When an individual in our family gets to choose what kind of cake they want for their birthday, this one is chosen the most frequently. We just took it to my sister-in-law’s for dinner this past weekend and my niece couldn’t get enough of it. It’s nice and moist and is great warm or cold. It’s pretty gooey when served warm, so beware that it can be tough to neatly cut! The amount of honey you use can vary. We prefer the smaller amount as the chocolate chips lend their own sweetness.
Gluten-free Oatmeal Chocolate Chip Cake
1 cup GF rolled oats 3/4 cup GF oat flour
6 Tbsp. oil/butter 1 Tbsp. cocoa powder
2 ¼ cups hot water 1 tsp. baking soda
½-2/3 cup honey 1/2 tsp. sea salt
¼ cup ground flax 1 ¼- 1 ½ cup chocolate chips*
1 cup brown rice flour 3/4 cup chopped walnuts
Pour hot water over rolled oats and oil/butter in a large bowl. Let set for at least 10 minutes before whisking in the honey and ground flax. Mix the dry ingredients together, and then combine with the wet. Gently fold in about half of the chocolate chips. Pour into a rectangular cake pan. Sprinkle the rest of the chocolate chips plus the chopped walnuts on top. Bake at 35o degrees for 35-40 minutes.
*about 12 ounces
Carob version: substitute carob powder for cocoa powder and carob chips for chocolate chips.
© 2010 Kim Wilson, from Everyday Gluten-Free