Chocolate Oat Flour Cake

Jump to Recipe

This is the best chocolate oat flour cake recipe you will find! Moist, rich, and decadent- you won't believe it's healthy. Plus, it's so easy to make with simple ingredients. If you love chocolate, try this cake!

A slice of chocolate oat flour cake on a white plate

This is seriously the best oat flour chocolate cake ever! I say that for three reasons.

It's delicious! Moist chocolate cake with a texture very similar to a traditional cake is topped with a decadent and creamy ganache. Everyone loves this cake!
It's healthy! It's refined sugar-free. We use oat flour instead of refined white flour and olive oil instead of butter. Plus, dark chocolate is an excellent source of antioxidants.
It's easy to make! Anyone can make this cake. You don't need any fancy equipment and everything is mixed by hand. The ingredients are simple and easy to find. So what do you need?

Jump to:

Ingredients
Instructions
FAQs
Want more chocolate dessert recipes?
📖 Recipe
💬 Comments

Ingredients

Cake Ingredients

To make the chocolate oat flour cake, you will need the following ingredients:

Oat Flour- Oat flour is sold in stores, but it's also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
Coconut Sugar- Feel free to substitute regular granulated sugar or brown sugar.
Cocoa Powder- Be sure to use natural, unsweetened cocoa powder.
Cornstarch- Cornstarch helps to bind the cake and gives it a fluffier texture.
Baking Powder and Baking soda- You'll need baking powder and baking soda to help the cake rise.
Salt- Any fine-grain salt will do.
Eggs- You'll need two large eggs, and I recommend pasture-raised ones. They are the healthiest eggs you can buy and are kinder to the animals.
Olive Oil- I love using olive oil for its health benefits, but feel free to substitute canola or vegetable oil.
Greek Yogurt- I replace some of the fat with Greek Yogurt. Buy the unsweetened variety.
Maple Syrup- You can substitute honey or agave syrup instead of maple syrup.
Vanilla Extract- Pure vanilla extract is best, but imitation works too.
Water- You'll need to add boiling water to the batter after it's mixed.

Chocolate Ganache Ingredients

the ingredients to make chocolate ganache

Dark Chocolate Chips- I use dark chocolate chips, but you can go with milk chocolate if that's what you like.
Greek Yogurt- Use an unsweetened thick Greek yogurt.
Milk of Choice- You can use regular dairy or plant-based milk such as almond milk.
Maple Syrup- Fell free to substitute honey or agave syrup.

Instructions

As I said, it's so to make this oat flour cake! Follow these instructions.

chocolate oat flour cake batter in a cake pan

In a large bowl, sift together the oat flour, coconut sugar, cocoa powder, cornstarch, baking powder, baking soda, and salt. Whisk together the eggs, olive oil, yogurt, maple syrup, and vanilla extract in a medium-sized bowl. Set aside.
Bring ½ cup of water to a boil either in the microwave or on the stovetop. Set aside.
Add the wet ingredients to the dry ingredients and whisk together until well incorporated. Add in the hot water and whisk until smooth.
Pour the batter into the prepared cake pan. Bake for 29-34 minutes or until a toothpick comes out clean or with a few moist crumbs. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
When the cake is cool, move on to prepare the chocolate ganache.
In a medium-sized bowl, whisk together the yogurt, milk of choice, and maple syrup. Set aside.
Melt the chocolate chips using a microwave or a double boiler if you prefer. For the microwave, place the chocolate chips in a microwave-safe bowl. Place the bowl in the microwave and heat for 30 seconds. Stir the chocolate and return it to the microwave. Heat again for 20-second intervals, stirring in between until completely melted.
Whisk the melted chocolate into the yogurt mixture until smooth. Refrigerate for 15 minutes only to allow the ganache to firm up slightly. If you refrigerate it for longer, it will thicken up too much, and you will have to let it sit at room temperature for a bit.
Frost the top of your cake with the ganache and garnish with fresh berries and mint if desired. The ganache will continue to firm up as it sits. I left the sides bare as I like the "naked" look, and it's healthier this way. If you want to frost the sides of your cake, I suggest doubling the ganache recipe.

chocolate ganache on top of a cake garnished with berries and mint

FAQs

Do I need to use parchment paper?

Parchment paper rounds guarantee your cake won't stick. I suggest that you grease your cake pan and line it with parchment paper. Then grease the parchment paper.

What type of cake pan is best for baking cakes?

Aluminum cake pans work best for baking cakes. Aluminum heats up quickly and evenly, ensuring that your cakes come out perfectly every time.

Can I make a layer cake with this recipe?

Yes, you can! Simply double the recipe for the cake and split the batter between two 9-inch cake pans. If you want the cake sides naked, then double the ganache recipe. If you want to frost the sides, then I suggest that you triple the ganache recipe.

up close shot a chocolate oat flour cake

Want more chocolate dessert recipes?

Check these out!

Quinoa Chocolate Cupcakes with Peanut Butter Glaze

Double Chocolate Protein Mug Cake (made with oats)

Chocolate Protein Mousse with Collagen

Healthy Chocolate Breakfast Cake with Peanut Butter Frosting

Please let me know how you like the chocolate oat flour cake in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to give this recipe a try. 🙂

Enjoy!

Crystal

📖 Recipe

Chocolate Oat Flour Cake with chocolate ganache

Print Recipe

4.75 from 39 votes