Chocolate Oatmeal Cake – Sweet & Healthy

This Chocolate oatmeal cake is a chocolatey treat that is whole without flour and without the addition of conventional sugar comes along. It is made exclusively with fine oat flakes and oat flour. It gets its sweet and chocolatey taste from the addition of xylitol and sugar-free dark chocolate.

A Chocolate oatmeal cake is a healthy one Oatmeal cake, which you can eat perfectly as a filling breakfast cake or as a chocolatey snack in between. It is also ideal as a healthy alternative for any cake buffet.

This recipe for the delicious Chocolate oatmeal cake is quick and easy to make and will bring you a lot of fun while baking and later snacking. Have fun imitating!

Ingredients and alternatives

• Oatmeal: Use extra fine oat flakes for the cake. The finer the oat flakes, the more stable the cake structure is. You can also just use oat flour if you want to bake the cake with a very fine structure.
• Oat flour: You can buy it ready-made in the supermarket or make it yourself – make your own oat flour.
• chopped hazelnuts: You can also use other chopped nuts of your choice, such as walnuts, macadamia or peanuts.
• Xylitol: Alternatively, you can also use another granulated sugar such as erythritol or coconut blossom sugar. Honey or maple syrup can also be used to sweeten the chocolate oatmeal cake.
• Baking cocoa
• baking powder
• Salt
• Milk: I use regular whole milk. You can also use a plant-based milk, such as oat or almond milk.
• Eggs
• sugar-free chocolate: Use a sugar-free dark chocolate with as high a cocoa content as possible.
• Butter: Alternatively, you can also use margarine or coconut oil.

This is how you succeed Chocolate oatmeal cake

Step 1: Prepare for baking

Preheat your oven to 180 degrees and line a baking pan with baking paper. Alternatively, you can grease the mold with butter or margarine.

Step 2: Make oatmeal dough

Put the dry ingredients, i.e. the fine oat flakes, oat flour, chopped hazelnuts, xylitol, baking cocoa, baking powder and the pinch of salt in a bowl and mix them well.

Add the milk and eggs, mix the ingredients together again and let the oatmeal dough soak for about 5-10 minutes.

Step 3: Add chocolate

In the meantime, while your dough is rising, you can melt the sugar-free dark chocolate together with the butter over a hot water bath. Stir until the chocolate-butter mixture is completely liquid.

Add the liquid chocolate to your oatmeal dough and stir thoroughly again until all the ingredients are well combined.

Step 4: Bake the cake

Pour the oatmeal dough into the prepared baking pan and smooth it out.

You can now put it in the oven for about 30-35 minutes. Use the chopstick to test whether the cake is baked through. If the dough still sticks to the wooden stick, it needs to stay in the oven for a while. When it’s baked through, take it out of the oven and let it cool down a bit.

You can take it out of the mold when it has cooled slightly and then let it cool completely on a wire rack.

Step 5: Make Glaze (Optional)

If you want, you can have yours Chocolate oatmeal cake Add a chocolate glaze to make it even more chocolatey. To do this, melt some butter or coconut oil with sugar-free dark chocolate and then pour it over your cake.

Tips

If your oatmeal dough becomes too thick after swelling, add a little more milk.

What suits the Chocolate oatmeal cake?

A Chocolate oatmeal cake You can serve with delicious fruits and berries or, if you like, with a frosting of your choice. Try one of my delicious sugar-free frosting recipe ideas:

Storage and shelf life

The Chocolate oatmeal cake keeps fresh in the fridge for about 3-4 days. It’s best to always store it in an airtight container so that it stays juicy.

You can store it in the freezer for about 3 months. To do this, let the finished chocolate oatmeal cake cool completely and cut it into individual pieces. Then pack the pieces airtight in baking paper or in a zip bag and put them in the freezer.

This Chocolate oatmeal cake is…

• made quick and easy
• without sugar and without flour
• a healthy breakfast cake
• super chocolaty
• filling
• with oat flakes

More cake recipes with oatmeal

Chocolate oatmeal cake

This chocolate oatmeal cake is super delicious and chocolaty and is made without flour and without sugar. The basic ingredients for this cake are fine oat flakes and oat flour.

 

Preparation time 15 minutes Min.

Preparation time 38 minutes Min.

Court Breakfast, cake, without flour, without sugar

Kitchen Germany

portions 1 Cake

Calories 316 kcal

• 200 G Oatmeal* extra fine
• 100 G Oat flour
• 80 G chopped hazelnuts
• 100 G xylitol*
• 30 G Baking cocoa
• 2 TL baking powder
• 1 prize Salt
• 150 ml milk
• 2 Eggs
• 100 G sugar-free dark chocolate
• 80 G butter

For the glaze (optional):

• 100 G sugar-free dark chocolate
• 1 TL Coconut oil* or butter

• Preheat the oven to 180 degrees and line a baking pan with baking paper. Alternatively, the mold can also be greased with butter or margarine.
• Put the dry ingredients, i.e. the fine oat flakes, oat flour, chopped hazelnuts, xylitol, baking cocoa, baking powder and a pinch of salt into a mixing bowl and mix well.
• Add the milk and eggs and then let the oatmeal dough soak for about 5-10 minutes.
• In the meantime, melt the sugar-free dark chocolate together with the butter over a hot water bath. Stir until the chocolate-butter mixture is completely liquid.
• Finally, add the melted chocolate to the oatmeal dough and mix well.
• Pour the dough into the prepared baking pan, smooth it out and put the chocolate oatmeal cake in the oven for about 30-35 minutes.
• Use the stick test to see whether the cake is baked through. If the dough still sticks to the wooden stick, it needs to stay in the oven for a while. When it is baked through, it can be removed from the oven and allowed to cool slightly.
• When it has cooled slightly, it can be removed from the mold and cooled completely on a wire rack.
• Optionally, a glaze made from melted sugar-free chocolate can be added over the cake. To do this, melt the chocolate together with a little butter or coconut oil over a water bath and then pour it over the cake.

If the oatmeal dough becomes too firm after it has swelled, simply add a little more milk.

Calories: 316kcalCarbohydrates: 32GProtein: 8thGFat: 20G

The nutritional values ​​are approximate and refer to one serving.

keyword Breakfast, breakfast cake, oatmeal, no flour, no sugar, chocolate oatmeal cake

If you have tried the recipe, I would be happy to receive your comment and star rating! For more sugar-free recipe ideas, you can find me here on Pinterest.

The ones with asterisks