This cake is moist, rich and gluten free.
Gluten-Free Chocolate Oatmeal Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This gluten-free chocolate oatmeal cake is moist and rich, featuring a delightful texture from chocolate chips and oats, topped with a smooth ganache frosting.
Ingredients
- 1/2 cup (120 ml) brown sugar
- 1/2 cup (120 ml) white sugar
- 1/2 cup (120 ml) 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 (120 ml) tapioca starch
- 1/2 cup (120 ml) chocolate chips
- 1/2 cup (120 ml) rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup (240 ml) milk
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) dark chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C) and spray a baking dish. The red dish in the pictures is an odd size (7 1/2×11 1/2 inches). The result is a thicker cake. When baked in a 9×13 inch pan, it will be thinner but still good.
- In a large bowl, combine the brown sugar, white sugar, and melted butter. Mix well.
- Add the lightly beaten eggs, almond meal, white rice flour, oat flour, tapioca starch, baking powder, baking soda, and salt. Mix until just combined.
- Stir in the chocolate chips and rolled oats.
- Add the vanilla extract and milk, and mix until the batter is smooth.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the ganache frosting. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.
- Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
- Once the cake is baked and cooled, pour the ganache over the top, spreading it evenly with a spatula.
- Allow the ganache to set before serving.
Notes
- For a thicker cake, use a smaller baking dish.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- You can substitute the almond meal with more oat flour for a nut-free version.
- Ensure all ingredients are certified gluten-free if necessary.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 18
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50
If You Liked This Recipe, You’ll Love These
- Gluten-Free Jam Crostata
- Oatmeal Peanut Butter Brookie Bars
- Sicilian Orange Cake
- Lemon Cream Cake: Light, Buttery, and Irresistible
Frequently Asked Questions
Does pan size affect the outcome of this cake?
Yes, significantly. The recipe notes that the original odd-size 7.5×11.5-inch dish produces a thicker cake, while baking in a standard 9×13-inch pan gives a thinner result that is still good. The bake time of 25–30 minutes applies to both; always check for doneness with a toothpick. 
Can I make this nut-free?
Yes. The notes say you can substitute the almond meal (1/2 cup / 50 g) with more oat flour for a nut-free version. Just make sure all oat products are certified gluten-free if that is a concern, as the notes flag this as well.
How do I make the ganache frosting?
Heat 1 cup (240 ml) of heavy cream in a small saucepan over medium heat until it just begins to simmer — do not boil. Remove from heat, add 8 oz (225 g) of chopped dark chocolate, let it sit for a minute, then stir until smooth and glossy. Pour over the cooled cake and allow the ganache to set before slicing.
