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

3-Ingredient Chocolate Oatmeal Cake Recipe

A fudgy chocolate oat cake made with dark chocolate, coconut milk, and quick oats—mix, press, bake, and slice.
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Prep Time 10 minutes
Cook Time 25 minutes
chill time 1 hour 30 minutes
Total Time 2 hours 5 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. Bake at 350°F (175°C) for 20–25 minutes, until set.
  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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