This cake is moist, rich and gluten free.
|Isabella's finger. She just could not resist.|
I found the original recipe from Pinch of Yum and converted it to my own gluten free version. I also reduced the amount of sugar by a little bit. I find that some recipes are so sweet and we are trying to be better about our sugar in take. Believe me, the frosting is super sweet and delicious and you won't miss the little bit I took out of the cake.
Converting recipes can be a bit overwhelming because the options that we have when it comes to the flours and starches are many. Through trial and error I have learned a bit about ratio's, what flours work best together and how they work when paired together.
I don't buy any of the all-purpose gluten free flour blends because I want to "mix and match" myself. I guess I enjoy the challenge. I do have things that don't work out every once in a while. This does not bother me though. It drives me to keep testing and trying new combinations until something clicks. I am a scientist at heart.
If you are new to gluten free baking I have found several sites that are very useful in describing in detail the flours and starches.
I often refer to Gluten Free Goddess, my friend Jeanne's site (Gluten-Free Doctor), Gluten Free Girl and the Chef, and Real Food Made Easy.
I also wanted to add my friend, Shirley's site at GFE-Gluten Free Easily. She is a great source of information in regards to the gluten free community. She recently shared a link with me about oats and gluten sensitivity. Here is the link that discusses the process in the US.
There is no shame in buying a gluten free boxed mix, especially when you are new to gluten free baking. I find them to be very expensive and they rarely go on sale. So, out of necessity, I decided that I would learn to cook and bake gluten free. I will be honest in stating that it took me a good two years before I felt comfortable sharing recipes, baking for others and trying my own versions of things. There is a learning curve but one that with a little bit of practice can be reached with great success.
I find great joy in cooking and baking from scratch. My family notices a difference in quality of food too. I feel lucky that they understand the importance of what goes into their bodies and how the food they eat supplies them with nutrition and energy.
I hope you enjoy this flavorful chocolate cake as much as my family did.
PS-- This is a funny story about this cake. I worked on this cake last summer while I was still pregnant. I have made it several times after that with great success. I tend to work fast and scribble instead of slowing down and writing out clear instructions and list of ingredients. Well, I waited almost 4 months before I decided to post the recipe and could not for the life of me read my own writing. I had to make it again and test the list of ingredients (its baking right now). So far it looks good and my gut was right.
I find the humor in this because I am often exasperated with my families old recipes because of my inability to decipher the contents; here I am doing the exact same thing to my kids and future generations.
I learned that I need to slow down, take the time to write it all out and make sure that everything is correct.
In the middle of all of this fine self reflecting, I remembered--
I forgot to add the chocolate chips--crap!
I guess I am still a work in progress. I now need to run upstairs and add the chocolate chips to the unbaked cake.
Final update: The cake turned out just as delicious as before.
Happy Baking Friends!
Chocolate Oatmeal Cake, Gluten Free
Adapted from Pinch of Yum
1/2 cup of brown sugar
1/2 cup of white sugar
1/2 cup of melted butter
2 eggs, lightly beaten
1/2 cup almond meal (50g)
1/2 cup white rice flour (85g)
1/4 cup oat flour (31g)
1/2 cup tapioca starch (60g)
1 teaspoon baking soda
1/2 teaspoon of sea salt
2 tablespoons unsweetened cocoa powder
1 cup rolled oats (Like Bob's Red Mill, Gluten Free)
1 1/4 cups boiling water
12 oz bag of chocolate chips
Frosting, see below
1. Preheat oven to 350 degrees and spray a baking dish. The red dish in the pictures is an odd size (7 1/2X11 1/2) The result is a thicker cake. When baked in a 9x13 it will be thinner--still good either way!
2. Boil 1 1/4 cup of water and add the 1 cup of uncooked oats. Let sit until oats are soft.
3. In a mixing bowl, combine butter and both sugars. Blend until smooth.
4. Add one egg at a time.
5. Add all of the dry ingredients. Blend together. Batter will be thick.
6. Add the water/oat combination. Blend well.
7. Fold in the chocolate chips. Bake for 30-35 minutes. Do not over bake. The top should be soft and spring like to the touch. See my picture below. Cool cake completely before adding the frosting (see below for the recipe).
NOTE: I have made this cake in my Vitamix before and it has turned out well. One thing to note though, if you add the oatmeal and chocolate chips, they will become very fine and not remain chunky in the cake. I personally like the texture that the oat flakes have to offer in this cake so when I am not in a hurry I will use my mixer and bowls. A few more dishes is well worth the extra time.
6 tablespoons of butter, soft
6 tablespoons of milk
1 1/2 cups of sugar
1/2 cup chocolate chips
1. Melt butter in small pan over medium high heat and add milk.
2. Add sugar and stir well. Bring to a boil and cook for 30 seconds.
3. Turn off heat and add chocolate chips. Stir until melted.
4. Pour over the top of the cake and spread as needed. A smooth crust like surface will appear as it starts to cool.
5. Serve warm or cool.