Ingredients

The following ingredients have 10 Servings
  • 1 tsp ground flax seeds
  • 2 tsp boiling water
  • 1 cup canola oil (240ml)
  • 3/4 cup buttermilk (180ml)
  • 1/4 cup strong brewed coffee
  • 1 cup packed brown sugar (200g)
  • 1 tsp vanilla
  • 3 large eggs (room temperature)
  • 1 1/2 cups gluten-free quick cooking oats (170g, ground (I use a blender!))
  • 6 tbsp unsweetened cocoa powder (60g)
  • 1 1/2 tsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp cayenne
  • 1/4 tsp salt
  • 1 cup unsalted butter (230g, room temperature)
  • 4 oz milk chocolate (120g, melted, slightly cooled)
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 4-6 tbsp buttermilk

Instruction

  • To make the cake:Preheat the oven to 350 degrees F. Line 2 8” pans with parchment paper and spray with non-stick spray (spraying under the parchment is a good way to get it to stick to the pan).
  • In a small bowl, combine the ground flax and boiling water. Set aside 10 minutes.
  • In a large bowl, whisk together the flax seed paste, oil, buttermilk, coffee, brown sugar, vanilla and eggs. Add the ground oats, cocoa, baking powder, cinnamon, cayenne and salt. Whisk until combined.
  • Evenly divide the batter between the two pans and bake until tops are firm and shiny, about 23-24 minutes (original recipe says 30 minutes – mine were much sooner). Remove from the oven and let cakes cool on a wire rack for 10 minutes before turning them out onto the rack to cool completely.
  • To make the frosting:Place the butter in the bowl of a stand mixer (or use a handheld mixer) and beat on medium speed until light and fluffy. Add the melted chocolate and vanilla and beat until combined.
  • Add the powdered sugar and 4 tbsp buttermilk, and beat until a smooth, fluffy frosting forms, about 5 minutes. You will notice the color lighten as it gets close to being done. Add more buttermilk if frosting seems too dry.
  • To assemble:Spread half of the frosting on one cake layer, then top with the other layer and spread remaining frosting on top.