This cake is fudgy, gooey and delicious. Kind of what you’d expect in a chocolate chip oatmeal cookie, except in cake form. Being a gluten free cake, the oats used are gluten free as well, and for this I used Bob’s Red Mill Gluten Free Oats. For a healthier cake (or if for some unfathomable reason you dislike chocolate), you could replace the chocolate chips with chopped dried fruits, fresh fruit or nuts.
Source: “Piece of Cake” by Camilla V. Saulsbury
1/2 cup gluten free oats
1/2 teaspoon baking soda
Pinch of salt
1 cup scant boiling water
1/4 cup unsalted butter
3/8 cup packed light brown sugar
3/8 granulated sugar
1 large egg replacer equivalent
1 cup scant all purpose flour (gluten free)
1/2 cup chocolate chips
Preheat the oven to 180°C.
Line with parchment paper or grease and flour a 9″ square baking pan.
In a large bowl, combine the oats, baking soda, butter and boiling water, and let it stand for 15 minutes. Then, stir to combine.
Add to the oat mixture the sugars and egg replacer, stirring to combine.
Add the flour and stir until just blended.
Stir in the chocolate chips carefully and quickly, so they don’t melt.
Spread the batter in the prepared pan.
Bake for 20 minutes or until a toothpick inserted in the centre comes out clean.
Let it cool completely.
Makes a 9″ cake.