Gluten-free Oatmeal Chocolate Chip Cake
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
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11 Responses to “Gluten-free Oatmeal Chocolate Chip Cake”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Big love from Scotland to you.
My kids seriously loved this cake. Very good! I think its going to be a highly requested cake here too. Thank you so much for your recipes. I’m really enjoying the two books of yours I have!
Thanks for the great feedback. It is the most commonly requested birthday cake at our house!
Kim, I’m thinking about using this recipe to make a healthy version of a “cookie cake” for my children’s birthday party coming up. Any suggestions to get it to cut nicely? And any thoughts into turning it into a “cookie cake”? (which is basically a huge cookie in a rectangle (think sheet cake) or circle (think pizza), with icing, candles, or other cake-decor on it) Mine obviously won’t have icing, but I would like to make it large enough, flat enough, and yummy enough for a party of people to enjoy! =)
The oatmeal chocolate chip cake is quite moist and probably won’t hold up well for this application. I’m afraid I don’t have any experience with making this kind of cake, so I don’t have much for suggestions. Could you make the cake in a couple of pie plates and they could be little “big” cookies?
Kim, The recipe calls for a “rectangular” pan. Does that mean a square pan or an oblong pan?
That would be a pan that is longer than it is wide, but if you have a large square pan, that would work too.
Would it be possible to make this (and your other baked goods) without flax?
Yes- certainly. You can substitute ground chia (1/3 of the amount of flax) or eggs, if you include them in your diet.
Thank you for posting this recipe! It tastes amazing! I made it at lunch time one day and it was gone before supper (I’d say it was a hit!). It reminds me very much of a super-yummy Date-Nut cake that our family has made for many years…except this one is healthy! I’m thinking of adding a bit of unsweetened coconut to the top next time.
Thanks again!
Ooh- the coconut would make it more like a German chocolate cake. That sounds good!