Chocolate Chip Oat Flour Cake

This chocolate chip oat flour cake is light, fluffy, naturally gluten free and can easily be made dairy free and refined sugar free. It’s the perfect way to satisfy your sweet tooth and is so easy to make.

Why you’ll love this recipe & key ingredients

Oat flour is one of my favorite gluten free flours to bake with because it’s so cheap and creates perfectly fluffy desserts.

This gluten free oat flour cake has a delicious vanilla flavor, plenty of chocolate chips and is topped with a simple chocolate frosting. It’s the perfect healthier dessert when you don’t want a sugar overload but still want something sweet and indulgent.

In most of my gluten free cake recipes, I stick with GF all purpose baking flour and/or almond flour. However, oat flour is good for cakes because it’s affordable and creates deliciously fluffy cakes.

Oats, and therefore oat flour, are naturally gluten free. However, they can be easily contaminated during processing, so make sure you use a certified gluten free oat flour if baking for someone with celiac disease. Same if you make my oat flour banana bread!

To make oat flour cake, you will need oat flour, of course, plus eggs, greek yogurt, honey, sugar, butter and some baking powder to help the cake rise. If you love this recipe, try my banana bread donuts, chocolate banana bread or oat flour brownies next.

How to make oat flour cake

Preheat the oven to 350 Fahrenheit. Line an 8×8 inch baking pan with parchment paper and set aside.

Melt the butter and add all wet ingredients to a mixing bowl.

Mix with an electric mixer until well combined, about 20 seconds.

Add in the dry ingredients, aside from the chocolate chips, making sure to spoon and level the flour.

Mix until smooth with the electric mixer, then fold in the chocolate chips.

Transfer to your prepared pan and bake for 35-42 minutes or until a toothpick comes out clean.

Remove from the oven and let cool in the pan for 15 minutes, then lift out onto a wire rack to finish cooling.

Meanwhile, beat the softened butter for about 1 minute. Add in the cocoa powder, followed by the powdered sugar and vanilla. Add in the milk until it reaches your desired consistency.

Once the cake has cooled, add the frosting on top and enjoy!

How to store and freeze

Because this oat flour cake is so moist from the greek yogurt, eggs and butter, it stores really well without drying out!

Once it’s cooled and frosted, I suggest slicing it into squares and storing either in a container with a lid, or on a plate with foil.

If you want to prep this cake in advance, you can bake it, let it cool completely, then wrap tightly in plastic wrap and freeze until you’re ready to frost and serve.

Cake pan sizes

I baked this cake in an 8×8 square pan, which I recommend. This classifies it as a “snack cake” and makes it perfect for small get togethers or parties.

You can instead bake it in an 8 inch round cake pan, or double the recipe to make a traditional layer cake.

This recipe will also work as oat flour cupcakes. Follow all of the same instructions, but bake in a lined cupcake tray for about 18 minutes or until a toothpick comes out clean.

Can I replace all purpose flour with oat flour?

Generally, I don’t recommend swapping out all purpose flour for any kind of gluten free flour. Instead, it’s best to follow a recipe that already calls for oat flour or whatever gluten free flour you want to bake with.

Substituting oat flour for cake flour or regular all purpose flour can really change both the taste and texture in a recipe, especially a cake.

Can I use different sugar?

This cake uses a mix of honey and white granulated sugar to sweeten. Instead of honey, you can swap for maple syrup.

I used white sugar, but you can use coconut sugar for a refined sugar free option. Keep in mind the color of the cake will be a bit darker than pictured!

Try these gluten free cake recipes next!

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