friends. Add oats and dark brown sugar (but not too much), and now we have a party.
Oat flour gives a soft, moist crumb. And this is all oat flour, 100%. No refined starches, devoid of nutrition.
Save some cake for later. Even days later, it has the same moist texture.
We can’t forget the frosting. Silky, smooth, rich.
You just measure and beat for a few minutes to mix up the cake batter. Ditto for making the frosting. No special skills required.
Frosting the cake is simple too. The cake layers bake up with smooth shiny tops. Keep the tops up. That way, the cake doesn’t crumble into the frosting when you slather on this decadence. I always hate when that happens.
It is all fool proof, so easy the kids can help.
- Â¾ cup oil
- Â¾ cup dark brown sugar
- Â¾ cup milk
- 6 tablespoons pure cocoa powder, not cocoa drink mix
- 1 Â¼ cup certified gluten-free oat flour
- 1 Â½ teaspoon baking powder
- Â¼ teaspoon salt
- 1 teaspoon xanthan gum
- 3 eggs
- 1 teaspoon cinnamon
- 4 ounces cream cheese, room temperature
- 8 ounces butter (2 sticks), room temperature
- Â¾ cup pure cocoa powder, not cocoa drink mix
- 6 tablespoons water
- 2 cups powdered sugar
- Preheat oven to 350 degrees.
- Oil or butter two 8â round cake pans.
- Combine all ingredients in a bowl and beat until smooth.
- Evenly divide batter into both pans.
- Bake for 30 minutes.
- Cool and gently remove cake from the pans. Really, it holds together well. Just use normal gentleness, no need to get nervous.
- In a large bowl, beat together cream cheese and butter until smooth.
- Add cocoa powder and water. Beat again until smooth.
- Add powdered sugar in batches, about 1 cup at a time. It will be a cloudy mess if you try to beat all the powdered sugar in at once.
- Note: if the cocoa and/or powdered sugar are clumpy, press them through a mesh strainer before beating into the butter mixture. This will ensure smooth frosting.
- Put one cake layer, shiny side up on a serving plate. To keep the serving plate clean, tuck four 3â wide strips of waxed paper under the cake so the plate is covered.
- Put about 1 cup of frosting on top of the bottom layer and smooth so it goes over the edge a bit.
- Put the next layer, shiny side up again, and top with more frosting. Smooth it the same.
- Add frosting to the sides and smooth all the way around. Carefully remove the waxed paper.
|Amount Per Serving||%DV|
|Serving Size 246g|
|Recipe makes 8 servings|
|Calories from Fat 525||52%|
|Total Fat 59.49g||74%|
|Saturated Fat 20.92g||84%|
|Trans Fat 0.53g|
|Total Carbs 113.6g||30%|
|Dietary Fiber 3.1g||10%|