There’s something irresistible about a cake that’s both indulgent and nutritious. This Almond, Oat, and Chocolate Cake strikes the perfect balance—rich in flavor yet made with wholesome ingredients like almond flour and oats. What makes this recipe even more special is the stovetop cooking method, making it accessible even without an oven! The marbled effect creates a beautiful presentation while the combination of dark chocolate and hazelnuts adds delightful texture and flavor. Perfect for anyone looking to satisfy their sweet tooth without compromising on nutrition.
Ingredients
For the base:
- 80g (¾ cup) almond flour
- 80g (1 cup) ground oat flakes
- 2 large eggs, at room temperature
- 150g (⅔ cup) milk + 2 tablespoons extra
- 2 tablespoons vegetable oil + extra for greasing
- 15 teaspoons (5 tablespoons) unsweetened cocoa powder
- 1 tablespoon stevia sweetener (or 2 tablespoons erythritol, maltitol or sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
For topping:
- A handful (about 30g/¼ cup) dark chocolate chips, plus extra for garnish
- A handful (about 30g/¼ cup) chopped hazelnuts
Instructions
- Prepare the base mixture: In a medium bowl, crack the eggs and add the sweetener of your choice along with the vanilla extract. Whisk vigorously until the mixture is uniform and slightly frothy.
- Add wet and dry ingredients: Pour in 150g (⅔ cup) of milk and mix well. Gradually add the ground oat flakes, almond flour, and baking powder. Stir until thoroughly combined. The resulting mixture should be thick and somewhat grainy in texture.
- Create the chocolate mixture: Divide the batter into two equal portions in separate bowls. To one portion, add the unsweetened cocoa powder and mix until incorporated. Then add 2 tablespoons of vegetable oil and 2 tablespoons of milk to the chocolate batter, mixing until smooth and homogeneous.
- Prepare the pan: Lightly grease a non-stick pan (approximately 8-9 inches/20-23cm in diameter) with vegetable oil. Line the bottom with a circle of parchment paper to prevent sticking.
- Layer the batters: Using a tablespoon, alternate adding 2 tablespoons of the white (plain) batter and 2 tablespoons of the chocolate batter to create a marbled effect. Continue this pattern until you’ve used all the batter.
- Add toppings: Sprinkle the dark chocolate chips and chopped hazelnuts evenly over the surface of the cake.
- Cook the cake: Cover the pan with a lid and cook over low heat for 10-12 minutes. The cake is done when it’s golden brown on the bottom and set in the middle. To test, insert a toothpick into the center—it should come out clean or with a few moist crumbs.
- Serve: Carefully transfer the cake to a serving plate, flipping it if desired to show the marbled pattern. Garnish with additional dark chocolate chips while still warm so they slightly melt.
Nutritional Information and Timing
Preparation time: 15 minutes Cooking time: 10-12 minutes Total time: 25-27 minutes Servings: 8 slices
Nutritional information (per slice):
- Calories: Approximately 220 kcal
- Protein: 7g
- Carbohydrates: 18g (of which 8g sugars)
- Fat: 15g (of which 4g saturated)
- Fiber: 4g
This cake is higher in protein and fiber than traditional cakes, making it more nutritionally balanced and satisfying.
Cooking Tips and Tricks
- Room temperature ingredients: Using room temperature eggs ensures better incorporation and a fluffier texture.
- Pan selection: Choose a high-quality non-stick pan with a heavy bottom to ensure even heat distribution and prevent burning.
- Heat management: Maintaining a consistent low heat is crucial. If your stove runs hot, consider using a heat diffuser.
- Testing doneness: Since this cake cooks on the stovetop, checking for doneness is different than oven baking. Gently lift an edge with a spatula to check if the bottom is golden. The center should be set but still moist.
- Cooling technique: Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack. This prevents breakage while maintaining moisture.
Variations and Substitutions
- Flour alternatives: Replace almond flour with hazelnut flour for an even nuttier flavor, or use coconut flour (reduce to 50g/½ cup due to its absorbency).
- Milk options: Any plant-based milk works well—almond, oat, or coconut milk add complementary flavors.
- Sweetener flexibility: Adjust sweetness to taste; maple syrup or honey (2 tablespoons) can replace dry sweeteners, but reduce milk by 1 tablespoon to maintain batter consistency.
- Flavor variations:
- Add 1 teaspoon of cinnamon or cardamom for a warm spice profile
- Replace vanilla with almond extract for an intensified nutty flavor
- Add orange or lemon zest for a citrus twist
- Topping ideas: Try sliced almonds, walnuts, or a mix of seeds (pumpkin, sunflower) for different textures and nutritional benefits.
- Indulgent version: For special occasions, drizzle with melted dark chocolate after cooking and cooling.
Frequently Asked Questions
Can I bake this cake in the oven instead?
Yes! Bake at 350°F/180°C for approximately 25-30 minutes in a lined 8-inch cake pan. Check with a toothpick for doneness.
Is this cake gluten-free?
The cake is gluten-free if you use certified gluten-free oat flakes. Regular oats may contain traces of gluten due to processing.
Can I make this cake vegan?
Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 10 minutes) and use plant-based milk.
How can I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before serving for the best texture.
Can I reduce the sweetener further?
Yes, you can reduce or omit the sweetener, especially if using chocolate chips with higher sugar content. Consider adding a ripe mashed banana for natural sweetness.
Storage and Make-Ahead Tips
Counter storage: Keep in an airtight container at room temperature for 1-2 days.
Refrigerator storage: Store in the refrigerator for up to 5 days in an airtight container. The cake will firm up when cold but remains delicious.
Freezer friendly: Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature for 1-2 hours before serving.
Reheating: Warm refrigerated slices in a microwave for 15-20 seconds or in a low oven (300°F/150°C) for 5 minutes to restore the soft texture.
Make ahead option: Prepare the batters up to a day ahead and store separately in the refrigerator. Bring to room temperature before cooking.
Refreshing stale cake: If the cake begins to dry out, warm a slice with a tiny drizzle of milk to restore moisture.
This Almond, Oat, and Chocolate Cake proves that healthy eating doesn’t mean sacrificing dessert. With nutrient-dense ingredients, reduced refined sugar, and a quick cooking method, it’s perfect for busy health-conscious individuals who still want to enjoy a sweet treat. The beautiful marbled effect and rich flavor make it impressive enough for guests while being simple enough for everyday indulgence!
