Moist and Easy Oat Flour Chocolate Cake
Enjoy a rich, deeply chocolatey dessert that is secretly healthy and incredibly simple to make! This easy one-bowl oat flour chocolate cake delivers an amazingly soft, moist texture while using a completely flexible ingredient foundation.It's engineered to be lower in refined sugars and unhealthy fats, making it a perfect crowd-pleasing treat whether you use unrefined coconut sugar or regular white granulated sugar, and avocado oil, melted butter or even extra virgin olive oil.
Equipment
- 1 8x8 inch square baking pan
- 1 Large Mixing Bowl
- Measuring cup and spoons
- Whisk or Spatula for combining the batter
Ingredients
- 3/4 cup All-purpose flour
- 1/2 cup Oat flour
- 5 tablespoons Unsweetened cocoa powder
- 1/4 teaspoon Salt
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Baking soda
- 1/2 cup Coconut sugar or regular granulated sugar
- 1 teaspoon Vanilla extract
- 1/4 cup Avocado oil extra virgin olive oil or vegetable oil can be used also
- 2/3 cup Non-dairy or dairy milk
Chocolate Frosting Ingredients
- 2 tablespoons Butter softened
- 1 cup Powdered sugar
- 2 tablespoons Unsweetened cocoa powder
- 1/2 teaspoon Vanilla extract for extra flavor
- 1 to 2 tablespoons Non-dairy or dairy milk to reach spreadable consistency
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your 8x8-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, thoroughly whisk together the all-purpose flour, oat flour, cocoa powder, sugar, salt, baking powder, and baking soda until completely uniform and lump-free.
- Add the vanilla extract, oil, and milk straight into your dry flour ingredients.
- Stir gently with a flexible spatula or whisk just until a smooth cake batter forms and all large flour streaks disappear.
- Pour the smooth chocolate batter directly into your prepared 8x8 pan, using your spatula to smooth it evenly into the corners.
- Place the pan onto the center rack of your oven and bake at 350°F (175°C) for twenty-five to twenty-eight minutes or until a toothpick inserted into the center comes out completely clean.
- Remove from the oven and let the cake cool completely in the pan on a wire rack.
- In a medium bowl, beat the two tablespoons of softened butter, powdered sugar, cocoa powder, vanilla extract, and one tablespoon of milk together until smooth.
- Add the remaining tablespoon of milk a little at a time only if needed until the frosting reaches a thick, silky, and easily spreadable consistency.
- Spread the frosting evenly over the top of the completely cooled cake before slicing.
Notes
Cocoa Powder & Substitutions: I made this cake by using natural unsweetened cocoa powder. If you only have Dutch-process cocoa powder in your pantry, you can absolutely use it here as a 1:1 swap! While Dutch cocoa reduces the acidic reaction with the baking soda slightly, the 1 1/2 teaspoons of baking powder in this recipe will ensure it rises properly, and yields an incredibly dark crumb with a smooth, mellow chocolate flavor.
Flexible Pantry Swaps: This cake is uniquely engineered to accommodate whatever ingredients you usually keep on hand. You can use unrefined coconut sugar for a deep caramel undertone, or easily swap it for regular granulated white sugar or light brown sugar. Avocado oil, extra-virgin olive oil or even vegetable oil keeps the layers incredibly moist, and both plant-based milk and traditional dairy milk work at a perfect one-to-one ratio.
The Sifting Secret for Frosting: Because cocoa powder and powdered sugar naturally love to form dense, stubborn lumps in the canister, always sift them before beating them into your softened butter. This guarantees a perfectly smooth, silk-like frosting with no bitter pockets or white sugar streaks.
Storage and Reheating: Store any leftover frosted cake in an airtight container at room temperature for up to 2 days, or keep it in the refrigerator for up to 5 days. If refrigerated, let your slice sit on the counter for 10 minutes before eating so the oat flour crumb returns to its signature soft, melt-in-your-mouth texture.