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–+ servings
Single slice of chocolate oatmeal cake on a plate topped with a strawberry

3-Ingredient Chocolate Oatmeal Cake (No-Bake)

A rich, fudgy chocolate oatmeal cake made with dark chocolate, full-fat coconut milk, and quick oats. Mix, press, chill until firm, then slice and serve.
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Prep Time 10 minutes
Cook Time 0 minutes
chill time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 6 oz 170 g Dark chocolate high quality
  • 1 1/2 cups 375 ml Coconut milk full fat
  • 2 3/4 cups 220 g Quick oats

Equipment

  • Saucepan
  • Heat-safe mixing bowl
  • Spatula or wooden spoon
  • Measuring cups
  • Springform pan
  • Parchment paper

Method
 

  1. Line the bottom of a springform pan with parchment paper (lightly grease the sides if desired).
  2. Warm the coconut milk in a saucepan over medium heat until hot and steaming (do not boil).
  3. Place the dark chocolate in a heat-safe bowl and pour the hot coconut milk over it. Let sit 1 minute, then stir until smooth.
  4. Stir in the quick oats until fully coated and thick.
  5. Press the mixture firmly into the prepared pan and smooth the top.
  6. Let the cake cool to room temperature, then refrigerate until completely firm and easy to slice.
  7. Cool 30 minutes, then chill 1 hour for clean slices. Slice and serve.

Nutrition

Calories: 285kcalCarbohydrates: 29gProtein: 6gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 20mgPotassium: 240mgFiber: 5gSugar: 10gCalcium: 35mgIron: 3mg

Video

Notes

  • Full-fat coconut milk helps the cake set and slice cleanly.
  • Quick oats give the best texture; rolled oats will be chewier.
  • Press the mixture firmly into the pan and chill before slicing for neat pieces.
  • Serve with fresh strawberries for a bright contrast.

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