This oat cake without flour is a perfect healthy dessert or breakfast option that combines the natural sweetness of bananas with the richness of chocolate. It’s gluten-free, simple to prepare, and packed with wholesome ingredients like oats, bananas, and cocoa. The chocolate melts beautifully into the cake for a touch of indulgence, making this recipe both nutritious and satisfying.
Ingredients
For the Cake:
- Oatmeal – 150 g (1 1/2 cups)
- Milk – 250 ml (1 cup)
- Bananas – 2 ripe
- Eggs – 2 large
- Sugar or sweetener – 40 g (1/4 cup) or adjust to taste
- Salt – 1 pinch
- Cocoa powder – 2 tbsp
- Vanilla extract – 1/2 tsp
- Baking powder – 1 tsp
For the Chocolate Topping:
- Dark chocolate – 1 tablet (100 g or about 3.5 oz), chopped
Step-by-Step Instructions
Step 1: Prepare the Oat Mixture
Start by preparing the oats, which serve as the base of the cake. Pour the milk over the oatmeal in a large mixing bowl and let it sit for about 10-15 minutes. This allows the oats to absorb the milk and swell, giving the cake its soft texture without the need for flour.
Step 2: Mash the Bananas
While the oats are soaking, peel the bananas and mash them with a fork in a separate bowl. They should be smooth with minimal lumps for an even texture. Once mashed, add the eggs to the bananas and mix thoroughly until well-combined. The bananas add natural sweetness and moisture to the cake.
Step 3: Combine Ingredients
Next, pour the banana-egg mixture into the bowl with the soaked oats. Stir gently to combine. Add the following ingredients:
- Cocoa powder for a rich chocolate flavor
- Baking powder to help the cake rise
- A pinch of salt to enhance the flavors
- Sugar or your preferred sweetener to balance the bitterness of the cocoa
- Vanilla extract for extra depth of flavor
Mix everything together until the batter is smooth and all the ingredients are evenly distributed.
Step 4: Bake the Cake
Preheat your oven to 180°C (350°F). Line a baking form (8 or 9-inch round cake pan) with parchment paper for easy removal.
Pour the prepared batter into the lined cake pan, smoothing the top with a spatula. For an optional decorative touch, you can place sliced bananas, berries, or apples on top of the batter before baking.
Bake in the preheated oven for about 1 hour. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. If the top browns too quickly, you can cover it loosely with foil during the final 15 minutes of baking.
Step 5: Add the Chocolate
Once the cake is done and still hot, sprinkle the chopped dark chocolate over the top. The heat from the cake will melt the chocolate, creating a rich layer on top. Spread it evenly with a spatula if needed. Allow the cake to cool at room temperature before transferring it to the refrigerator for a few hours to set completely. Chilling the cake enhances the flavors and gives it a firmer texture, making it easier to slice.
Step 6: Serve and Enjoy
Once the cake is chilled, it’s ready to serve. You can enjoy it as is, or for an added treat, serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of honey. The combination of oats, banana, and chocolate makes each slice a deliciously balanced dessert.
Baking and Serving Tips
- Check for Doneness: Always check the cake with a toothpick after 50-60 minutes of baking. If it comes out clean or with a few crumbs, it’s done. If not, bake for an additional 5-10 minutes.
- Serve Chilled: This oat cake tastes best when served chilled. Refrigerate for a few hours or overnight before slicing to allow the flavors to meld together.
- Optional Toppings: For a more festive presentation, garnish the cake with fresh fruit, nuts, or a dusting of powdered sugar.
- Storage: Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze individual slices wrapped in plastic wrap for longer storage—just thaw before serving.
Nutrition Information (per serving, assuming 8 slices):
- Calories: 260 kcal
- Fat: 10 g
- Carbohydrates: 36 g
- Protein: 6 g
- Sugars: 18 g
- Fiber: 4 g
- Sodium: 120 mg
This oat cake without flour is the perfect treat for anyone looking for a healthier alternative to traditional cakes. The combination of oats, banana, and dark chocolate creates a cake that’s both comforting and nutritious. It’s naturally gluten-free, and by adjusting the sweetener, you can make it refined sugar-free as well. Give this recipe a try for a delicious, wholesome dessert that will satisfy your sweet tooth!
