I substituted oat flour and coconut flour for the regular flour. Many times, when I de-gluten-ize a cake recipe, I have an issue with the center not cooking all the way while the outsides are done. So I used my all-edges brownie pan instead of a standard 9x13 pan.
Then I ditched the boiled frosting and did a simple peanut butter topping.
The result was very good. Structural integrity was high. Taste was very good. There is a slight coconut taste, but more of a "what's what I taste" more than anything.
The World's Best Chocolate Oatmeal Cake - De-gluten-ized
Original recipe from Pinch of Yum, recipe from Mimi’s Grandma1 cup brown sugar
1 cup white sugar
1/2 cup butter, melted
2 eggs, lightly beaten with fork
1 cup gluten-free oat flour
3/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons unsweetened cocoa powder
1 cup gluten-free rolled oats
1 3/4 cups boiling water
10 oz bag chocolate chips
1 bag Reese's Peanut Butter Chips
1/2 cup Margarine (1 stick)
Boil the water and add to oatmeal. Let sit for 10 minutes while you do the rest of the mixing.
Preheat oven to 350.
With an electric mixer, cream the butter and sugars. Add the eggs and mix well.
Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.
Add softened oats and water to the batter and mix well. Stir in chocolate chips.
Pour into a greased or buttered rectangular 9×13 cake pan.
Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched and your house smells amazing. Do not overbake. Let cool completely.
For the frosting, melt the margarine and peanut butter chips over low heat, stirring frequently until melted. Pour over cake.
