Chocolate Oat Flour Cake
Ingredients
- 1 and 2/3 cup oat flour*
- 1/2 cup coconut sugar
or regular brown sugar
- 1/3 cup cocoa powder
natural, unsweetened
- 1/4 cup cornstarch
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
pasture raised is best
- 1/3 cup olive oil
canola or vegetable oil works too
- 1/2 cup Greek yogurt
unsweetened
- 1/2 cup maple syrup
you can sub agave syrup or honey
- 1/2 tablespoon vanilla extract
- 1/2 cup boiling water
- 5 oz dark chocolate chips
3/4 cup plus 1 tablespoon
- 3 tablespoons Greek yogurt
- 1 and 1/2 tablespoons milk of choice
- 1 tablespoon maple syrup
you can sub honey or agave syrup
Directions
- 1
Preheat the oven to 335°F. Grease and line a 9-inch cake pan with parchment paper.
- 2
When the cake is cool, move on to prepare the chocolate ganache.
Chocolate Oat Flour Cake
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About this Recipe
Searching for a truly delicious chocolate cake that feels utterly decadent but is secretly wholesome? This Chocolate Oat Flour Cake is your answer, delivering incredibly rich flavor and an unbelievably moist texture that will surprise and delight any chocolate lover.
What makes this recipe stand out is its clever use of oat flour, which creates an exceptionally tender crumb, while creamy Greek yogurt and luscious olive oil contribute to that irresistible moistness. It’s a testament to how simple, wholesome ingredients can come together to create a truly satisfying and rich dessert experience without compromise.
Prepare your senses for a deeply satisfying chocolate experience. Each forkful of this cake offers an intense cocoa flavor, perfectly balanced by its natural sweetness. The texture is wonderfully moist and almost velvety, feeling substantial without being heavy or greasy. This is the kind of chocolate cake that leaves you feeling indulged and fully satisfied, making it an ideal treat for anyone seeking a better-for-you dessert that doesn’t skimp on flavor.
Easily adapt this Chocolate Oat Flour Cake to suit your pantry or preferences. You can swap coconut sugar for regular brown sugar in the batter, and feel free to use canola or vegetable oil if you don’t have olive oil on hand. For the liquid sweetener in both the cake and its accompanying glaze, agave syrup or honey can be used as alternatives to maple syrup. When it comes to chocolate, while dark chocolate chips are suggested, any chocolate chips of your choice will work beautifully.
This versatile cake is perfect for a casual dessert, a special celebration, or simply to satisfy a deep chocolate craving. Serve it as is, or with a light dusting of cocoa powder for an elegant finish.