Chocolate Oat Flour Cake

4.74 from 38 votes

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!

Prep Time30

Cook Time30

cool time1

Total Time2

Course: Dessert

Cuisine: American

Keyword: chocolate, healthy, Oat flour

Servings:

Calories: 341kcal

Author: Crystal Yentzen

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