Mocha Oat Cake is a nutritious and delicious take on the classic Chocolate Cake.
If you thought oats were just breakfast food, think again, and try them in this fantastic mocha oat cake. I adore everything about oats: the flavor, the texture, the ease of preparation, the low price, the nutritional assets: Everything! those of you who have my latest cookbook know there’s absolutely nothing I don’t do with them, including mudpacks, which I don’t eat and don’t feed anyone: Thank G-d for small blessings, sure beats the expensive facials! Soups, puddings, salads, burgers, cookies, granola, overnight oat breakfast, cakes: yum!
Please don’t bother with quick oats!
Or worse, instant oats, not in this mocha oat cake and not anywhere: So sorry Mr Quaker but I cannot abide them. They have no flavor or texture to speak of. And they don’t save you more than a minute. Besides, they are useless in cookies and cakes.
In this deliciously funky mocha oat cake, the robust flavors of oats, coffee and cocoa are a great trio. You might want to make muffins out of the oat cake batter. Same recipe, same oven temperature; pour the batter into muffin molds and bake 30-40 minutes.
Hey how would you like to ice this mocha oat cake? Easy!
Scroll down, it’s there!
- 1 cup boiling water
- 1 cup old-fashioned oats
- 2 tablespoons instant coffee powder, decaf OK
- 2 pouches Cocoa Coffee Levana Nourishments
- 4 eggs
- 1 1/4 cups coconut sugar, or 2/3 coconut sugar and 1/2 cup stevia or truvia
- 1/3 cup pure cocoa powder
- 1 cup coconut oil or extra light olive oil
- 3 tablespoons dark rum, unflavored brandy or bourbon (skip if you would rather not include alcohol)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups flour: all purpose, whole wheat pastry or spelt
Optional: Chocolate Icing
That will be a snap: Melt 1 cup semisweet or bittersweet chocolate chips with 1 tablespoon oil and 1/4 cup milk or milk alternative (on very low flame or microwave) until just melted. Stir until smooth. Let the mixture cool slightly before drizzling on the cake.
Preheat the oven to 350 degrees.
Mix the water, oats and coffee in a bowl, and let the mixture soak while you prepare the rest of the batter.
In a food processor, cream the eggs with the sugar until light and creamy. Add the cocoa and the oil and mix again. Mix in the rum, vanilla, baking soda and salt, pulsing, until well combined. Pulse in the flour only until well combined. Pulse in the reserved oat mixture only until well combined.
Pour the batter into a greased tube pan, and bake 1 hour, or until a knife inserted in the center comes out clean. Invert the cake onto a cooling rack.
Muffins: Pour the batter into about 18 greased medium muffin molds, and bake about 30 minutes