Chocolate-Oat-Nut-Cake
A rich and moist chocolate oat cake with crunchy nuts and melting chocolate chips, perfect for satisfying sweet cravings and suitable for chocolate lovers and gatherings.
Ingredients
- 1 1/2 cup flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1 cup quick-cooking or old fashioned rolled oats ⓘ
- 1 1/2 cup boiling water ⓘ
- 1 cup light brown sugar ⓘ
- 3 eggs ⓘ
- 3/4 cup chopped walnuts ⓘ
- confectioners sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1 tablespoon unsweetened cocoa
- 1/2 cup margarine softened ⓘ
- 1 cup white sugar ⓘ
- 12 oz semi-sweet chocolate chips ⓘ
Instructions
- Stir together flour, salt, baking soda, and cocoa; set aside.
- Put oatmeal in a bowl, stir in boiling water, and let stand about 10 minutes.
- Stir in margarine and both sugars.
- Add eggs and mix well.
- Beat in the flour mixture and mix thoroughly.
- Fold in half of the chocolate chips and spread in a greased 13 x 9 x 2-inch pan.
- Sprinkle remaining chocolate chips and chopped walnuts on top.
- Bake in a preheated 350°F oven for about 45 minutes.
- Cool in the pan and sprinkle with confectioners sugar before serving.
Tips & Substitutions
For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. If you prefer a nuttier flavor, consider using pecans instead of walnuts. Ensure the margarine is fully softened for easier mixing. For added richness, you can fold in a teaspoon of vanilla extract. If you want a bit of spice, a pinch of cinnamon would work well too.
Serving Suggestions
Serve the cake warm or at room temperature, dusted with confectioners sugar for a sweet finish. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, serve alongside a light fruit salad or with coffee for a delightful afternoon treat.
Storage & Reheating
Store leftover Chocolate-Oat-Nut-Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you want to enjoy it warm later, gently reheat individual slices in the microwave for about 10-15 seconds, ensuring the chocolate chips remain melty.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate-Oat-Nut-Cake contains roughly 581 calories, with 14g protein, 89g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (50% of the Daily Value), iron (50% of the Daily Value), and protein (28% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 910mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in this recipe?
Absolutely! While walnuts add a nice crunch, you can substitute them with pecans, almonds, or even hazelnuts based on your preference. Just keep in mind that the flavor profile may change slightly depending on the nut you choose.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding an extra tablespoon of cocoa powder to the batter or using dark chocolate chips instead of semi-sweet. You could also drizzle melted chocolate over the cooled cake for a decadent finish.
Is there a way to make this cake dairy-free?
Yes! You can replace margarine with a dairy-free alternative like coconut oil or a plant-based butter. Additionally, ensure that the chocolate chips are dairy-free, as some brands may contain milk products. This way, you can enjoy a delicious dairy-free dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).