Gluten-Free Chocolate Orange Oatmeal Cake

December 17, 2017

The Holiday season is a nostalgic time of year and for many people, a chocolate orange is holiday season staple. Now with this delicious recipe from Chandice at This Vivacious Life, you can enjoy that same nostalgic feeling, but with cake! Not any cake, but a gluten-free chocolate orange oatmeal cake!  Citrus notes with indulgent Endangered Species chocolate combined with Bakery On Main’s premium Happy Oats is a go-to-grouping, perfect for enjoying with your morning coffee or for a sweet evening treat.


  • 1 1/4 C brown sugar
  • 3/4 C white sugar
  • 1/2 C butter, melted
  • 2 eggs
  • 1 3/4 C gluten-free all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 T unsweetened cocoa powder
  • 1 tsp. orange extract
  • 1 C Bakery on Main Organic Happy Oats
  • 1 3/4 C boiling water
  • 1 (3 oz.) Endangered Species Dark Chocolate with Cranberries, Orange and Cinnamon Bars, chopped
  • 5 (3 oz.) Endangered Species Milk Chocolate Bars, chopped
  • 6 T butter
  • 3 T whole cream
  • 3 T milk
  • 1 1/3 C sugar
  • 3/4 C mini marshmallows


  1. Preheat your oven to 350 degrees
  2. In a stand mixer, cream together butter and 1 1/4 C brown sugar with 3/4 C white sugar
  3. Add eggs one at a time and continuing mixing
  4. Add gluten-free flour, salt, baking soda and powder and cocoa until just mixed
  5. Combine oats, orange extract and water in a bowl and let them sit 2 minutes then add them to the mixture
  6. Gently stir in one Endangered Species milk chocolate bar and one Endangered Species dark chocolate cranberries, orange and cinnamon bars
  7. Pour batter into a greased 9×13 cake pan
  8. Add two more chopped Endangered Species milk chocolate bars to the top of the cake before baking
  9. Bake at 350 degrees for 35 minutes or until toothpick inserted in the center comes out clean or just crumby but not wet
  10. Meanwhile, prepare the frosting by combining 6 T melted butter, 1 1/3 C sugar, cream, milk and 1/4 tsp. orange extract in a pot and cook over low to medium heat
  11. Bring to a boil then reduce heat to low and add mini marshmallows and remaining 2 chopped Endangered Species milk chocolate bars
  12. Stir until smooth then pour immediately over the cooled cake, do not allow the frosting to cool first
  13. After frosting has set over cooled cake, serve & enjoy!

This website uses cookies to ensure you get the best experience on our website.