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Gluten-Free Chocolate Oatmeal Cake

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  • Author: Sherron Watson




  • 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


  • 6 tablespoons of butter, soft
  • 6 tablespoons of milk
  • 1 1/2 cups of sugar
  • 1/2 cup chocolate chips



  1. 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!
  2. Boil 1 1/4 cup of water and add the 1 cup of uncooked oats. Let sit until oats are soft.
  3. In a mixing bowl, combine butter and both sugars. Blend until smooth.
  4. Add one egg at a time.
  5. Add all of the dry ingredients. Blend together. Batter will be thick.
  6. Add the water/oat combination. Blend well.
  7. 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.


  1. Melt butter in small pan over medium high heat and add milk.
  2. Add sugar and stir well. Bring to a boil and cook for 30 seconds.
  3. Turn off heat and add chocolate chips. Stir until melted.
  4. 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
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