Oatmeal Chocolate Chip Cake
In need of an unbelievably simple, guaranteed crowd pleasing dessert? This Oatmeal Chocolate Chip Cake is your perfect solution. I know there aren’t many crowds to please these days, but hopefully there will be soon. Until then, if you give this recipe a try, your family will certainly thank you! This recipe is one of those classics that I haven’t a clue where it came from, but I think those are often the best recipes. If it has been around for years, it must be good. My mom actually made this for a luncheon at church not too long ago and everyone was raving about it and asking for the recipe. Well, now the secret’s out!
Ingredients for Oatmeal Chocolate Chip Cake
Per usual, I did change a couple things from the original recipe. I used sprouted, old fashioned oats instead of quick oats, swapped real butter for margarine, and used aquafaba as “eggs”. Also, I used whole wheat pastry flour rather than refined, white flour. Here’s everything you’ll need to make this delicious cake:
- Boiling water
- Sprouted old fashioned oats
- Raw white sugar
- Brown sugar
- Irish butter
- Whole wheat pastry flour
- Baking soda
- Celtic sea salt
- Unsweetened, natural cocoa powder
- Dark chocolate chips
How to Make Oatmeal Chocolate Chip Cake
When making Oatmeal Chocolate Chip Cake, it’s important to read through the whole recipe first. The first time I made this, I forgot to divide the sugar and chocolate chips. It turned out fine, but it’s a lot better with some chocolate chips and little sugar reserved to sprinkle on top.
Start by bringing a kettle of water to a boil and preheating the oven to 350°F. Grease a 9×13 baking dish with butter. This recipe can also be halved and baked in an 8×8 pan instead. Use a glass or ceramic pan if you have one to avoid the toxic non-stick chemicals found on many metal pans.
Place the oats in a medium sized bowl and pour the boiling water on top. Let stand for 10 minutes.
Meanwhile, place the softened butter, one cup of raw, white sugar (save the extra quarter cup), and one cup of brown sugar in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar. If you don’t have a stand mixer, you can use an electric hand mixer for this step.
Add the oat mixture, aquafaba, flour, baking soda, sea salt, and cocoa to the bowl. Continue mixing on low speed and be sure to scrape down the sides of the bowl. If you were using a hand mixer to cream the butter and sugar, switch to mixing my hand to avoid over mixing.
Then, fold in half of the chocolate chips and pour the batter in the prepared baking dish. Sprinkle the remaining chocolate chips and the reserved quarter cup of sugar on top. Bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean (some melted chocolate is okay).
I hope you enjoy this Oatmeal Chocolate Chip Cake! Be sure to leave a rating on the recipe card below and let me know what you think in the comments. Happy baking!
More Recipes to Try
- Banana Chocolate Chip Cake
- Unforgettable Chocolate Chunk Cookies
- Oatmeal Chocolate Chunk Cookies
- Mocha Chocolate Cake
Oatmeal Chocolate Chip Cake
- 9×13 glass baking dish
- Tea kettle
- Stand mixer and paddle
- Preheat oven to 350°F and grease a 9×13 baking dish with butter.
- Heat the water in a tea kettle until boiling. Place the oats in a small bowl and pour the water on top. Let stand for 10 minutes.
- Meanwhile, place the softened butter, 1 cup of raw, white sugar, and 1 cup of brown sugar in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar.
- Add the oat mixture, aquafaba, flour, baking soda, sea salt, and cocoa. Continue mixing on low speed and be sure to scrape down the sides of the bowl.
- Fold in half of the chocolate chips.
- Pour the batter in the prepared baking dish.
- Sprinkle the remaining chocolate chips and the reserved ¼ cup of sugar on top.
- Bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean (some melted chocolate is okay). Enjoy!