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!
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?
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
- 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.
- 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.
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.
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
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!
Servings: 10
Calories: 341kcal
Ingredients
For the Cake
- 1 and ⅔ cup oat flour*
- ½ cup coconut sugar or regular brown sugar
- ⅓ cup cocoa powder natural, unsweetened
- ¼ cup cornstarch
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs pasture raised is best
- ⅓ cup olive oil canola or vegetable oil works too
- ½ cup Greek yogurt unsweetened
- ½ cup maple syrup you can sub agave syrup or honey
- ½ tablespoon vanilla extract
- ½ cup boiling water
For the Chocolate Ganache
- 5 oz (¾ cup plus 1 tablespoon) dark chocolate chips or chocolate chips of choice
- 3 tablespoons Greek yogurt
- 1 and ½ tablespoons milk of choice
- 1 tablespoon maple syrup you can sub honey or agave syrup
Instructions
Prepare the cake
- Preheat the oven to 335°F. Grease and line a 9-inch cake pan with parchment paper.
- In a large bowl, sift together the oat flour, coconut sugar, cocoa powder, cornstarch, baking powder, baking soda, and salt. *I recommend sifting for the best texture, but you can whisk the ingredients if you don't have a sifter.
- In a medium-size bowl, whisk together the eggs, olive oil, yogurt, maple syrup, and vanilla extract. Set aside.
- Bring ½ cup of water to a boil in the microwave or 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 inserted into the center 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.
Prepare the ganache.
- When the cake is cool, move on to prepare the chocolate ganache.
- In a medium-size 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. If you want to frost the sides of your cake, I suggest doubling the ganache recipe.
- Enjoy!
Notes
- 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.
- Store your leftover cake covered at room temperature for two days or in the refrigerator for up to five days.
Nutrition
Calories: 341kcal | Carbohydrates: 46g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 231mg | Potassium: 344mg | Fiber: 3g | Sugar: 22g | Vitamin A: 56IU | Vitamin C: 0.1mg | Calcium: 128mg | Iron: 2mg
Audrey says
Loved that this had directions to make my own oat flour included
Omane says
Thats the plan. To make it for my birthday. I love that’s it’s healthy. Thank you
Crystal Yentzen says
You are welcome! Please let me know how it turns out.
Crystal
Patricia Venâncio de Oliviera says
First time my cake didn’t go down! I’m very proud of my cake 🙂 thank you!
Crystal Yentzen says
That makes me so happy! Thank you for sharing!
Bethany says
This looks like an amazing chocolatey chocolate cake. Can't wait to try it. Putting it on the list for my bday!
Giangi Townsend says
You had me at chocolate! I love this cake! I love that your directions are clear and easy to follow. I love that it is just so soft and full of flavor. Thank you for sharing it
Crystal Yentzen says
You are welcome! I'm so happy you liked it!
Andrea says
this oat flour cake turned out so delicious! the chocolatey-ness really hit the spot for me!!
Judith says
A delicious cake. I loved the ganache!
Crystal Yentzen says
That's my favorite part!
Shelby says
This oat cake came out so rich but not overpowering. Delicious!
nancy says
this chocolate oat flour cake was so moist and addicting. I am making it again next week for my friend's bday
Jess says
Easy to make and delish!
Sarah says
You had me at healthy chocolate cake 😀 Made this for afternoon tea, know one even noticed it was healthy, they were to busy eating it!
Greta says
My everything is chocolate. So this was a hit for everybody. Thanks for the recipe.
Crystal Yentzen says
You're welcome! I'm so glad you enjoyed it!
Joelle says
delicious! while family liked it. is it only one 9 inch cake pan that you pour all that batter into? that's what I did but it needed more than 40 minutes to bake before it set...
Crystal Yentzen says
Yes, the recipe is for a single-layer 9-inch cake. I'm so happy your family enjoyed it!
Hanah says
Delicious and soo easy!! Thanks such a great recipe.
Crystal Yentzen says
You're welcome! I'm so happy you like the cake! Chocolate happens to be my favorite!
Crystal
Seda says
can i make it without the maple agave honey part?
thanks⚘️
seda
Crystal Yentzen says
You will need to use some type of liquid sweetener in place of the maple syrup. You can use honey, agave syrup, rice syrup, or any sugar-free liquid sweetener. Let me know how it turns out!
Emily says
Can I replace corn starch with rice flour or all purpose flour
Crystal Yentzen says
Yes! That will work just fine, although the texture of the cake will be slightly different. Let me know it turns out!
Debby R says
I made this cake yesterday and it was fabulous. I have a question though. With dark chocolate chips did you use 100% dark chips or the dark chocolate that has some sugar. I used 100% and had a very hard time getting them to stay liquid enough to mix the ganache. I had to keep adding milk.
Crystal Yentzen says
I'm so happy you like the recipe! For the ganache, I use at least 70 percent cacao chocolate chips, which do have a little sugar. I hope that helps!
Debra says
I was happy to find an oat flour cake that actually rose well and wasn't dry. I do a lot with oats as my husband is diabetic and cab handle natural sugars and oats pretty well. I used a brown sugar substitute and I had sour cream on hand. I threw in some chopped walnuts I had on hand. I let it set a bit to let oat flour thicken before baking.
Considering I totally forgot the oil, it still was moist. I made a Ganache out of whipping cream and a sugar free baking bar. I whipped it after cool and it looked just like frosting. Wasn't my plan to alter your cake but I didn't want a trip to store. We live in the country. I will make this again and remember the oil. lol
Crystal Yentzen says
I'm so happy you like the cake! And your ganache sounds great. Thanks so much for commenting!
dream lotus says
delicious! i didn't have any sugar on hand so i used maple syrup instead of sugar. the hot water tip was a great idea, i learned that it helps bloom the cocoa powder. very moist cake, very tasty. will be making again 🙂
Crystal Yentzen says
Thank you so much for the lovely comment!
Josie says
Love the healthy ingredients! However, my cake turned out gummy. Perhaps I needed to pack in the oat flour?
Crystal Yentzen says
Hi Josie! A couple things could have caused this. Either your flour wasn't measured correctly. Here is how I measure flour. Also, always be sure your baking soda and powder are fresh. Check this out on how to test baking soda and baking powder. I hope you give the recipe another try!
SR Madhumithaa says
Hi,
How to replace eggs in this recipe?
Crystal Yentzen says
You can substitute flax eggs for this recipe. They are vegan and easy to make!
SR Madhumithaa says
Hi,
Can I skip the cocoa powder to make it a vanilla cake? How to make it vanilla?
Crystal Yentzen says
Hi! Unfortunately, you can't just omit the cocoa powder to make the cake vanilla. You have to change the ratios of the other ingredients as well. If chocolate doesn't interest you, I have other cake recipes to check out!
Mazal says
I used a bit less sugar and it still came out sweet to me. The cake itself has an amazing texture and flavor. I wonder if using less sweeteners would spoil the texture of the cake. or if I should just go for a recipe with artificial sweeteners if I want a chocolate cake that is less sweet.
Crystal Yentzen says
You can try using half or even one-fourth of the amount of coconut sugar and the cake will still taste great! I would keep the full amount of maple syrup for texture and flavor.