This chocolate oat flour cake is one of my favorite gluten-free oat flour dessert recipes. My experience testing recipes with oat flour over the years has given me a good understanding of how it works in baking. After testing different ingredient ratios, I created a delicious gluten-free chocolate cake with a soft, moist texture and a tender crumb. Give it a try if you’re looking for easy and nutritious treats using oats, like these chocolate oat clusters, which are another yummy option.
Ingredients and Substitutions
Oat flour is an excellent option if you’re looking for gluten-free flour alternatives. Just be sure to choose oat flour that is specifically labeled gluten free to avoid cross contamination with gluten, if that is a requirement for you. You can either use store-bought oat flour or make your own at home by blending rolled oats in a food processor or blender until a flour-like consistency is achieved.
Almond butter gives this oat flour chocolate cake a moist, rich texture. It also acts as a binder, so there’s no need for eggs in this recipe. You can substitute any other type of nut butter or seed butter you prefer, just be sure to use a creamy variety.
When I originally developed this oat flour chocolate cake recipe, I did not include the cocoa powder or the chopped dark chocolate, and I used 1 teaspoon of cinnamon instead. Lately I prefer the chocolate version, but both flavors are delicious.
How to Make Oat Flour Cake
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the creamy almond butter, maple syrup, unsweetened milk of choice, pure vanilla extract, cocoa powder, and salt to a mixing bowl, then use a whisk to mix well. Add the oat flour and baking powder to a separate bowl, then mix well. Be sure to spoon the oat flour into the measuring cups—don’t scoop.
Transfer the oat flour and baking powder mixture into the bowl with the other ingredients, then whisk to combine. Add the chopped dark chocolate, then mix to combine.
Transfer the batter to a 9-inch baking pan lined with parchment paper.
Bake for 33 minutes or until the top looks set and the center doesn’t jiggle. Be sure to let the cake cool to room temperature before removing from the pan and serving.
Oat Flour Cake Recipe
Equipment
- 9 inch baking pan
- Parchment paper
Ingredients
- 1/2 cup creamy almond butter (or substitute any nut butter or seed butter you prefer)
- 1/2 cup maple syrup
- 1 cup unsweetened milk of choice
- 1 teaspoon pure vanilla extract
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 1/2 cups oat flour (spooned into the measuring cups—not scooped)
- 2 teaspoons baking powder
- 1/2 cup chopped dark chocolate (or chocolate chips)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1/2 cup creamy almond butter, 1/2 cup maple syrup, 1 cup unsweetened milk of choice, 1 teaspoon pure vanilla extract, 1/3 cup cocoa powder, and 1/4 teaspoon salt to a mixing bowl, then use a whisk to mix well.
- Add 1 1/2 cups oat flour and 2 teaspoons baking powder to a separate bowl, then mix well. Be sure to spoon the oat flour into the measuring cups—don’t scoop.
- Transfer the oat flour and baking powder mixture into the bowl with the other ingredients, then whisk to combine.
- Add 1/2 cup chopped dark chocolate, then mix to combine.
- Transfer the batter to a 9-inch baking pan lined with parchment paper.
- Bake for 33 minutes or until the top looks set and the center doesn’t jiggle.
- Let the cake cool to room temperature before removing from the pan and serving.
Video
Notes
- Store in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving. I like to slice the cake into portions before freezing so I can easily thaw the exact amount I want.
Nutrition Estimates
Another Oat Flour Dessert Recipe to Try
These vegan oat flour cookies are another one of my favorite oat flour dessert recipes.
The cake is very delicious. However, my cake did not rise. I tested the freshness of my baking powder. It had a great fizz. I don’t know where I went wrong.
I will try it again soon. Thanks for a great recipe.
Glad you enjoyed it! It’s not supposed to rise as much as a typical cake made with regular wheat flour.
Made today for first time. Delicious. I used almond butter and powdered oat milk. I swapped about 3 tablespoons oat flour with pea protein and added 2 tablespoons ground psyllium husk since the pea protein sometimes makes things crumble. So yummy. Will definitely make again. Thanks!
Glad you enjoyed! Thanks so much for the helpful feedback!
Definitely going to make this. It sounds yummy. I’m gluten free, dairy free, and egg free so I can now eat cake. Can’t wait. Thank you.
Thanks and hope you enjoy it!
Fantastic! I used ChocZero maple syrup and dark chocolate chips to keep this sugar-free, and raw almond butter. I used an 8″ square pan and baked for the 33 minutes. It came out moist and flavorful, with a deep, dark chocolate flavor. I dusted the top with a mixture of cocoa powder and a monkfruit/allulose powdered sugar. I’ll definitely be making this again; thanks for the great recipe!
I’m so glad you enjoyed it and thank you so much for the detailed feedback! I’ll have to give some of those substitutions a try one of these days!
This turned out amazing. Thank you for the recipe!
I’m glad you enjoyed the cake! Thank you for the feedback!