Gluten-free chocolate cake with oat flour and mascarpone.
A very delicious and super soft cake, perfect to enjoy for breakfast for the right morning boost!
Today we’ll skip the chit-chat and get straight to the recipe, but not before leaving you some other chocolate ideas below 😉
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3 eggs (at room temperature)
- 9 oz brown sugar
- 1 cup mascarpone
- 1 cup oat flour (gluten-free*)
- 1/2 cup gluten-free potato starch
- 1/3 cup gluten-free cornstarch
- 1/3 cup unsweetened cocoa powder
- 1 packet baking powder for cakes
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 oz milk chocolate (or chocolate chips)
- 1/4 cup milk
Steps
First, preheat the oven to 350 degrees and prepare a 9-inch baking pan lined with parchment paper.
Prepare all the ingredients and sift the flours (oat, potato starch, and cornstarch) with cocoa and baking powder.
In a large bowl, use electric beaters to mix the mascarpone with the milk and sugar, then add the eggs, the pinch of salt, and the vanilla.
Now incorporate the flour mix, first mixing with a spoon and then with electric beaters to remove any lumps.
Lastly, add the chopped chocolate or chocolate chips.
Pour the mixture into the baking pan, level it, and bake at 350 degrees for about 45 minutes.
Naturally, every oven is different, always check the cake towards the end of baking and do the toothpick test before removing from the oven.
👉 As always, I recommend storing the cake well covered, in a cake container or under a dome, to keep it soft for several days!
👉 If you’ve tried my recipe, let me know in the comments and most importantly, let me know if you liked it!!
