Monday, October 18, 2010
Chocolate Oat Cake - Healthier Version
Picture by Taste of Home. My cake looks very similar other than mine is a bit fluffier :)
I LOVE chocolate oat cakes. The main reason (even before I was a health nut) is because they were not sickly sweet. I had a recipe here at home that I wanted to convert using all natural sweeteners. It still takes unbleached flour instead of whole wheat but other than that, it's a lot more healthy than most cakes. Keep in mind, this is not meant to be really sweet. It does however satisfy my sweet tooth. This was my first time converting a cake recipe over to partial honey as an ingredient. I'm very excited with the texture and flavor. Yeah! A huge thanks to my sil, Beka for always encouraging me to keep trying :)
1 cup old fashioned oats
1 1/2 cups boiling water
2/3 cup rapadura, sucunat or demera (I used rapadure aka whole cane sugar)
1/2 cup softened butter
2 large eggs
3/4 cup honey
1 3/4 cups unbleached flour
1 1/4 teaspoon baking soda
1 heaping tablespoon cocoa
1/2 teaspoon sea salt
1. Mix together water, oats and rapadura. Let sit for 10 minutes.
2. While the above mixture is sitting, mix together the softened butter and eggs in their own separate bowl.
3. After the 10 minutes is up, add the egg and butter mixture to the oat mixture and stir well.
4. Add in the rest of the ingredients and stir well till all ingredients are combined well.
5. Grease pan with coconut oil (or your preferred oil) and pour batter in pan.
6. Bake at 325 degrees for 35-40 minutes till cake is set.
Optional: I like to sprinkle chocolate chips and chopped nuts on the top. It really makes the cake! It takes the place of frosting.