Oatmeal Chocolate Chip Cake
This Oatmeal Chocolate Chip Cake offers a moist, hearty texture with the wholesome flavor of oats and rich chocolate chips, making it a delightful treat for chocolate lovers and dessert enthusiasts alike. Its combination of nutty, sweet, and chocolaty notes makes it perfect for casual gatherings or family desserts.
Ingredients
Instructions
- Pour boiling water over oatmeal and let stand for 10 minutes.
- Add brown sugar, white sugar, and margarine; stir well until combined.
- Add eggs and mix thoroughly.
- Sift together flour, soda, salt, and cocoa; add dry ingredients to the mixture.
- Stir in 6 ounces of chocolate chips.
- Pour batter into a greased cake pan.
- Sprinkle 3/4 cup nuts and 6 ounces chocolate chips on top.
- Bake at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with unsweetened applesauce. You can use quick oats instead of uncooked oatmeal, but the texture will differ slightly. If you prefer a nut-free version, simply omit the nuts or replace them with additional chocolate chips. To enhance the chocolate flavor, consider adding a teaspoon of instant espresso powder.
Serving Suggestions
This Oatmeal Chocolate Chip Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served with fresh fruit for a lighter touch. Consider enjoying it alongside a cup of coffee or tea for a delightful afternoon treat or dessert.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm it in an oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Chocolate Chip Cake contains roughly 686 calories, with 15g protein, 110g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (51% of the Daily Value), iron (45% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 784mg per serving (34% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. If you want to maintain fluffiness, consider using a mix of whole wheat and all-purpose flour in a 1:1 ratio.
What can I use instead of margarine?
You can replace margarine with an equal amount of unsalted butter or coconut oil for a dairy-free option. If you're looking for a lower-fat alternative, unsweetened applesauce works well, though it will alter the cake's texture slightly.
Is this cake suitable for freezing?
Yes, this cake freezes well! Wrap individual slices in plastic wrap and then place them in an airtight container or freezer bag. It can be frozen for up to three months. Thaw at room temperature or microwave for a quick treat.
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).