Chocolate cupcakes with oat flour are Vegan, Gluten-free cakes with chocolate frosting. This chocolate muffin is prepared without any milk. They are easy to prepare and you will never know it is gluten-free and vegan. The frosting takes the muffin to the next level.
I used cane coconut sugar which makes it subtly sweet with a hint of caramel. Pour it into a large cake tin to bake it as a birthday cake with chocolate shavings on top.
Benefits of the ingredients (source)
Oats are incredibly nutritious and high in antioxidants. They can lower cholesterol levels.
cacao powder They are full of antioxidants, minerals, and vitamins. Due to its benefits, it has gained as a “superfood” ingredient.
Variations
Flour Before using any flour check the ratio between wet and dry ingredients.
Sweetener substitute with brown sugar or any sugar. I did not experiment with liquid sweeteners like agave nectar and maple syrup.
Food for the thought
*”Every time you smile at someone, it is an action of love, a gift to that person, a beautiful thing.”* — Mother Teresa
Can we make our own oat flour?
Absolutely, it is easy to prepare oat flour at home. I used store-bought flour. To prepare oat flour you can use any type of oats. The process of making oat flour at home
- Slightly dry roast oats in a medium flame till warm, switch it off.
- Allow it to cool.
- Add oats to a high-speed blender and blend for a minute. Scrape on sides. Blend until you get a fine powder.
- Sieve it before baking.
Texture of oat flour muffin/cake
To bake gluten-free cakes oat flour is a great way to use it. The oat flour cake will be crumbly compared to the regular flours. However, you will have a soft cake.
Can I substitute oat flour for any flour?
Depends on the recipe. If you are substituting oat flour with any other flour it’s quite tricky. You should know the right ratio for dry and wet ingredients. Oat flour absorbs more liquid compared to regular flour. Gluten-free flour needs more liquid. If you know the exact ratio go ahead with baking.
Measure by weight, since oat flour is lighter than other flour.
Can I bake cake rather than a muffin?
Yes. Use the same procedure to make a cake double or triple the ingredients according to the size of the pan.
How to bake oat flour muffin/cake?
- Sieve the oat flour with cocoa powder, baking soda, and salt.
- Stir the sugar in wet ingredients well and mix well.
- Mix wet and dry ingredients together and allow it to sit for 5 minutes.
- Bake in a pre-heat oven for 15 minutes.
- Insert a tooth-pick in the middle of the muffin to check if it is cooked.
- Allow it cool completely before inverting the muffin/cake.
- Once cooled prepare the frosting and pour immediately all over the muffin.
- Refrigerate it for a couple of hours or overnight.
Tips on baking the oat flour muffin/cake
- If the wet and dry ingredients are not right you get a gummy cake.
- I have use apple cider vinegar here, which makes the cake rise.
- Since it is oat flour you will find some crumbles sticking in the toothpick. Do not worry.
- Let the batter rest which helps the oats to absorb the liquid.
I referred this cake from here
Mistakes I did?
- I overfilled the muffin pan and had to cut it down from the top to remove it.
- Since I used heart-shaped muffin pans I did not use liners. If you are using regular pans use liners or parchment paper for cake pans.
- I did not allow it to cool in the refrigerator for long.
- Since it’s a gluten-free cake you have to handle it gently. I did not 🙁
The other oats recipe in this blog
Instant Probiotic oatmeal for breakfast.
Chocolate cupcakes with oat flour
Ingredients
Dry Ingredients
- 3/4 cup oat flour
- 1/4 cup cacao powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup palm coconut sugar or any sugar
Wet ingredients
- 3 tbsp oil
- 1/2 cup cold water
- 1 tsp apple cider vinegar or white vinegar
- 1 tsp chocolate extract
For chocolate frosting
- 1/4 cup coconut milk
- 1/4 cup sugar
- 1 tbsp oil
- 2 tbsp cacao powder
Instructions
- preheat the oven to 350°F and brush oil on the muffin tray.
- Sieve oat flour, baking soda, cacao powder, and salt well. Keep aside.
- In a bowl combine sugar, water, oil, apple cider vinegar, and chocolate extract. Mix until sugar melts and you get a homogenous mixture.
- Combine the dry ingredients to wet and mix well.
- Fill muffin cups 2/3 full with batter. Tap it well.
- Bake for 15 minutes.
For frosting
- In a saucepan add coconut milk, sugar, and oil and bring to heat on a low-medium flame. Add cocoa powder and stir well till you get a smooth consistency.
Frosting the cake
- Allow the muffins to cool completely. Remove from the muffin pan and place it in plate covered with cling wrap or foil.
- Pour the hot frosting on top and spread on sides.
- Refrigerate it for 2 hours or overnight and serve.
Notes
- Since oat flour cake will be crumbly remove it carefully. Allow it to cool down completely before you remove it from the pan.
- Cover the plate with cling wrap or aluminium foil so that the frosting doesn’t stick to the plate and can be easily removed once cooled.
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