Ready for a miraculously easy recipe? It only takes 5 minutes and a blender (or bowl) to make an exceptionally moist, fluffy, and gluten-free oat flour chocolate cake recipe. This flourless oatmeal cake uses oats only, yogurt for a good measure of moisture, and a simple kitchen pantry ingredient so the crumb is soft and airy, instead of dry and crumbly. No baking experience required; it’s that simple.
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Impossibly Moist, Airy Chocolate Oat Cake
I kind of have a thing for 100% oats only, gluten-free recipes…and if you’re looking at this immensely yummy chocolate cake using oat flour only, you’re (rightly 🙌) intrigued too. There’s a lot to love here!
First off, making a chocolate oat flour cake really couldn’t be easier. If you are intimidated by baking, or are just starting to dip your toe into making easy, from scratch gluten-free desserts, then baking with oatmeal is a great place to start. The ingredients are familiar, affordable, and easy to pick up at your local grocery store.
Making a chocolate oat cake, is as easy as dump, blend, and bake. The oats are ground into flour, pour in the rest of the ingredients, blend again, and bake. The end result is pretty magical. Just like these golden, fluffy oat waffles, once you dive in you won’t believe that it’s made without using flour!
The chocolate cake crumb is light and moist, just like a traditional homemade snack cake. With the extra helping of chocolate chips stirred in, a double chocolate dose won’t leave you wanting. And neither will the texture – since oat flour cake recipes do not have gluten, adding a bit of cornstarch binds the crumb so it slices cleanly with perfect bites to scoop up.
Yogurt adds moisture, but can be used interchangeably with sour cream or a dairy-free alternative. The type of milk used is also up to you, any will work, from non-dairy to 2%. For the oil, I generally use vegetable, but melted coconut oil, or any preferred works as well.
Whether you have oatmeal or oat flour on hand, you can make this cake! To use oat flour, mix everything in a bowl. You will need 2 cups or 209 grams, before mixing in the remaining ingredients. To use oats, blend them into flour in the blender, then add remaining cake ingredients, blending again to combine.
Free Guide! 5 easy tips for baking like a gluten-free pro!
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Whiz up the oat flour
I recommend using a high-powered blender, such as a Vitamix, to make a really fine powder. Other blenders or food processors may also be used, but the cake may have a slightly more rustic texture. Pour in 2 cups oatmeal and process until fine. Purchased oat flour may also be used.
Dump and blend again (See, easy stuff!)
After the oat flour has been made, add the other dry ingredients, blend to combine, and then add in the liquid ingredients. Stop and scrape down the blender about halfway through to make sure the oat flour is well mixed into the cake batter.
At this point the mixture will be very thin looking, but you’re all good! Oats are like a sponge and it will thicken up.
Wait a tad and bonus chocolate
Before the chocolate chips are added, let the batter sit for about 10 minutes to thicken. This gives time for the oats to soak up the liquid, thickening the batter, and helps suspend the chocolate in the cake. Pour into a greased 8-inch square baking pan and sprinkle more chocolate chips on top. I like using mini chips because they won’t sink to the bottom as the cake bakes.
Baking tips
Bake for about 40-45 minutes, or until the cake is set on top and springs back when touched. It will be a little tricky because the cake can look set, so be sure to test it with a toothpick or cake tester to make sure it is cooked through in the middle. The top can be deceiving!
Yummiest chocolate frosting
Ready for some more chocolate goodness? The thick layer of chocolate frosting on top uses butter and yogurt for a touch of tang. It’s one of my faves to pair with this cake, but I have some other ideas below!
Make This Cake Even Yummier!
Of course you can’t go wrong with a homemade oat flour chocolate cake, but if you’re feeling it, there are plenty of ways to expand on this recipe. Stir in chopped fresh cherries or raspberries, try out different frostings, like vanilla, cream cheese, or this gooey peanut butter glaze would be pretty epic! Sprinkle some extra goodness on top like chopped Snickers, Reese’s Peanut Butter Cups, Reeses Pieces, more chocolate chips, or sprinkles for a celebratory touch.
Can I Bake This In A Different Size Pan?
Yep. Pour the batter in a 8 or 9-inch square baking without much adjustment to the recipe. For a 9-inch pan it will take about 5 minutes less to bake and the cake layer will be slightly thinner. For a layer cake, double the recipe, and pour into two 9-inch round pans. The baking time will be the same. If you try it out as cupcakes or in another version, drop me a line in the comments below!
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Moist, Fluffy Oat Flour Chocolate Cake (Gluten Free)
Ingredients
- 2 cups (209 g) gluten-free certified rolled oats, or 2 cups (209 g) oat flour
- ⅔ cup (152 g) granulated sugar
- ⅓ cup (33 g) unsweetened cocoa powder
- ¼ cup (50 g) packed light brown sugar
- 2 tablespoons (18 g) cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (178 g) milk, any preferred
- ⅓ cup (129 g) plain whole milk yogurt
- ¼ cup (48 g) oil, any preferred
- 2 teaspoons vanilla extract
- ½ cup (86 g) mini chocolate chips, divided
Chocolate Frosting
- 5 tablespoons (70 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, divided
- ⅓ cup (33 g) unsweetened cocoa powder
- 2 tablespoons yogurt
- ¼ teaspoon salt
- 3-4 tablespoons milk, any preferred
Instructions
- Preheat the oven to 350ºF. Grease a 8X8-inch baking dish with nonstick cooking spray or, if preferred, line with parchment paper with overhanging sides to lift the cake out of the pan. Set aside.
- Blender Method – Place 2 cups rolled oats in a powerful high speed blender, such as a Vitamix. Process into a fine, powdery flour, about 30-60 seconds. Add the remaining dry ingredients – granulated sugar, cocoa powder, brown sugar, cornstarch, baking powder, baking soda, and salt. Blend again to combine. Hand Mixer Method – Add the oat flour and remaining dry ingredients to a large bowl. Mix together on low speed.2 cups gluten-free certified rolled oats, ⅔ cup granulated sugar, ¼ cup packed light brown sugar , 2 tablespoons cornstarch , 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ⅓ cup unsweetened cocoa powder
- Blender Method – Add the wet ingredients – eggs, milk, yogurt, oil, and vanilla. Process again to combine, scraping down blender halfway through. The batter will be very thin, like thick chocolate milk. Hand Mixer Method – Whisk together the wet ingredients in a separate medium bowl. Add to the dry ingredients and beat on medium speed to combine. The batter will be very thin.2 large eggs, ¾ cup milk, ⅓ cup plain whole milk yogurt, ¼ cup oil, 2 teaspoons vanilla extract
- Let the batter rest in the blender or bowl for 10 minutes for the oats to soak up moisture and bind the crumb. After 10 minutes, stir in ¼ cup chocolate chips.½ cup mini chocolate chips
- Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining ¼ cup chocolate chips on top. Bake for 40-45 minutes, or until toothpick comes out clean. The top can feel and look set before the inside is cooked, so be sure to check with a cake tester or toothpick. Cool completely on a wire rack before frosting.
- For the frosting, in a large bowl beat together the softened butter, 2 cups powdered sugar, cocoa powder, yogurt, and salt until the powdered sugar is mixed in well.5 tablespoons unsalted butter, 3 cups powdered sugar, ⅓ cup unsweetened cocoa powder, 2 tablespoons yogurt, ¼ teaspoon salt
- Add 3 tablespoons milk and additional 1 cup powdered sugar. Beat on high speed for 1-2 minutes, or until well combined and fluffy. If needed, add the additional 1 tablespoon milk so the frosting is spreadable. Spread on cooled cake.3-4 tablespoons milk
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Made this cake twice. It’s so good. Even the picky eaters loved it.
Love when the selective eaters enjoy gluten free. Thanks, Alice!
Best,
Melissa
The icing makes this cake delicious. The cake is moist but could use more cocoa for a more chocolate flavor.
Hi Robin,
Thanks for taking the time to write. You could swap out the cocoa for dutch processed cocoa powder or add 1 teaspoon espresso powder to enhance the cocoa flavor.
Best,
Melissa
Cake was a little dry and not big chocolate flavor. Frosting was delish. Next time I will add coffee inplace of milk and a little more yogurt and shaved chocolate. Cutting down on bake time.
Hi Lorie,
Thanks for the follow up, and I think your suggestions are great. As far as the dryness, I’m wondering if too much oat flour was accidentally added. Perhaps next time I would use the weighted measurements instead. If you are making your own oat flour or using store bought, there could be a wide vary of differences when using volume measurements. I’m not saying you did anything wrong, but perhaps when I measured and tested the recipe my amount was different then yours. Or next time, just cut back 1/4 cup of oat flour and I think you should be good!
As far as the chocolate, I think adding shaved chocolate is a great idea! I wouldn’t increase any cocoa powder because that would introduce more dry ingredients.
Best,
Melissa