Healthy Chocolate Cake with Oats (No Oil, No Sugar) Recipe
Introduction
This healthy chocolate cake combines the rich flavor of cocoa with wholesome oats for a guilt-free treat. Free from oil and sugar, it uses monkfruit sweetener and Greek yogurt to keep it moist and naturally sweetened. Perfect for those seeking a delicious dessert without the usual indulgence.
Ingredients
- 3 large eggs
- 150 g oats (1¾ cups, ground into flour)
- 140 g non-fat Greek yogurt (½ cup)
- 65 g monkfruit sweetener (⅓ cup)
- 20 g unsweetened cocoa powder (¼ cup)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 60 g 2% milk (⅓ cup)
- Pinch of salt
- 1½ oz dark chocolate
- 2 tbsp milk
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- Step 2: Grind the oats into a fine flour using a blender or food processor.
- Step 3: In a large bowl, whisk the eggs and monkfruit sweetener until smooth.
- Step 4: Add the vanilla extract and Greek yogurt, mixing until combined.
- Step 5: Sift in the dry ingredients: oat flour, cocoa powder, baking powder, baking soda, and salt.
- Step 6: Stir gently and add the milk to loosen the thick batter.
- Step 7: Pour the batter into the prepared baking dish and spread it evenly.
- Step 8: Bake for 40–45 minutes, until a toothpick inserted comes out clean.
- Step 9: Let the cake cool slightly before slicing into squares.
- Step 10: Melt the dark chocolate with the remaining milk and drizzle over the cake before serving.
Tips & Variations
- Use gluten-free oats to make this cake gluten-free.
- Swap monkfruit sweetener with erythritol or a favorite natural sweetener if preferred.
- Add chopped nuts or dried fruit for extra texture and flavor.
- For a richer topping, sprinkle sea salt over the melted chocolate drizzle.
Storage
Store the cake in an airtight container in the refrigerator for up to 4 days. Reheat slices briefly in the microwave for a warm treat, or enjoy cold. The chocolate drizzle will soften when warmed but remains delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of monkfruit sweetener?
Yes, you can substitute with regular granulated sugar, but the cake will have additional calories and sugar content. Adjust quantity to taste, keeping in mind monkfruit is sweeter by volume.
Is this cake suitable for a dairy-free diet?
This recipe uses Greek yogurt and milk, which are dairy products. You can try substituting with plant-based yogurt and milk alternatives, but texture and flavor may vary slightly.
PrintHealthy Chocolate Cake with Oats (No Oil, No Sugar) Recipe
This Healthy Chocolate Cake with Oats is a guilt-free dessert option that uses no oil or sugar, relying on natural sweeteners like monkfruit and wholesome ingredients such as Greek yogurt and oats. Moist and chocolatey, it’s perfect for those seeking a nutritious treat without compromising on flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 3 large eggs
- 150 g oats (1¾ cups, ground into flour)
- 140 g non-fat Greek yogurt (½ cup)
- 65 g monkfruit sweetener (⅓ cup)
- 20 g unsweetened cocoa powder (¼ cup)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 60 g 2% milk (⅓ cup)
- Pinch of salt
Chocolate Drizzle
- 1½ oz dark chocolate
- 2 tbsp milk
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper to prevent sticking.
- Prepare Oat Flour: Use a blender or food processor to grind the oats into a fine flour, ensuring a smooth cake texture.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and monkfruit sweetener until the mixture is smooth and well combined.
- Add Yogurt and Vanilla: Stir in the vanilla extract and Greek yogurt until all the wet ingredients are fully incorporated.
- Incorporate Dry Ingredients: Sift the oat flour, unsweetened cocoa powder, baking powder, baking soda, and a pinch of salt into the wet mixture to remove lumps and combine evenly.
- Combine Batter: Gently stir the mixture and pour in the milk to loosen the thick batter, mixing until just combined to avoid overmixing.
- Pour Batter into Pan: Transfer the batter into the prepared baking dish and spread it evenly to ensure uniform baking.
- Bake the Cake: Bake the cake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool slightly in the pan before slicing into squares.
- Prepare Chocolate Drizzle: Melt the dark chocolate with the remaining milk in a microwave or double boiler, then drizzle it evenly over the cooled cake before serving for an added richness.
Notes
- Ensure the oats are ground finely to achieve a cake-like texture.
- You can substitute monkfruit sweetener with another sugar alternative if preferred.
- Allow the cake to cool properly before adding the chocolate drizzle to prevent it from melting completely.
- This cake is best stored in an airtight container in the refrigerator for up to 3 days.
- For a vegan alternative, substitute eggs and yogurt with plant-based options, though texture and taste may vary.
Keywords: Healthy chocolate cake, oat flour cake, no oil cake, no sugar dessert, monkfruit sweetened cake, Greek yogurt cake
