Oatmeal Chocolate Chip Cake is more like a coffee cake or old fashioned snack cake.  

The addition of sweet potato in this gluten free version gives added moisture and goodness to this single layer cake.

This simple cake recipe yields 10 servings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start I dumped some brown sugar, 2 large eggs, vanilla extract, meringue powder and mashed sweet potato into a large mixing bowl.

If you do not have leftover sweet potato, pierce one with a fork and cook it in the microwave on high for 5 minutes.

I used an electric hand mixer, on medium speed, to beat the ingredients until they were frothy.  This took about 2 minutes.

Then I put the mixer on low speed while I drizzled in some sunflower oil (vegetable oil can be used).

After the oil was blended in I added some Bob’s Red Mill 1 to 1 Baking Flour, baking powder and some oat flour.

I make my own oat flour every time I bring home some oats.  I put it in my Ninja Mixer until it is a flour consistency.  Then I always have some on hand.

Then I used the electric hand mixer again. I started on low speed while pouring in some almond milk and then switched to medium speed until all the ingredients were blended.

Next I added in some gluten free quick cook oats and gave another quick blend with the electric mixer.

I dumped in some of the chocolate chips and reserved some for the topping.

Then I stirred in the chocolate chips with a rubber spatula.

Next I scraped the batter into a round cake pan that I had greased and lined with parchment paper.  If you are not going to ice the cake you may want to bake it in a springform pan.

Before baking I sprinkled the reserved 1/4 cup of chocolate chips over top of the batter.

I baked the cake in a preheated 350F oven for 50-60 minutes or until a thoothpick inserted in the center came out clean.

After the cake cooled in the pan for about 15 minutes, I loosened along the edges with a knife and turned it out onto a serving plate.

This gluten free Oatmeal Chocolate Chip Cake is a light snack or dessert that will be enjoyed by young and old alike!

Or if you are like my family you like all your cakes iced!  Either way slice and enjoy!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Oatmeal Chocolate Chip Cake:

• 1 cup brown sugar
• 1/2 cup mashed sweet potato
• 2 eggs, large
• 1 tbsp meringue powder
• 1 tsp vanilla
• 1/2 cup sunflower or vegetable oil
• 3/4 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1/2 cup oat flour
• 2 tsp baking powder
• 1/2 cup almond milk
• 1/4 cup quick cook rolled oats
• 1 cup chocolate chips (divided)

How to Make Oatmeal Chocolate Chip Cake:

1. Preheat oven to 350F. Spray a 9″ round cake pan with cooking spray and line it with parchment paper. If not icing you can use a springform pan.
2. Measure eggs, brown sugar, vanilla, meringue and mashed sweet potato into a large mixing bowl. If you do not have leftover sweet potato pierce one with a fork and cook in microwave on high for 5 minutes.
3. Use an electric hand mixer to beat the above ingredients until light and fluffy. About 2 minutes.
4. While blending at low speed drizzle in the oil.
5. Measure in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, oat flour and baking powder.
6. Start using the electric hand mixer on low speed while pouring in some almond milk and then switch to medium speed until all the ingredients are blended.
7. Add the quick cook rolled oats and blend again.
8. Measure in 3/4 cup of the chocolate chips and fold in using a rubber spatula.
9. Pour the batter into the prepared cake pan and then sprinkle the remaining chocolate chips on top.
10. Bake in the preheated 350F oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
11. Allow to cool in the pan for about 15 minutes before inverting onto a serving plate.
12. Frost with Betty Crocker Chocolate Frosting if desired.
13. Serve and enjoy!