Chocolate chips and oats add a lovely texture to this fluffy gluten free cake with a ganache frosting.
By Sherron Watson
This cake is moist, rich and gluten free.
Gluten-Free Chocolate Oatmeal Cake
Ingredients
Scale
Cake
- 1/2 cup of brown sugar
- 1/2 cup of white sugar
- 1/2 cup of melted butter
- 2 eggs, lightly beaten
- 1/2 cup almond meal (50g)
- 1/2 cup white rice flour (85g)
- 1/4 cup oat flour (31g)
- 1/2 cup tapioca starch (60g)
- 1 teaspoon baking soda
- 1/2 teaspoon of sea salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup rolled oats (Like Bob’s Red Mill, Gluten Free)
- 1 1/4 cups boiling water
- 12 oz bag of chocolate chips
Frosting
- 6 tablespoons of butter, soft
- 6 tablespoons of milk
- 1 1/2 cups of sugar
- 1/2 cup chocolate chips
Instructions
Cake
- Preheat oven to 350 degrees and spray a baking dish. The red dish in the pictures is an odd size (7 1/2X11 1/2) The result is a thicker cake. When baked in a 9×13 it will be thinner–still good either way!
- Boil 1 1/4 cup of water and add the 1 cup of uncooked oats. Let sit until oats are soft.
- In a mixing bowl, combine butter and both sugars. Blend until smooth.
- Add one egg at a time.
- Add all of the dry ingredients. Blend together. Batter will be thick.
- Add the water/oat combination. Blend well.
- Fold in the chocolate chips. Bake for 30-35 minutes. Do not over bake. The top should be soft and spring like to the touch. See my picture below. Cool cake completely before adding the frosting.
Frosting
- Melt butter in small pan over medium high heat and add milk.
- Add sugar and stir well. Bring to a boil and cook for 30 seconds.
- Turn off heat and add chocolate chips. Stir until melted.
- Pour over the top of the cake and spread as needed. A smooth crust like surface will appear as it starts to cool.
- Category: Dessert
- Cuisine: Gluten-Free
