Hold on to your hats because this oat flour cake will blow you away! This past year I have made a lot of baked goods with almond and coconut flour. The texture is so dense and the flavor is sometimes lacking. However, these are my options with paleo. I have decided to try an experiment and incorporate oats back into my diet (stay tuned on how that turns out!). Oats are not allowed with primal or paleo because your body processes it the same as gluten. I get all of that but when baking I really need something more satisfying. I know I’m not the only one out there that feels that way so to see if I can incorporate them into my baked goods and not gain weight at the same time, I’m taking one for the team and testing the waters. So yesterday I baked this incredible chocolate cake. It has lots of chocolate flavor and the texture of the cake is similar to a real flour cake. It holds together well but isn’t too dense like an almond flour cake. I think it’s a great option for a quick, tasty, and satisfying treat.
Oat Flour Chocolate Cake with Cinnamon
Yield: one two-layer 8” cake
¾ cup oil
¾ cup sugar in the raw (recipe called for brown sugar but I substituted for raw)
¾ cup milk (I used whole milk)
6 tablespoons pure cocoa powder
1 ¼ cup oat flour (I threw 1 1/4 c of oats in my blender and ground it up)
1 ½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon xanthan gum (this is the secret ingredient for gluten free baking)
1 teaspoon cinnamon
Frosting Whipped Chocolate Ganache (the whipped portion was slightly lacking for me)
12 ounces dark chocolate
1 cup heavy whipping cream
Optional 2 – 3 tablespoons of Kaluha
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 25 minutes.
Cool and gently remove cake from the pans.
To make the frosting:
1. Heat heavy cream in a heavy pan on medium heat until scalded.
2. Remove from heat and stir in chocolate chips until the mixture is smooth.
3. Stir in optional flavoring.
4. Let chocolate mixture cool in a refrigerator for about an hour.
5. When the mixture is at a “spoonable” consistency, place in mixing bowl.
6. Whip mixture with either the whisk or beater attachment of your mixer for 5 minutes on medium speed or until mixture creates stiff peaks.
Frost cake and enjoy!