Craving a wholesome, satisfying cake that feels both indulgent and light? Look no further than this delightful Chocolate Chip Oat Flour Cake. It’s naturally gluten-free, with options to easily make it dairy-free and refined sugar-free. This simple recipe delivers a light, fluffy texture and rich flavor, perfect for any sweet craving. Get ready to bake a delicious treat with impressive results!
Table of Contents
Why You’ll Love This Chocolate Chip Oat Flour Cake
This recipe for Chocolate Chip Oat Flour Cake is a true kitchen hero for many reasons:
- Naturally Gluten-Free: It’s perfect for those with gluten sensitivities, offering a delicious alternative without compromise.
- Light & Fluffy Texture: Forget dense, crumbly gluten-free cakes; this one boasts an airy, moist crumb every time.
- Simple, Wholesome Ingredients: You will find most items in your pantry, making it a healthier and accessible baking choice.
- Easily Adaptable: Adjust ingredients for dairy-free or refined sugar-free diets without sacrificing flavor.
- A quick, crowd-pleasing treat: Prepare this delicious cake with minimal effort for any gathering or everyday indulgence.
Ingredients
Creating this amazing Chocolate Chip Oat Flour Cake starts with simple, wholesome ingredients. Gather these items to bake a truly special treat!
For the Cake:
- Plain Greek yogurt: ½ cup
- Milk: ¼ cup
- Large eggs: 2
- Unsalted butter: ¼ cup, melted
- Honey: 3 tablespoons
- White sugar: ¾ cup
- Vanilla extract: 2 teaspoons
- Oat flour: 2 cups
- Tapioca starch: 2 teaspoons
- Baking powder: 2 teaspoons
- Salt: ½ teaspoon
- Chocolate chips: ¾ cup
For the Chocolate Frosting:
- Unsalted butter: ½ cup, softened
- Cocoa powder: ⅓ cup
- Powdered sugar: 1 ½ cups
- Vanilla extract: 1 teaspoon
- Milk or cream: 2-4 tablespoons
Notes & Substitutions
- Greek Yogurt: For a dairy-free Chocolate Chip Oat Flour Cake, use plain dairy-free yogurt.
- Milk: Any plant-based milk, like almond or oat milk, works beautifully.
- Butter: Substitute with a high-quality vegan butter to keep it dairy-free.
- Honey: Maple syrup is an excellent alternative for a different flavor profile.
- White Sugar: Swap in coconut sugar for a refined sugar-free option.
- Oat Flour: For those with Celiac disease or severe gluten sensitivity, it is crucial to use certified gluten-free oat flour to prevent cross-contamination.
- Tapioca Starch: Cornstarch can be a direct substitute if tapioca starch is unavailable.
- Chocolate Chips: Opt for dairy-free chocolate chips to keep the whole cake dairy-free.
Equipment
Having the right tools makes baking this wholesome chocolate chip cake even easier.
- Large mixing bowl
- Medium mixing bowl
- 8×8 inch baking pan
- Parchment paper
- Electric mixer (handheld or stand)
- Wire cooling rack
- Measuring cups and spoons
- Spatula or whisk
Instructions
Baking this delicious Chocolate Chip Oat Flour Cake is a straightforward process. Follow these easy steps for a perfect result every time!
For the Cake
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing some overhang on the sides for easy lifting. This ensures your cake won’t stick.
- Melt the ¼ cup of unsalted butter. In a large mixing bowl, combine the melted butter with Greek yogurt, milk, eggs, honey, white sugar, and vanilla extract.
- Use an electric mixer to combine these wet ingredients thoroughly for about 20 seconds. Ensure everything is well incorporated and smooth.
- In a separate medium bowl, whisk together the oat flour, tapioca starch, baking powder, and salt. Make sure to spoon and level your oat flour for accurate measurement.
- Gradually add the dry ingredients to the wet ingredients in the large bowl. Mix with the electric mixer on low speed until the batter is smooth and just combined. Be careful not to overmix.
- Gently fold in the chocolate chips using a spatula. Distribute them evenly throughout the batter.
- Pour the cake batter into your prepared 8×8 inch pan, spreading it evenly with the spatula.
- Bake for 35-42 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking time can vary slightly depending on your oven.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the cake onto a wire rack to cool completely. This is crucial before frosting.
For the Chocolate Frosting
- While your Chocolate Chip Oat Flour Cake cools, prepare the frosting. In a medium mixing bowl, beat the softened ½ cup of unsalted butter with an electric mixer for about 1 minute, until light and fluffy.
- Gradually add the cocoa powder, followed by the powdered sugar, and vanilla extract. Start mixing on low speed to avoid a cloud of powdered sugar.
- Once the dry ingredients are mostly incorporated, gradually add the milk or cream, 1 tablespoon at a time, until the frosting reaches your desired spreadable consistency. Beat until smooth and creamy.
Assemble and Serve
- Ensure your Chocolate Chip Oat Flour Cake is completely cool before frosting. Spreading frosting on a warm cake will cause it to melt.
- Once cooled, spread the chocolate frosting evenly over the top of the cake.
- Slice your beautifully frosted chocolate chip oat flour cake into 9-16 pieces, depending on your preferred serving size. Enjoy your homemade delight!
Pro Tips for the Best Oat Flour Cake
Achieving a perfect wholesome chocolate chip cake is easy with these helpful tips.
- Accurate Flour Measurement: Always spoon your oat flour into the measuring cup and then level it off. Scooping directly can compact the flour, leading to a dry, dense cake.
- Room Temperature Ingredients: Ensuring eggs, Greek yogurt, and milk are at room temperature is essential for proper emulsion, which creates a smoother, more uniform cake batter.
- Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing develops gluten (even in oat flour), which can lead to a tougher, less tender cake.
- Certified Gluten-Free: If you have Celiac disease or a severe gluten intolerance, always use certified gluten-free oat flour to prevent cross-contamination.
- Test for Doneness: The toothpick test is reliable. Insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is ready.
- Cool Completely: Do not rush the cooling process. A completely cooled cake ensures your frosting won’t melt and makes for clean slicing.
Serving, Storage, and Variations
Enjoying your delicious Chocolate Chip Oat Flour Cake is just the beginning! Here are some ideas for serving, storing, and adapting this versatile recipe.
Serving Suggestions
- Enjoy a slice of this wholesome chocolate chip cake plain for a simple, satisfying treat.
- Serve it warm with a scoop of vanilla ice cream or your favorite dairy-free alternative.
- Add a sprinkle of extra chocolate chips or a drizzle of chocolate syrup on top.
- Pair it with fresh berries like raspberries or strawberries for a touch of tartness.
Storage
- Store your frosted Chocolate Chip Oat Flour Cake at room temperature in an airtight container. It will remain wonderfully moist for 3-4 days.
- If you live in a warmer climate or prefer a firmer frosting, refrigerate the cake. Bring it to room temperature for the best flavor and texture.
Freezing Instructions
- To freeze, bake and cool the cake completely without frosting it.
- Wrap the unfrosted cake tightly in plastic wrap, then again in aluminum foil.
- Freeze for up to 3 months.
- When ready to enjoy, thaw the cake at room temperature, then frost and serve.
Variations
- Cake Pan Sizes: This recipe works in an 8-inch round pan for a slightly thicker cake or double the recipe for a beautiful two-layer cake.
- Cupcakes: Pour the batter into lined muffin tins and bake for approximately 18-22 minutes, or until a toothpick comes out clean.
- Spice Cake: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg to the dry ingredients for a warm, spiced oat flour dessert.
- Nut Butter Swirl: Swirl in a few tablespoons of softened peanut or almond butter into the batter before baking for a rich, nutty flavor. You may need to adjust batter consistency slightly.
Nutrition Information
This estimated nutrition information is for one slice of Chocolate Chip Oat Flour Cake with frosting. Enjoy this delightful treat knowing its approximate values.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice |
| Calories | 271 kcal |
| Carbohydrates | 42 g |
| Protein | 4 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 26 g |
Disclaimer: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.
Frequently Asked Questions (FAQ)
Can I use all-purpose flour instead of oat flour?
Yes, you can substitute all-purpose flour for oat flour, but the cake will no longer be gluten-free. The texture might also be slightly different.
Is this cake dairy-free?
The base recipe is not dairy-free due to Greek yogurt, milk, and butter. However, you can easily make it dairy-free by using plant-based alternatives as suggested in the “Notes & Substitutions” section.
Can I substitute other sweeteners for honey/sugar?
Absolutely! Maple syrup, agave nectar, or coconut sugar are great alternatives. Keep in mind that changes might slightly alter the flavor and moisture of the Chocolate Chip Oat Flour Cake.
Can I add peanut butter to the cake batter?
Yes, you can! Swirl in about ¼ cup of softened peanut butter into the batter before baking for a delightful twist. Adjust the consistency if needed.
How do I know the cake is fully baked?
The best way is to insert a toothpick into the center. It should come out clean or with only a few moist crumbs attached.
Conclusion
We hope you enjoy baking this simple, wholesome Chocolate Chip Oat Flour Cake as much as we do. It’s a truly delicious and lighter treat, perfect for any occasion or simply as an everyday indulgence. With its effortless preparation and satisfying taste, this gluten-free chocolate chip cake is sure to become a new favorite. Bake a batch today, and let us know how much you loved it! Please rate, comment, and share your wonderful creations with our community.
Delicious Chocolate Chip Oat Flour Cake (Gluten-Free!)
Equipment
- Oven
- 8×8 inch baking pan
- Parchment Paper
- Mixing Bowl
- Electric mixer
- Toothpick
- Wire Rack
Ingredients
Cake
- 1/2 cup plain greek yogurt
- 1/4 cup milk
- 2 eggs
- 1/4 cup unsalted butter melted
- 3 tablespoons honey
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 2 cups oat flour
- 2 teaspoons tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
Frosting
- 1/2 cup unsalted butter softened
- 1/3 cup cocoa powder
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 2-4 tablespoons milk or cream
Instructions
Cake
- Preheat your oven to 350°F.
- Line an 8×8 inch baking pan with parchment paper and set it aside.
- Melt the butter, then combine all wet ingredients in a mixing bowl and beat with an electric mixer for about 20 seconds until well combined.
- Add the dry ingredients (excluding chocolate chips) to the wet mixture, mix until smooth with the electric mixer, then fold in the chocolate chips.
- Transfer the batter to the prepared pan and bake for 35-42 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 15 minutes, then lift it onto a wire rack to finish cooling completely.
Frosting
- While the cake cools, beat the softened butter for about 1 minute, then add the cocoa powder, powdered sugar, and vanilla.
- Gradually add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake has fully cooled, spread the prepared frosting evenly on top before slicing and serving.