This simple homemade chocolate cream cake is built on a base of everyday rolled oats and dry hot chocolate mix, giving it a deep cocoa flavor and a uniquely tender crumb. Because it contains no wheat flour, the recipe is naturally suited for a gluten-free diet (just be sure to use certified gluten-free oats and cocoa mix), while rich berry jam steps in for refined sugar to keep the cake wonderfully moist and fragrant. Once ground, the oats transform into a delicate base that, paired with warm cinnamon, fills the kitchen with an irresistible aroma as it bakes. The process is so straightforward that even a complete beginner or a young baker can master it with ease.
A tender, airy, and wholesome dessert made without a single gram of wheat flour. Enjoy every rich bite guilt-free!
Cake Ingredients
- 120 g (about 1 1/3 cups) quick-cooking rolled oats
- 50 g (about 1/2 cup) dry hot chocolate mix
- 2 large eggs
- 200 g (about 2/3 cup) berry jam or preserves
- 30 ml (2 tbsp) milk
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 50 g (about 3 1/2 tbsp) neutral vegetable oil
For the Cream and Topping
- 200 g (about 3/4 cup plus 2 tbsp) heavy whipping cream (33% fat or higher)
- 50 g (about 1/2 cup) walnuts
How to Make Flourless Chocolate Cream Cake
Pour the quick-cooking rolled oats into a food processor or blender bowl. Add the baking powder and ground cinnamon to the oats.
Start with the dry base: rolled oats, cinnamon, and baking powder will transform into a wholesome foundation for our cake.
Blitz the oats into a fine flour. Add the dry hot chocolate mix and pulse again until thoroughly combined.
Grind the oats into a fine flour and mix with fragrant hot chocolate powder for a rich color and deep flavor.
Add the wet ingredients one by one, starting with the fruit preserves or jam. This recipe uses a mixed berry jam made from strawberries, raspberries, wild strawberries, and blackcurrants.
Sweet berry jam not only replaces refined sugar but also gives the cake a moist texture and fruity aroma.
Crack the eggs into the bowl. If your eggs are small, use 3 instead of 2.
Eggs bind all the ingredients together. If your eggs are small, use three to achieve the right batter consistency.
Pour in the neutral-flavored refined vegetable oil and cold milk. You can substitute the vegetable oil with melted, cooled butter if preferred.
Vegetable oil gives the batter elasticity, while cold milk softens and rounds out the flavor of the dessert.
Blend the ingredients for a few minutes until a smooth batter forms. Let the batter rest for 10–15 minutes to allow the oats to hydrate. Meanwhile, preheat your oven.
Let the blended batter rest for 10–15 minutes so the ground oats can absorb the liquid and swell.
Line a 22×20 cm (about 8.5×8-inch) rectangular baking pan with silicone-coated parchment paper and lightly grease it with vegetable oil. Pour the batter into the prepared pan and smooth the top.
Pour the batter into a parchment-lined pan. Silicone-coated baking paper makes it easy to lift the cake out once cooled.
Preheat the oven to 170°C (340°F). Place the pan on the middle rack and bake for 35 minutes. Test for doneness with a wooden skewer—it should come out clean—or gently press the top with your finger; if it springs back, the cake is ready. Remove the baked cake from the pan and transfer it to a wire rack to cool.
Test for doneness with a wooden skewer—it should come out clean. Once baked, always cool the cake layer on a wire rack.
Beat the chilled heavy whipping cream (at least 33% milkfat) with a mixer until stiff peaks form. If desired, sweeten the cream with powdered sugar and add a splash of vanilla extract. To help the cream hold its shape longer, you can add a whipped cream stabilizer while beating. Transfer the whipped cream to a piping bag or spread it directly over the cake with a spatula.
Create an airy layer of whipped cream. For extra stability, you can add a whipped cream stabilizer while beating.
Make sure the cake layer is completely cool before frosting. You can even pop the cooled cake into the freezer for a few minutes to ensure the whipped cream won’t melt on contact.
Gently spread the whipped cream evenly across the top. Make sure the cake is completely cool, or the cream will melt.
Toast the walnuts in the oven for 5 minutes, then let them cool. Pulse the nuts in a blender or chop them finely with a knife, then scatter them generously over the frosted cake.
Toasted walnuts add a wonderful crunch and highlight the rich chocolate flavor of the dessert.
Slice the finished cake into individual portions—this recipe yields 12 modest squares. It’s a wonderfully light treat you can enjoy completely guilt-free.
Slice the cake into 12 portions. This dessert turns out wonderfully light and guilt-free.
Once decorated, be sure to chill the chocolate cream cake in the refrigerator for at least 30 minutes. This resting time allows the oat cake base to set completely while the whipped cream layer firms up into a cool, refreshing topping. Serve this dessert with a cup of strong black coffee or fragrant herbal tea—the subtle bitterness of the hot drink balances the sweet berry jam and rich chocolate beautifully. If you enjoy experimenting, swap the walnuts for toasted sliced almonds or fresh raspberries, which add a lovely tart contrast. If you plan to keep the cake for more than a day, store it in an airtight container in the refrigerator so the whipped cream stays fresh and doesn't absorb fridge odors. For the best texture, scatter the toasted nuts right before serving so they stay crisp against the cream.
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