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!

FAQS:

What should I serve with oatmeal chocolate chip cake?

When serving oatmeal chocolate chip cake, you can complement its flavors and textures with various accompaniments to create a well-rounded dessert experience. Here are some delicious options to consider:

1. Vanilla Ice Cream: A scoop of vanilla ice cream pairs wonderfully with warm oatmeal chocolate chip cake. The contrast between the warm cake and cold ice cream is delightful.
2. Whipped Cream: A dollop of freshly whipped cream can add a light and airy texture to the cake. You can also flavor the whipped cream with a touch of vanilla extract or cinnamon for extra flavor.
3. Caramel Sauce: Drizzle some caramel sauce over the cake for a sweet and gooey addition. The caramel’s rich, buttery flavor complements the chocolate and oatmeal nicely.
4. Fresh Berries: Fresh berries like strawberries, raspberries, or blueberries can provide a tart contrast to the sweet cake. They also add a pop of color and freshness.
5. Chopped Nuts: Consider adding chopped nuts like walnuts, pecans, or almonds for some crunch and extra nutty flavor. They work well with the oatmeal and chocolate.
6. Yogurt: A dollop of Greek yogurt or plain yogurt can provide a tangy contrast to the sweetness of the cake. It’s a healthier option that adds creaminess.
7. Sliced Bananas: Sliced bananas can be a great addition, especially if you enjoy the combination of chocolate and bananas. They add natural sweetness and a creamy texture.
8. Powdered Sugar: A dusting of powdered sugar can enhance the cake’s appearance and add a touch of sweetness without overwhelming the flavors.
9. Espresso or Coffee: If you prefer a beverage alongside your cake, a cup of espresso or a hot coffee can be an excellent choice. The coffee’s bitterness can balance the sweetness of the cake.
10. Whipped Butter: Some people enjoy spreading a thin layer of whipped butter on a warm slice of oatmeal chocolate chip cake. The buttery richness can be a delightful addition.

Ultimately, the choice of accompaniments depends on your personal preferences, dietary needs and the occasion. You can mix and match these suggestions or choose the ones that you believe will best complement your oatmeal chocolate chip cake.

How do I store oatmeal chocolate chip cake?

Storing oatmeal chocolate chip cake properly will help keep it fresh and delicious for as long as possible. Here are some steps to store it:

1. Cool Completely: Before storing the cake, make sure it has cooled completely. If you wrap or cover it while it’s still warm, it can create condensation and make the cake soggy.
2. Wrap or Cover: Use plastic wrap, aluminum foil, or an airtight container to cover the cake. If you’re using plastic wrap or aluminum foil, be sure to wrap it tightly to prevent air from getting in. If using a container, ensure the lid fits snugly.
3. Room Temperature: If you plan to consume the cake within a day or two, you can store it at room temperature in a cool, dry place. Make sure it’s in a covered container or wrapped well to keep it from drying out.
4. Refrigeration: If you want to keep the cake fresh for a longer period, store it in the refrigerator. Refrigeration can extend its shelf life for up to a week. Again, use an airtight container or wrap it well to prevent it from absorbing any odors from the fridge.

Remember that the quality of the cake may degrade over time, especially if it’s exposed to air or moisture. Proper storage will help maintain its taste and texture for as long as possible.

Can I freeze oatmeal chocolate chip cake?

Yes, you can freeze oatmeal chocolate chip cake. Freezing is a great way to extend the shelf life of baked goods, including cakes. Here’s how you can do it:

1. Allow the Cake to Cool: Before freezing, make sure the oatmeal chocolate chip cake has cooled completely. If it’s still warm, it can develop condensation in the freezer, which can affect the texture.
2. Wrap the Cake: Wrap the cake tightly in plastic wrap or aluminum foil. Make sure it’s well-sealed to prevent freezer burn and to keep the moisture inside.
3. Place in an Airtight Container: If you have an airtight container large enough to accommodate the cake, you can place the wrapped cake inside the container for added protection.
4. Label and Date: It’s essential to label the package with the date so you can keep track of how long it has been in the freezer.
5. Freeze: Place the wrapped and/or containerized cake in the freezer. Try to store it in a section of the freezer where it won’t get squished or damaged by other items.
6. Thawing: When you’re ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. This slow thawing process helps maintain the cake’s texture and moisture.
7. Serve: Once the cake has thawed, you can enjoy it at room temperature or warm it in the microwave or oven if you prefer it warm.

Properly frozen, oatmeal chocolate chip cake can typically be stored in the freezer for up to 2-3 months without a significant loss in quality. Just make sure it’s well-protected from air and moisture to maintain its freshness.