Sometimes…you just want dessert. I’m sure you know what I mean. I know you do.
I’m all about full-fat, full-sugar, full-food-coma-inducing desserts as an indulgence every now and again. But I have found that the more of a health nut I become (yes, I’m fully embracing the nutty), the less pleasure I get from gorging myself on food that I know is doing my body harm in the long term. What I do get pleasure from is making a sweet treat that is not only “acceptable” nutritionally, but actually good for me! I get pleasure from making a dessert that I don’t have to slap my husband’s hand away from out of fear for his cholesterol. Enter, this delicious cake…
This cake is adapted from the Rustic Chocolate Chip Banana Oat Cake by Oh She Glows. That cake was one of the first recipes I tried after discovering the healthy living blogworld, and I remember that day like it was yesterday. Jason and I sat over the oven eating that cake in complete shock that it was vegan and tasted so darn good, and we ate it so fast that I made another one later that week. Those memories definitely came back when eating this cake, which is a chocolate version with a sweet coconut glaze german chocolate cake style. The cake is deliciously moist and full of chocolate and banana flavor that will keep you going back for another bite…and then another.
Please try this. You can eat it for breakfast and your cholesterol won’t mind one bit. 😉
Luscious German Chocolate Oat Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: bake food processor dessert quick bread vegan banana chocolate oats cake
Ingredients (serves 8)
For the Cake
- 1 1/2 c. oat flour (you can make this yourself by processing oats down in a food processor until they become a fine powder)
- 1/2 c. whole wheat pastry flour
- 1/2 c. unsweetened cocoa powder
- 1/3 c. quick-cooking or old fashioned oats
- 1/3 c. brown sugar, packed
- 1/2 t. baking soda
- 1 t. baking powder
- 1/2 t. salt
- 2/3 c. almond milk
- 1/4 c. melted coconut oil
- 1 t. instant coffee granules (optional)
- 1 t. vanilla extract
- 1/2 c. applesauce
- 2 medium very ripe bananas, pureed in food processor or mashed
- 1/2 c. chocolate chips
For the Coconut Glaze
- 1 very ripe banana
- 1/2 c. powdered sugar
- 1/2 t. vanilla
- 1 c. shredded coconut
For the Cake
Preheat oven to 350 degrees.
In a medium mixing bowl, combine the flours, oats, cocoa powder, brown sugar, salt, baking powder, and baking soda.
In a separate bowl (or a liquid measuring cup), whisk together the almond milk, coconut oil, applesauce, banana puree, coffee granules, and vanilla.
Pour the wet ingredients into the dry and stir well to combine. Fold in the chocolate chips.
Grease a baking dish or cake pan and pour the batter into the pan, spreading to make sure it’s even.
Bake for about 30 minutes, or until the cake springs back when lightly pressed upon and a toothpick inserted comes out clean.
Let the cake cool in the pan for 30 minutes before glazing and eating.
For the Glaze
Puree the banana in a food processor for 30 seconds, or until it’s very smooth and creamy. Scrape down the sides of the bowl and repeat if necessary.
Add the powdered sugar and vanilla to the bowl and process again until it’s smooth and creamy.
Empty the mixture into a bowl and stir in the coconut until it’s well combined.
Spread onto cooled cake and enjoy!
I have to hand it to Angela yet again, using a banana as the base for a glaze is genius! I don’t know how it works but it does! Who knew bananas were so versatile!
Three cheers for indulgences that don’t clog your arteries (in fact, all the oats in this cake may help un-clear them! :P)! Perfect for my ferocious sweet tooth.
And my #MarchPhotoaDay today, the prompt was ‘bedside’:
I LOVE that candle…my sweet tooth strikes again.
Thanks for reading!