This cake is pretty easy to make and the texture is just like the version I used to make with wheat flour. It’s rich and fudgy and has a pleasant, chewy texture. I always frost it with a thick layer of chocolate frosting, because my kids actually sing songs about chocolate cake when I do. If you just want a snack cake, with no frosting, it works well for that too. With the oatmeal, and the brown rice flour in the GLAD flour mixture, this cake is chock-full of wholegrains. So even if it’s cake, it’s still got at least a few nutritional advantages.
Chocolate Oatmeal Cake
- 2 cups boiling water
- 1-1/2 cups rolled oats
- 3/4 cup dairy-free margarine (1-1/2 sticks)
- 2 cups sugar
- 1 teaspoons vanilla
- 1/2 teaspoon salt
- 2/3 cup unsweetened cocoa
- 1-1/2 teaspoons baking soda
- 1-1/2 cups GLAD gluten free all-purpose flour
- 3 eggs
First measure 2-cups of water and bring it to a boil on the stove. While the water is heating measure the dry oatmeal into a mixing bowl. When the water boils pour it over the rolled oats. They will swell up and absorb some, but not all, of the water. After the oats sit for 5-full minutes add the margarine. Stir it up a bit. There should be enough heat remaining in the oats to melt the margarine. While the margarine melts grease a 9 by 13-inch rectangular pan by rubbing it with solid shortening or spraying it with no-stick spray.
Add the sugar, vanilla, salt, cocoa, baking soda and GLAD flour to the bowl. Beat the mixture together until it’s all well mixed together. Lastly add the eggs. Beat again until you have a nice, cohesive, somewhat lumpy batter. Turn the mixture into your prepared 9 by 13-inch pan. Bake at 350° for about 35 minutes. Remove from the oven and allow to cool before frosting. This is a moist, chewy and fudgy cake. Frost as desired. Cut into 24-pieces and serve.