Carla Hall’s Chocolate Oat Flour Snack Cake Recipe

Directions

Make the cake: Preheat the oven to 350°F. Spray an 8-inch square baking pan with cooking spray.

In a medium bowl, whisk together the oat flour, all-purpose flour, cacao powder, cornstarch, baking powder, baking soda, cinnamon, and salt.

In a blender, combine the eggs, coconut sugar, oat milk, yogurt, oil, coffee, and vanilla. Blend on medium-low until smooth.

Add the dry ingredients to the blender and mix on medium-low until just combined. The batter will be slightly thin — that’s normal.

Let the batter sit for a minimum of 10 minutes to allow the oat flour to absorb the liquid. Then pour the batter into the baking pan.

Bake until a tester inserted in the center comes out clean, 30 to 35 minutes.

Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto a wire rack. Wrap the warm cake loosely in plastic wrap (this will help it retain its moisture) and let it cool completely.

Remove the plastic wrap and use a small offset spatula to spread the ganache over the cooled cake if desired. Use a table knife to cut it into squares and enjoy with your favorite afternoon tea. This cake will keep, covered and at room temperature, for up to 2 days.

Dairy-Free Chocolate Ganache

Top your Chocolate Oat Flour Snack Cake with this outrageously rich vegan ganache. For conventional ganache, use whole milk instead of oat milk, and butter instead of vegan cultured butter.

Make-Ahead Tip: The ganache will keep for 1 week, covered and refrigerated.

Dairy-Free Chocolate Ganache

Makes 1 cup

Ingredients

4 ounces bittersweet chocolate, finely chopped

½ cup unsweetened oat milk or whole milk

Pinch of fine sea salt

1 teaspoon vanilla bean paste or pure vanilla extract

1 tablespoon unsalted vegan cultured butter or unsalted butter

Directions

Place the chocolate in a heatproof bowl. In a small pot, combine the oat milk and salt and warm over medium heat until bubbles start to form around the edges of the pot but before the milk begins to steam, 2 to 4 minutes.

Pour the hot oat milk over the chocolate. Let sit for 1 minute. Add the vanilla and butter and whisk until the chocolate is smooth and shiny.

Pour the mixture into an airtight container and refrigerate for up to 1 week until ready to use. It will solidify in the refrigerator.

To make it spreadable, reheat it by placing the container in a bowl of hot water, or microwave it on medium in 10-second increments, stirring between increments, 30 to 60 seconds total.

Reprinted with permission from Carla Bakes: Sweet, Savory, and from the Heart by Carla Hall with Lauren Chattman, copyright © 2026. Published by 4 Color Books, an imprint of Penguin Random House.