Oat Flour Chocolate Cake

Oat flour chocolate cake with marshmallows and cranberries.

Oat flour has become our go-to flour (because there's not much rice flour left from the 50# bags). It's actually a pretty good flour (of course, be sure to use gluten-free oats if gluten-free). My sister, Suriyah, came across this chocolate cake recipe, using only oat flour, when searching for things to make with oat flour. If you have oats, you can make oat flour - just grind 'em up in a food processor, Vita-mix, blender, etc.

Oat flour chocolate cake with chocolate frosting.

This is an awesome recipe. The oat flour makes it very moist, it rises fairly well, and doesn't fall. So easy and versatile, too.

The recipe did use a teaspoon of cinnamon, but that is optional.  I typed up the basic recipe below.

Thanks, sis, for finding this great recipe!!

Oat Flour Chocolate Cake (Gluten, Dairy, Corn, Gum-free)
Adapted from Kitchen Therapy

3/4 cup oil
3/4 cup sugar
3/4 cup water or milk
6 tablespoons (1/3 cup + 1 tablespoon) cocoa powder
1 1/4 cups gluten-free oat flour
1 teaspoon baking soda
3 eggs
1 teaspoon cinnamon, optional

1. Preheat oven to 350 degrees F. Grease two 8-inch round baking pans, one 9x13-inch pan or a Bundt pan.

2. In a large bowl, combine all ingredients and beat until smooth. A whisk works well. Pour batter into prepared pans or pan.

3. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool and remove from pans. Frost, if desired.

~ Hanunyah


P.S. I plan to do some kind of Thanksgiving post sometime soon . . . maybe a menu or something. We'll see how busy the next few days are (hopefully I'll be able to bake a little more than the last few crazy days).


P.P.S. We won a Vita-Mix!!! For FREE! Crazy, I know. So, you'll probably see some Vita-Mix recipes soon. Yay!


Linked to Just Something I Whipped Up by The Girl Creative, Motivate Me Monday by Keeping it Simple, Gluten-free Wednesdays by The Gluten-free Homemaker and Tuesdays at the Table by All the Small Stuff

White Chocolate Cranberry Muffins

Red, tart berries (aka cranberries) and white chocolate chips are often added to muffins. It is a great combo - tart cranberries and creamy chips. This is my version, the base muffin batter being the hidden, weird potato version I created of late.

I know these are not very good pictures, I was missing the sun (it was raining).

Cranberries and white chocolate chips may be added to your favorite basic muffin or cupcake recipe also. That way you wouldn't have to try a new recipe, if you're not feeling adventurous at the moment ;).

Anyway, these went very fast. I guess they were good! Although, I only used 1/2 cup of chips, and one of my sisters informed me that they really could use more. So I think 1 cup would be good. (Mom's added note - I don't like cranberries . . . too tart for this ole mouth!! :o )

White Chocolate Cranberry Muffins (Gluten-free, Dairy-free if safe chips are used)
Hanunyah Creation

2 cups baked potato, mashed

1/2 cup oil

2 eggs

1 cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1 1/2 teaspoons each: baking soda, cream of tartar

1 tablespoon flaxseed meal

2 1/2 cups oat flour

1/4 cup water

1 cup fresh cranberries*

1 cup white chocolate chips

1. Preheat the oven to 350 degrees F. Grease muffin pans**.

2. Beat the potato, oil, eggs and sugar until creamy, making sure there are no potato chunks. Add the remaining ingredients and mix well.

3. Spoon into prepared muffin pans about 1/2 to 3/4 full. Bake in preheated oven for 18 to 20 minutes, or until medium-brown on the top or a toothpick inserted in the center comes out clean.

Notes:

*You may use dried cranberries.

**This recipe makes about 18 muffins.

~ Hanunyah