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Oat Flour Cake with Chocolate-Yogurt Frosting Recipe

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3.9 from 4 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This delightful Oat Flour Cake is a wholesome and flavorful treat, perfect for those seeking a gluten-free dessert option. Made with oat flour, coconut sugar, and a luscious Greek yogurt and chocolate frosting, this cake combines natural sweetness with a moist, tender crumb. The recipe is simple to follow, baking to perfection in under 30 minutes, making it a fantastic choice for an everyday dessert or special occasion.

Ingredients

Dry Ingredients

  • 1 ½ cup oat flour (store bought is best)
  • ¼ cup tapioca starch (substitute corn starch)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt

Wet Ingredients

  • 1 egg
  • 1 egg white
  • ⅔ cup coconut sugar
  • ⅓ cup coconut oil
  • ½ cup milk of choice
  • 1 Tbsp apple cider vinegar
  • ½ Tbsp vanilla extract
  • ⅓ cup Greek yogurt (plain and unsweetened)
  • 2 Tbsp maple syrup

For the Frosting

  • ⅓ cup chocolate chips (melted)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch cake pan by greasing it and lining it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together oat flour, tapioca starch, baking powder, baking soda, and sea salt until well combined. Set this mixture aside.
  3. Beat Wet Ingredients: In a separate bowl or stand mixer, beat the egg, egg white, and coconut sugar until the mixture is well combined and slightly fluffy. Add in the coconut oil, milk of choice, apple cider vinegar, and vanilla extract, mixing until smooth and fully incorporated.
  4. Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients while mixing on low speed. Be careful not to overmix to keep the cake tender.
  5. Pour Batter: Pour the finished batter evenly into the prepared cake pan, smoothing the top as needed.
  6. Bake: Place the cake in the preheated oven and bake for 25-28 minutes. The edges should start to pull away from the pan, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
  7. Cool: Remove the cake from the oven and allow it to cool completely in the pan before adding the frosting.
  8. Whip Frosting: In a mixing bowl, whip the Greek yogurt and maple syrup with a hand or stand mixer until light and fluffy to incorporate air into the mixture.
  9. Melt Chocolate: Melt the chocolate chips carefully either on the stovetop or in the microwave (in 8-second intervals to prevent burning) until smooth.
  10. Combine Frosting: Add the melted chocolate to the whipped yogurt mixture and whip again until fully incorporated and fluffy.
  11. Frost Cake: Spread the prepared chocolate yogurt frosting evenly over the cooled cake with a spatula, creating an uneven rustic finish if desired.
  12. Serve: Optionally decorate with fresh fruit on top, slice, and enjoy your delicious oat flour cake.

Notes

  • Ensure the oat flour is finely ground for a better cake texture.
  • You can substitute milk of choice with dairy or plant-based milk such as almond or oat milk.
  • Do not overmix the batter to avoid a dense cake.
  • Cool the cake completely before frosting to prevent melting the frosting.
  • Use pure, unsweetened Greek yogurt for the best flavor and consistency in the frosting.
  • Store cake covered in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/oat-flour-cake-with-chocolate-yogurt-frosting-recipe/