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Oat Four Chocolate Cake with Cinnamon

oat flour chocolate cake with cinnamon photo by vsimon

I love oats, and now oat flour. This cake is decadent, moist, rich, not too sweet. Perfect for a special occasion, or any given Tuesday. :)

Be sure to buy certified gluten-free oat flour. Not all commercially available oat flour is gluten-free. Even from companies that sell other gluten-free oat products.

For example, Bob’s Red Mill sells many fine gluten-free products, including oatmeal, run on their dedicated gluten-free facility. But their oat flour is not produced in that facility, and is not tested for cross-contamination.  

 (Update:Bob’s Red Mill now does have a certified gluten-free oat flour which, according to their site, is made from oats grown in dedicated fields and processed in a gluten-free facility.  It is also tested for gluten to ensure purity. 

 http://www.bobsredmill.com/gluten-free-oat-flour.html

Thanks, Margaret)

It may be possible to grind your own oat flour from certified gluten-free oatmeal, but I have not tried it. Please let us know if you do this.

I use Cream Hill Estates certified gluten-free oat flour. Full disclosure: Cream Hill Estates supplies me with oat products for recipe development. 

Lets get back to the cake.

It is adapted from Best Ever Chocolate Cake on the Cream Hill Estates website. I reduced the sugar, switched it to dark brown sugar, baked the cake in rounds, and added the frosting.

Flavor

To my taste, perfect! Rich dark chocolate and hit of cinnamon. Cinnamon and chocolate are natural friends. Add oats and dark brown sugar (but not too much), and now we have a party.

Texture

Oat flour gives a soft, moist crumb. And this is all oat flour, 100%. No refined starches, devoid of nutrition.

Save some cake for later. Even days later, it has the same moist texture.

We can’t forget the frosting. Silky, smooth, rich.

Easy

You just measure and beat for a few minutes to mix up the cake batter. Ditto for making the frosting. No special skills required.

Frosting the cake is simple too. The cake layers bake up with smooth shiny tops. Keep the tops up. That way, the cake doesn’t crumble into the frosting when you slather on this decadence. I always hate when that happens.

It is all fool proof, so easy the kids can help.

Dreamy

Yes, I dream about this cake. Make it once, and you will too.

 Oat Flour Chocolate Cake Slice

slice of oat flour chocolate cake with cinnamon

photo by vsimon

Oat Flour Chocolate Cake with Cinnamon

Yield: one two-layer 8” cake

Cake

¾ cup oil

¾ cup dark brown sugar

¾ cup milk

6 tablespoons pure cocoa powder, not cocoa drink mix

1 ¼ cup certified gluten-free oat flour

1 ½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon xanthan gum

3 eggs

1 teaspoon cinnamon

Frosting

4 ounces cream cheese, room temperature

8 ounces butter (2 sticks), room temperature

¾ cup pure cocoa powder, not cocoa drink mix

6 tablespoons water

2 cups powdered sugar

To make the cake:

Preheat oven to 350 degrees.

Oil or butter two 8” round cake pans.

Combine all ingredients in a bowl and beat until smooth.

Evenly divide batter into both pans.

Bake for 30 minutes.

Cool and gently remove cake from the pans. Really, it holds together well. Just use normal gentleness, no need to get nervous.

To make the frosting:

In a large bowl, beat together cream cheese and butter until smooth.

Add cocoa powder and water. Beat again until smooth.

Add powdered sugar in batches, about 1 cup at a time. It will be a cloudy mess if you try to beat all the powdered sugar in at once.

Note: if the cocoa and/or powdered sugar are clumpy, press them through a mesh strainer before beating into the butter mixture. This will ensure smooth frosting.

To frost the cake:

Put one cake layer, shiny side up on a serving plate. To keep the serving plate clean, tuck four 3” wide strips of waxed paper under the cake so the plate is covered.

Put about 1 cup of frosting on top of the bottom layer and smooth so it goes over the edge a bit.

Put the next layer, shiny side up again, and top with more frosting. Smooth it the same.

Add frosting to the sides and smooth all the way around. Carefully remove the waxed paper.

Enjoy!! I feel the need to turn on the oven. Tuesday is tomorrow.

You might enjoy other oat recipes. Cocoa Cherry Muesli and

Beef and UnBarley Soup. Or Cherry Ginger Crisp in the NFCA February Newsletter, scroll down to the Nourish column for the recipe.

I invite you to follow my Caring Bridge too. Enter lsimon in the visit a Website area.

16 Responses to “Beautiful, Gorgeous, Awesome, Gluten-Free 100% Oat Flour Chocolate Cake”

  1. Barb says:

    I grind gf oats into oat flour in a clean coffee grinder. Put it through twice and you’re good to go.

  2. Stella says:

    What a wonderfully simple gluten free cake. I’m used to them having such an array of flours, many of which I do not have. I love oat flour and always keep some in the pantry.
    Oh, and that top photo is so pretty-love the way the frosting looks like gold…

  3. [...]  The cake base was a chocolate cake made from GF oat flour (Jacki if you are reading this, go to this page and try the cake, it will make your worries that much less!).  Oh wow, it was so flavorful and [...]

  4. Julie says:

    Oh this just looks yummy! I’m generally not much of a cake person because so many times I find it it just be too dry for my taste. But two things here make me feel like I need to try this: one it’s so good at staying moist and two: Chocolate AND cinnamon…makes me think of rich Mexican hot chocolate…mmmmmm! Hope you’re feeling better Linda- take care :)

  5. Linda says:

    That looks beautiful and delicious. I’ve used gf oats, but not oat flour. I’ll have to get some soon.

  6. I’m always up for chocolate in cake form, and this one looks like a real keeper. Many thanks for sharing your recipe.

  7. Chelsey says:

    Oh this is a fabulous, beautiful, party worthy cake! This would be a perfect recipe to link
    to http://www.simplysugarandglutenfree.com/go-ahead-honey-its-gluten-free-guiltless-pleasures/

    (If you enjoy linking). Now, I have to get my hands on some of that oat flour!

  8. Jessica says:

    Linda, this cake looks amazing!!! So glad to see your blog posts again! Hope you’re feeling well.

  9. gfe--gluten free easily says:

    Just looking at those two photos, Linda, I don’t think you used enough worthy adjectives! How about amazing for one? ;-) I’m so excited that there’s gluten-free oat flour now. :-) I can’t wait to share this info with my support group. While I have some issues with the rolled oats, I’m wondering about the oat flour since another gluten-free friend who has issues with the gf rolled oats can do gf steel-cut oats. Thanks for both the fantastic (another one) recipe and the info on Cream Hill oat flour!

    Shirley

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