This is the best Healthy Chocolate Chip Oat Cake you could ever try. It’s made with clean ingredients and it will satisfy your sweet cravings.
If you are like me, that always feel like eating something “SWEET” after lunch or dinner, this is it. The texture is so moist and soft like a cloud. You will be obsessed!
This Healthy Chocolate Chip Oat Cake has the perfect size when wanting to bake something small just for YOU, instead of making a family-size cake.
What you’ll need
The list:
- Eggs – cage-free eggs or any kind.
- Coconut Sugar – Coconut sugar is a natural sugar from coconuts and 100% tree-to-table, avoiding the use of harmful chemicals and preservatives usually found in conventional sugars. It’s the replacement for regular brown sugar and tastes literally the same.
- Coconut oil – I used unrefined coconut oil. But feel free to use any kind of oil.
- Vanilla extract
- Oat flour – I usually buy it, but you can make your own by blending quick oats into fine powder. Blend extra oat flour and save it in an airtight container for other baking or cooking recipes
- Almond flour – Make sure to use superfine blanched almond flour. It gives extra moisture and shelf life to baked goods. Don’t use almond meal or ground almonds, the difference is that the flavor and texture will change.
- Baking powder
- Salt – Adding salt to chocolate recipes is vital! It enhances the flavor.
- Chocolate Chips
How to make Healthy Chocolate Chip Oat Cake
You’ll be amazed at how easy this loaf mixes. Make sure to mix wet ingredients together and dry ingredients in a separate bowl.
The Instructions
- Prepare oven for baking: Pre-heat oven to 180C (350F).
- Mix wet ingredients: In a bowl, combine coconut sugar and coconut oil first. Therefore, mix with eggs and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together oat flour, almond flour, baking powder and salt.
- Mix everything: Mix everything together with a wooden spoon or spatula. Add chocolate chips. Make sure to not overmix.
- Transfer: Transfer to a 4-inch springform pan. Bake for 25-30 minutes until a toothpick comes out clean when inserted in the center.
- Cool the cake: Remove from the oven, allow to cool and gently remove from the pan. Cut in slices and enjoy!
How to store
You can store it in an airtight container at room temperature. It should keep up to 2 days. You can also store it directly in the refrigerator for up to a week. Consume directly from the fridge. The texture won’t be affected. If you would like to eat it warm, microwave for 15 seconds.
FAQ
Can I blend oats to get oat flour?
The answer is YES! Oat flour is actually blended oats. I would recommend blending quick oats as this type is already more processed. Stop to stir occasionally until they form a fine flour.
Can I use almond meal?
Don’t use almond meal or ground almonds, the difference is that the flavor and texture will change. Superfine almond flour is the best for baking.
Can I only add oat flour?
Unfortunately adding only oat flour will make a chewier consistency instead of moist and crumbly. And that’s not cool. Combine along with coconut flour, 1:1 flour or spelt flour.
I’m allergic to coconut oil! Will this work with any other type of oil?
Absolutely! You can use neutral oil or melted butter
Ingredients substitutes and notes
- Replace coconut sugar with any other granulated sugar of choice.
- If not having almond flour, feel free to use 1:1 flour or coconut flour.
- Replace coconut oil with neutral oil.
- If Vegan, replace with 1/2 cup (123g) of applesauce.
Healthy Chocolate Chip Oat Cake
This Healthy Chocolate Chip Oat Cake is a small or single serving recipe. Made with clean ingredients. Easy to make, gluten-free and delicious!
Equipment
- Oven
Ingredients
Wet ingredients
- 2 eggs
- 1/4 cup coconut sugar 40 g
- 1 tablespoon coconut oil 10 ml
- 1 teaspoon vanilla extract 2 ml
Dry ingredients
- 1/2 cup oat flour 50 g
- 1/2 cup almond flour 50 g
- 1 teaspoon baking powder 2 g
- 1/4 teaspoon salt
Topping
- chocolate chips
Instructions
- Pre-heat oven at 180C (350F).
- In a bowl, combine coconut sugar and coconut oil first. Therefore, mix with eggs and vanilla extract.
- In a separate bowl, mix together oat flour, almond flour, baking powder and salt.
- Mix everything together with a wooden spoon or spatula. Add chocolate chips. Make sure to not overmix.
- Transfer to a 4 inch springform pan. Bake for 25-30 minutes until a toothpick comes out clean when inserted in the center.
- Remove from the oven, allow to cool and gently remove from the pan. Cut in slices and enjoy!
Notes
- Replace coconut sugar with any other granulated sugar of choice.
- If not having almond flour, feel free to use 1:1 flour or coconut flour.
- Replace coconut oil with neutral oil.
- If Vegan, replace with 1/2 cup (123g) of applesauce.
Nutrition
Serving: 2big slicesCalories: 473kcalCarbohydrates: 44gProtein: 16gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 164mgSodium: 610mgPotassium: 175mgFiber: 5gSugar: 15gVitamin A: 238IUCalcium: 218mgIron: 3mg
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Hi Valerie. Do you think this recipe will work with 1/2 cup of coconut flour AND the egg substitution of applesauce given by you in the Notes section? I know coconut flour recipes require eggs, because it absorbs a lot of moisture and need something dense; so I was wondering if combining these two substitutions will work? Or we should only do one substitution (either the coconut flour or the applesauce one) and keep the other ingredients as the recipe? I hope it makes sense. Thank you.
Hi Valerie, if not using eggs, will the recipe still work if I use coconut flour instead of almond? I know coconut flour requires eggs for the texture so I was wondering if I can make this two substitutions, or its better to substitute only one of the ingredients? Thank you in advance