Is oat flour gluten-free?

Yes, oats are naturally gluten-free BUT there can be a lot of cross-contamination so if you are really sensitive or have celiac be sure to get a flour that is certified gluten-free. I used THIS oat flour.

Do I need a kitchen scale to bake this cake?

No, I provide measurements for weight and measuring cups. However, if you have a kitchen scale, I definitely recommend that you use one. It is a much more accurate way to bake. It also helps cut down on the number of dishes you have to dirty. Fewer dishes to clean is always a win! I use THIS scale and LOVE it.

Is there a substitute for the oat flour in this chocolate zucchini cake?

I have not tried to substitute the oat flour but I do have a recipe that utilizes almond flour. You can check out my Gluten-free Zucchini Cake recipe for a different variation.

Oat Flour Chocolate Zucchini Cake

Description

Oat Flour Chocolate Zucchini Cake. A decadent and moist chocolate cake that is naturally gluten-free and packed full of flavor.

Ingredients

Scale

1 ¼ cup oat flour (140g)
½ cup arrowroot flour (60g)
¾ cup cocoa powder (75 g)
½ tsp baking soda
1 ½ tsp baking powder
½ tsp sea salt
½ cup olive oil (105g)
¾ cup sugar (180g)
3 eggs
1 tsp vanilla
¾ cup milk (I used oat milk) (190g)
1 cup shredded zucchini (148g)

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Instructions

Preheat oven to 350. Sift together the oat flour, arrowroot, cocoa powder, baking soda, baking powder and salt in a medium bowl and set aside.
In a large bowl combine the olive oil, sugar, eggs, vanilla and milk and whisk to combine.
Add the dry ingredients to the batter and whisk to combine.
Fold the shredded zucchini in to the cake batter
Divide the batter among three 6-inch pans.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let cool for a few minutes and then remove the zucchini cake from the pan and let cool on a wire rack.
Once completely cool you can frost the cake with your preferred frosting. I used my Vegan Ganache Frosting.

Nutrition

Serving Size: 6-8

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