Chocolate Oatrage Snack Cake
Indulge in the wholesome decadence of this Chocolate Oatrage Snack Cake, a perfect balance of rich chocolate flavor and hearty oats. Featuring a blend of unsweetened cocoa powder, rolled oats, and a hint of vanilla, this snack cake is the ultimate guilt-free treat, sweetened with a touch of brown sugar and applesauce for a moist, tender texture. Studded with semi-sweet chocolate chips, every bite offers a delightful burst of gooey decadence. Ready in just 45 minutes from start to finish, this quick and easy snack cake serves 12, making it an ideal option for family gatherings or an afternoon pick-me-up. Serve it as is, or elevate it with a dusting of powdered sugar or a dollop of whipped cream for an irresistible dessert. Perfect for chocolate lovers, healthier baking enthusiasts, and anyone cringing at the afternoon slump, it’s time to savor the satisfying simplicity of this no-fuss, one-bowl wonder!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Milk
- 0.5 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir thoroughly to mix the dry ingredients.
In a separate medium bowl, whisk together the brown sugar, granulated sugar, egg, applesauce, vanilla extract, and milk until smooth and creamy.
Pour the wet mixture into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Transfer the batter into the prepared baking pan, spreading it out evenly to the edges.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, slice into 12 squares. Serve as is, or with a dollop of whipped cream or a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 488.0 g | 177% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 227.5 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 651 mg | 50% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 3155 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
