3-Ingredient Chocolate Oatmeal Cake Recipe
INGREDIENTS
- 6oz (170g) Dark chocolate, high quality
- 375ml Coconut milk, full fat
- 2¾ cups (220g) Quick oats
DIRECTIONS
1. Grease a 7-inch (18cm) round cake pan with butter/oil, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. Chop the chocolate and lace in a heat proof bowl.
3. In a small saucepan bring the coconut milk to a simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until melted and smooth.
4. Add quick oats and stir until combined.
5. Pour the batter into the pan. Let cool to room temperature, then Refrigerate until set, at least 4 hours.
6. Serve with fresh fruits.
Notes:
- This cake is not so sweet as we not using any sugar except the chocolate, If you prefer a bit sweeter cake add 1-2 tablespoons of sugar or any other sweetened while simmering the coconut milk.
- Keep refrigerated up to 5 days.
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Thanks for sharing. I will love to try this out and see how it works
ReplyCan I sub with oat bran instead?
ReplyI'm sorry but I made this and its gross. It's not a cake....unless you drown it in coconut whipped cream and strawberries....which I had no option but to fo to disguise it. Yikes. It was like very plain, cold, unsweetened chocolate oatmeal in a big round cake shape.
ReplyI added some chopped walnuts. It was very nice and light cake. Next time I will try to make it with pistachios and will add a bit sugar. Thank you for the recipe!
ReplyWhy is there a need to lace the chocolate? I don't see anything decorative about this cake.
Reply* place
ReplyI would probably add some honey or sugar and vanilla extract. Jane, adding nuts is good idea, thank you ;)
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