Indulging in a slice of chocolate cake doesn’t have to mean compromising on health, and this Oatmeal Chocolate Cake is proof of that. This cake is a delightful blend of rich chocolate flavor, wholesome oats, and just the right amount of sweetness, making it a treat you can enjoy guilt-free.

Oats are the foundation of this cake, offering a host of health benefits that make this dessert stand out. Oats are packed with dietary fiber, particularly beta-glucan, which is known to lower cholesterol levels, improve heart health, and support healthy digestion. Unlike refined flour, oat flour retains all the beneficial nutrients, including magnesium, phosphorus, and manganese, making this cake not only delicious but also nourishing.

The addition of cocoa powder elevates the flavor, providing that deep, rich chocolatey taste that pairs perfectly with the nuttiness of the oats. Cocoa is also a powerful source of antioxidants, which can help reduce inflammation and improve overall heart health. Combined with yogurt, which adds moisture and a slight tang, and eggs, which provide structure and protein, this cake is balanced in both flavor and nutrition.

The use of natural sweeteners like maple syrup instead of refined sugar keeps this cake on the healthier side, while the chocolate milk mixture and dark chocolate garnish add that extra layer of indulgence. Whether you’re looking for a healthier dessert option or just want to enjoy a treat without the extra guilt, this Oatmeal Chocolate Cake is sure to satisfy your cravings.

Perfect for any occasion, this cake is easy to make and even easier to enjoy. Let’s dive into the recipe and create a dessert that’s as good for you as it is delicious!

Ingredients

For the cake:

• 1 ½ cups rolled oats blended to flour
• 3 eggs
• ½ cup plain yogurt
• ⅓ cup maple syrup
• 1 tbsp. baking powder
• Pinch of salt

For the chocolate milk mixture:

• 400 ml milk (hot)
• ¼ cup cocoa powder
• 4 tbsp. coconut oil
• 4 tbsp. maple syrup
• 1 tbsp. instant coffee (to enhance the taste of cocoa)

For the garnish:

• ½ cup dark chocolate chips
• 1 tsp. coconut oil
• ¼ cup roasted almonds

Directions

1. Prepare the chocolate milk by mixing hot milk, cocoa powder, coconut oil, and maple syrup. Set aside to cool down.
2. In a large bowl, beat the eggs. Add yogurt and maple syrup and stir to combine. Add half of the chocolate milk mixture and stir again.
3. Incorporate oat flour, salt, and baking powder into the wet mixture, stirring until just combined. Avoid overmixing.
4. Pour the slightly runny batter into a greased baking pan.
5. Bake at 365°F (185°C) for 45 minutes or until well-cooked through.
6. Pour the remaining chocolate milk mixture over the hot cake. Let it absorb for 10 minutes.
7. Melt dark chocolate chips and coconut oil. Add roasted almonds and stir to combine.
8. Spread the chocolate mixture over the cake and refrigerate for 1 hour.
9. Slice and serve chilled.

Nutritional Information (Per Serving)

• Calories: 276
• Protein: 9.67 g
• Fat: 14.24 g
• Carbohydrates: 37.51 g
• Fiber: 4.5 g

Serving Information

• Servings: 9
• Prep Time: 40 minutes
• Baking Time: 45 minutes

Storage & Tips

• Storage: Store the leftover cake in an airtight container in the fridge for up to a week.
• Tip: This delightful treat is perfect for any occasion, whether as a dessert or a midday snack.