Chocolate Oat Snack Cake
There's something undeniably cozy about a warm, freshly baked Chocolate Oat Snack Cake. This cake is moist, with rich chocolatey goodness and a hint of nutty oats, creating a delightful and comforting dessert experience.
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1/3 cup vegetable oil
- 1 cup milk (or milk substitute)
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square or round baking pan.
- In a large mixing bowl, combine rolled oats, flour, cocoa powder, baking powder, baking soda, and salt. Whisk until combined.
- In another bowl, mix sugar and vegetable oil until well combined. Add eggs, milk, and vanilla extract and whisk until smooth.
- Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined, making sure not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature ingredients for a smoother batter. Add chocolate chips for extra chocolatey goodness. Store in an airtight container at room temperature for up to three days.