Light Oat and Chocolate Cake
A light oat cake and chocolate, with many “free” options: gluten-free, egg-free, and lactose-free, yet delicious and easy to make. Ideal for a healthy and light breakfast or a quick snack.
No baking required, a simple and healthy dessert ready in a few minutes!
Oats are a source of slow-release carbohydrates, rich in fiber and thus able to provide long-term energy without causing insulin spikes. Therefore, it is a valuable ally against diabetes and cholesterol, also providing a sense of satiety and being a light food indicated for normalizing body weight.
This fresh and light dessert is good in every season, but it’s ideal in summer, also because it’s made without using the oven.
If you’re looking for easy and quick recipes (sweet and savory), click on my Special: “Easy and Quick Recipes“.
If you are looking for more light and easy cakes, also try my: “Easy Vegan Double Chocolate Cake, Lactose and Egg-Free“.
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Chocolate Desserts (or with Nutella)
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 3 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 345.82 (Kcal)
- Carbohydrates 48.33 (g) of which sugars 22.14 (g)
- Proteins 6.59 (g)
- Fat 15.25 (g) of which saturated 8.10 (g)of which unsaturated 5.76 (g)
- Fibers 7.69 (g)
- Sodium 175.56 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Light Oat and Chocolate Cake
- 7 oz 70% dark chocolate (quality)
- 1 1/4 cups plant-based milk (I used almond)
- 6.35 oz oat flakes (small type)
- 3 1/2 tbsp honey (or sweetener of choice)
- 1 tbsp vanilla extract (optional)
Tools
- Bowls Guzzini set of various sizes
- Small Pot for bain-marie
- Spatula
- Springform Pan 20 cm diameter
Preparation of the Light Oat and Chocolate Cake
Take a small pot for bain-marie and melt the chocolate.
Heat the milk in another pot along with the honey, then pour it over the melted chocolate.
Add the oat flakes and vanilla extract to the milk and chocolate mixture, and mix well.
Pour the mixture into a 20 cm springform pan lined with wet and wrung-out parchment paper.
Place the pan in the fridge for at least an hour, allowing the cake to set, then serve at room temperature.
Notes and Tips
You can use any type of plant-based milk (almond, soy, oat, coconut, etc.).
Shopping Tips!!!
To weigh the ingredients, I use this handy digital kitchen scale, with a large removable bowl, tare function, and built-in timer, available on Amazon at a great price.
For bain-marie cooking, especially for melting chocolate, I use this practical bain-marie pot, available on Amazon at a special price.
For the cake, I used this convenient 20 cm springform pan with a flat and tubular double bottom, so I can use it for both bundt cakes and round cakes.
You can purchase all the items I recommend above, on Amazon, at great prices, just click directly on the respective links.
