Oat Flour Chocolate Cake (Incredibly Moist)

Oat Flour Chocolate Cake (Incredibly Moist)
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I’m so hyped to share this oat flour chocolate cake recipe with you. Want to know why? Well, because I think it’s one of the most scrumptious cakes I’ve ever tasted.

In addition, you’ll be surprised at the low amount of oil needed to make it. Despite this, this cake is still very moist and flavorful.

I’ve also included a chocolate frosting recipe down below, in the recipe card. You’ll love how easy it is to make this frosting. And there’s less butter you need compared to most frosting recipes.

What You’ll Love About This Cake:

Have you ever closed your eyes after tasting something really delicious? I believe I may have had that same reaction after my first bite of this cake. I’m sure you will have the same reaction as well.

Okay, onto what makes this oat flour chocolate cake so incredible. First of all, no one will be able to resist the chocolate flavor of this cake. It’s not too intense, but just the right amount.

chocolate oat flour cake

I used cocoa powder for the chocolate flavor. That’s all the chocolate this cake really needs. That is, unless you want to add in some chocolate chips. Just a little suggestion..

Oat Flour – Helps This Cake to Be Healthy and Super Moist

Second of all, this cake contains oat flour; which gives it a healthy whole-grain element. You’ll also thank the oat flour for the level of moistness it imparts to this cake. Close to a melt in your mouth kind of way.

I’m sure some of you aren’t familiar with using oat flour. I can’t wait for you to see how incredible it makes this cake! You can usually find it in most grocery store baking aisles.

Last of all, you’re only going to need basic ingredients to make this oat flour chocolate cake. In addition, this is a one-bowl recipe. That means less dishes for you to clean later.

My Main Goal of Being a Food Blogger

I’m passionate about sharing recipes like this with you. Recipes that are super simple, and yet they taste pretty amazing. In addition, the majority of these recipes are healthier than similar recipes.

I mostly create recipes that are much lower in unhealthy fats, such as butter and oil. In addition, most of these recipes are way lower in refined sugar than other recipes. They’re sweet without being overly sweet, in a sense..

For example, a traditional cake recipe usually calls for a cup or more of sugar. That’s an unhealthy amount of refined carbs, I’d say. I usually start out each recipe with 1/4 cup of sugar. Then I increase the amount as needed, until it tastes just right.

*You Can Get Used to Less Sugar in Your Food(s)*

As a food blogger; I didn’t want to fit in that mold. Consuming too much sugar can cause health issues down the road. Knowing that, why would I want to create recipes that aren’t nutritionally good for you or me?

You may still prefer a sweeter taste than what my recipes call for. In that case, you can add extra sweetener according to your tastes and preferences. Using less sugar in baking does take a bit to get used to, but it does become more preferable after a few times.

And you will hopefully begin to crave less sugar in your diet overall. At least, that’s how it went with me. I started to notice how overly sweet something was after lessening the amount of sugar I added to my recipes.

You really don’t need a whole lot of sugar in a cake if you’re planning on frosting it. Frosting usually contains a high amount of sugar anyway. But to each their own. Just my thoughts on it..

Oat Flour Chocolate Cake Ingredients:

Remember when I told you that you only need basic ingredients to make this cake? Well, here’s the recipe ingredients listed down below..

  • All-Purpose Flour
  • Oat Flour (usually gluten free, but check to make sure, if you prefer it)
  • Cocoa Powder
  • Salt: Just a tad to balance out the taste, and add more flavor to the cake.
  • Baking Powder
  • Baking Soda
  • Coconut Sugar: Or you can use whatever sugar you have on hand (light brown sugar, regular granulated sugar, etc.)
  • Vanilla Extract
  • Oil: I used organic (free of pesticides and not highly processed) canola oil. Or you can use whatever oil you usually use for baking purposes.
  • Milk: You can use whatever milk you usually use, such as nondairy milk or dairy milk.

I hope you enjoy this easy and delicious cake recipe. Before you go, do check out the following chocolate dessert recipes if you’d like..

Vegan Double Chocolate Muffins

Oat Flour Chocolate Muffins

Easy and Moist Vegan Chocolate Cake

Even More Easy and Super Delicious Dessert Recipes

oat flour chocolate cake

Oat Flour Chocolate Cake (Incredibly Moist)

This chocolate cake contains the best moisture-imparting ingredient there is: oat flour.
If you haven’t tried it before, you’ll love it in this (and other) desserts.
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 145.5 kcal


  • 1 8×8 inch square baking pan


  • 3/4 cup all purpose flour
  • 1/2 cup oat flour
  • 4 1/2 tbsp cocoa powder
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup and 3 tbsp coconut sugar substitute light brown sugar or regular sugar if necessary
  • 1 tsp vanilla extract
  • 2 tbsp oil whatever oil you usually use for baking is fine
  • 1 1/4 cups + 2 tbsp non-dairy or dairy milk *You shouldn’t have to, but you may need to add a bit extra milk to thin the batter out a little more. Just add a little at a time.

    Oat flour has a tendency to absorb liquids more so than regular flour*


  • Preheat your oven to 350 degrees. Also oil or grease an 8×8 inch square baking pan. Set aside.
  • Add all of the dry ingredients (flour(s) – sugar) to a large mixing bowl.
    Sift together or combine thoroughly with a fork until all large lumps are gone.
  • Add in the remaining wet ingredients. Combine the batter just until it comes together*
    Make sure you scrape the bottom of the bowl as well, to make sure all of the flour is incorporated.
    *There will be some smallish lumps remaining, which is normal*
  • Let the batter sit for 10 minutes, so that it can incorporate more. After that, add the batter to the greased baking pan and bake for 35 minutes. Add an additional minute or two if necessary..
    Make sure you test the middle of the cake with a toothpick to confirm it’s fully baked throughout. If not, bake for a couple more minutes or so..
    **This cake tends to form cracks on top, but don’t be alarmed by it. The frosting covers them up completely**
  • Allow the cake to cool fully before frosting it.
    Easy (and healthier) Chocolate Frosting:
    Add 1 1/4 cups powdered sugar, 3 tbsp cocoa powder, 2 tbsp softened butter, 1/4 tsp vanilla extract and 6 1/2 tsp milk to a large bowl.
    Using a hand mixer on medium-high, combine the ingredients for 2-3 minutes. Or until the frosting is very smooth.
    If the frosting is too thick for your liking, add additional milk (in 1/2 tsp increments) until it’s your desired consistency.
Keyword cake recipe, chocolatey, cupcake recipe, dairy free, easy recipe, healthy recipe

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