Mocha Oatmeal Cake
A rich, moist mocha oatmeal cake combining the bold flavors of coffee and chocolate with hearty oats, perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Pour boiling water over instant coffee and stir.
- Add quick oats, cover, and let stand for 20 minutes.
- Beat together the margarine, white sugar, and brown sugar.
- Add vanilla and eggs to the oat mixture and mix well.
- Sift together the flour, baking soda, salt, and cocoa, then stir into the wet mixture.
- Pour batter into a greased pan and bake at 350°F for 50 to 55 minutes.
Tips & Substitutions
To enhance the mocha flavor, consider using espresso powder instead of instant coffee. You can also substitute the margarine with unsalted butter if preferred. For a gluten-free option, use a gluten-free all-purpose flour in place of regular flour. Make sure to sift your dry ingredients to avoid clumps and ensure even mixing.
Serving Suggestions
Serve the mocha oatmeal cake warm or at room temperature, dusted with powdered sugar or drizzled with chocolate ganache for added indulgence. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch treat, consider serving it alongside a fresh fruit salad or the Easy Cranberry Crisp.
Storage & Reheating
Store leftover mocha oatmeal cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm in the oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mocha Oatmeal Cake contains roughly 1068 calories, with 13g protein, 145g carbohydrates, and 29g fat. It is an excellent source of iron (29% of the Daily Value), protein (27% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2380mg per serving (103% 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 regular oats instead of quick oats?
Using regular oats will change the texture and may require a longer soaking time. Quick oats absorb water faster, making the cake more tender. If using regular oats, allow them to soak in boiling water for at least 30 minutes before proceeding with the recipe.
What can I replace the margarine with?
You can replace margarine with unsalted butter for a richer flavor. If you're looking for a dairy-free option, coconut oil or a plant-based margarine can also work well, just be sure to melt it before mixing with the sugars.
Can I make this cake ahead of time?
Yes, this mocha oatmeal cake can be made ahead of time. Bake the cake and allow it to cool completely before wrapping it tightly in plastic wrap. It can be stored at room temperature for a couple of days or in the fridge for up to a week. Just reheat before serving for the best texture.
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).