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
Author: Sherron Watson
Recipe Type: Dessert
- ½ cup of brown sugar
- ½ cup of white sugar
- ½ cup of melted butter
- 2 eggs, lightly beaten
- ½ cup almond meal (50g)
- ½ cup white rice flour (85g)
- ¼ cup oat flour (31g)
- ½ cup tapioca starch (60g)
- 1 teaspoon baking soda
- ½ teaspoon of sea salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup rolled oats (Like Bob's Red Mill, Gluten Free)
- 1¼ cups boiling water
- 12 oz bag of chocolate chips
- 6 tablespoons of butter, soft
- 6 tablespoons of milk
- 1½ cups of sugar
- ½ cup chocolate chips
- Preheat oven to 350 degrees and spray a baking dish. The red dish in the pictures is an odd size (7½X11½) The result is a thicker cake. When baked in a 9x13 it will be thinner--still good either way!
- Boil 1¼ 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.
- 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.