Oat Flour Cake Recipe

5 from 3 votes

This oat flour cake is one of my favorite gluten-free dessert recipes. It's moist, chocolaty, and delicious.

Prep Time12

Cook Time33

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 261.4kcal

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)

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.

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.