Easy Blender Chocolate Oat Cake
A fudgy, flourless chocolate cake blended together in minutes using wholesome rolled oats. Naturally dairy-free and packed with fiber, it's a guilt-free treat that tastes anything but healthy. Perfect for busy weeknights or a last-minute dessert.
🛒 Ingredients
12 servings
- 3 large eggs
- ½ cup (120 ml) coconut oil or neutral vegetable oil
- ½ cup (120 ml) water
- 2 cups (180 g) rolled oats
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (100 g) raw cane sugar or light brown sugar
- 1 tablespoon baking powder
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Directions
- 1
Preheat your oven to 410 °F (210 °C).
- 2
Place the eggs, oil, water, rolled oats, cocoa powder, and sugar into a blender. Blend on high for 1–2 minutes until the batter is smooth and creamy.
- 3
Add the baking powder and gently fold it in with a spatula — do not blend again, to preserve the rise.
- 4
Grease a 9-inch (22 cm) cake pan and dust with cocoa powder to prevent sticking, then pour in the batter.
- 5
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool in the pan for 10 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
Swap the water for oat or almond milk for a richer, creamier texture. Fold in a handful of dark chocolate chips before baking for an extra indulgent bite.
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