Moist, Fluffy Oat Flour Chocolate Cake (Gluten Free)

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.

Prep Time 5

Cook Time 40

Rest 10

Total Time 55

Servings

Author Melissa Erdelac

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

Nutrition