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 most frequently.  We just took it to my sister-in-law’s for dinner this past weekend and my niece (not a gluten-free eater) couldn’t get enough of it.

healthy gluten free cake recipe - oatmeal chocolate chip cake

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

6 Tbsp. oil/butter

2 ¼ cups hot water

½-2/3 cup honey

¼ cup ground flax

1 cup brown rice flour

3/4 cup GF oat flour

1 Tbsp. cocoa powder

1 tsp. baking soda

1/2 tsp. sea salt

1 ¼- 1 ½ cup chocolate chips*

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, www.simplynaturalhealth.com

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12 Comments

  1. gluten free oatmeal on July 7, 2011 at 3:15 am

    Big love from Scotland to you.

  2. Rose on October 4, 2011 at 10:24 am

    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!

    • Kim Wilson on October 6, 2011 at 4:55 pm

      Thanks for the great feedback. It is the most commonly requested birthday cake at our house!

  3. Carissa on October 28, 2011 at 3:51 pm

    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! =)

    • Kim Wilson on October 31, 2011 at 8:53 am

      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?

  4. Mary on November 17, 2011 at 6:34 pm

    Kim, The recipe calls for a “rectangular” pan. Does that mean a square pan or an oblong pan?

    • Kim Wilson on November 18, 2011 at 8:58 am

      That would be a pan that is longer than it is wide, but if you have a large square pan, that would work too.

  5. Kerry on June 19, 2012 at 7:30 pm

    Would it be possible to make this (and your other baked goods) without flax?

    • Kim Wilson on June 22, 2012 at 9:49 am

      Yes- certainly. You can substitute ground chia (1/3 of the amount of flax) or eggs, if you include them in your diet.

  6. Lisa on August 1, 2012 at 4:18 pm

    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!

    • Kim Wilson on August 15, 2012 at 10:36 am

      Ooh- the coconut would make it more like a German chocolate cake. That sounds good!

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