Chocolate Oatmeal Cake is 3 ingredients, gluten-free, vegan, and eggless cake. The perfect dessert or snack any day of the week!
This cake has only 3 ingredients and can be mixed together very quickly. The cake is simple, easy, and delicious.
Chocolate and oatmeal are a pretty perfect combination. These sweet treats pack a serious chocolate punch, combining the richness of chocolate with the satisfying crunch of oats.
And because they’re not baked, they stay soft and gooey, so every bite is melt-in-your-mouth delicious.
Why you’ll love this recipe?
It is so versatile: It could be a snack, a dessert, a healthy treat, or something to bring to an office potluck or brunch!
Three ingredients: three easy ingredients and ten minutes of preparation are all you’ll need to whip this delicious cake and it is completely foolproof!
Instead of dark chocolate, you could use milk chocolate chips, semisweet chocolate, or white chocolate chips instead.
Dietary friendly: They also happen to be completely vegan, dairy-free, and gluten-free.
Incredibly delicious: so sweet with chocolate and coconut flavor.
What Kind of Oats Do You Use for Cake?
I used old quick oats in this recipe.
Quick oats are essentially old-fashioned oats that have been roughly chopped.
You can make them yourself by pulsing old-fashioned oats in the blender or food processor about 3-4 times.
How to Store Chocolate Oatmeal Cake in the Fridge?
Allow to completely cool and then store the leftover no-bake chocolate oatmeal cake in an airtight container in the refrigerator for up to 2 weeks.
How to Store Chocolate Oatmeal Cake in the Freezer?
Place the cake in an airtight container in the freezer for up to 1 month.
The soft and chewy, no-bake chocolate oatmeal cake is a dessert loved by the whole family. The only thing easier than making these Chocolate Oatmeal Cakes is eating them…. Enjoy!
- 8 oz Dark chocolate, chopped
- 1 ½ cup Coconut milk
- 2 ½ cups Quick oats
- Line a 6 inch springform pan with parchment paper, both bottom and inner sides, set aside
- Chop the chocolate and place in a heatproof bowl.
- In a small saucepan, bring the coconut milk to a simmer, pour over the chocolate.
- Let this sit for 2 minutes, then stir until melted and smooth.
- Add the quick oats to the chocolate mixture and stir until combined.
- Pour the batter into the pan and let it cool down in the refrigerator for 4 hours
- Remove the springform pan sides, add chopped chocolate over the top of the cake if desired