- Why did the cake become crumbly?
- You probably mixed the batter for too long, or added too much flour. Oats tend to absorb a lot of liquid, so accurate measuring is important.
- Can I substitute the coconut oil?
- Yes, any neutral vegetable oil (e.g. sunflower) works, but coconut oil gives a nice, more buttery texture after cooling.
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Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
Oreo Macarons
Elk meat doughnuts (venison)
Greek spinach rice
Spiced cauliflower and pea samosas
Zesty honey and ginger lemonade
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Japanese natto with karashi mustard & spring onion
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Vegan Chocolate Oat Cake
The speciality of this cake is the fortunate meeting of oat flour and cocoa: the natural starch content of the oats ensures a moist, dense texture even without eggs, while the acidity of the cocoa reacts with the baking powder, making the batter rise and become light. Don't expect a dry sponge, but rather a rich, brownie-like experience that becomes perhaps even more delicious the next day as the flavours mature.
Ingredients
200
g
Oat flour (finely ground)
50
g
Cocoa powder (unsweetened)
200
ml
Plant-based milk (room temperature)
100
g
Coconut oil (liquid)
100
g
Sugar
1
tsp
Baking powder
1
tsp
Vanilla extract
100
g
Dark chocolate (min. 70%)
1
pinch
Salt
Shopping List (0)
Equipment Needed
- 20 cm springform cake tin
- Large mixing bowl
- Hand whisk
- Silicone spatula
- Wire rack for cooling
Allergen Information
Cereals containing gluten (oats)
Soya (possible in chocolate)
Instructions
1
✓
Preheat the oven to 180°C / 160°C Fan. Line the bottom of the cake tin with baking paper and lightly oil the sides.
Tip: The paper prevents the bottom from burning, and the oiled side allows the batter to 'climb', baking more evenly.
2
✓
In a large bowl, mix the dry ingredients: oat flour, cocoa powder, sugar, baking powder and salt. Whisk thoroughly to get a uniform, light brown powder.
Tip: Salt enhances the chocolate flavour, and thorough mixing prevents the baking powder from concentrating in one spot (homogenisation).
3
✓
Mix the liquid coconut oil with the room temperature plant milk and vanilla.
Tip: It is important that the milk is not cold, otherwise the coconut oil will solidify and curdle immediately (emulsion problem).
4
✓
Pour the liquid into the dry mixture and mix with a spatula or wooden spoon just until the flour disappears. Do not overwork!
Tip: If mixed too long, the batter becomes gummy and heavy after baking (gluten development and starch gelatinisation).
5
✓
Chop the dark chocolate into rough chunks and fold into the batter.
Tip: The larger chocolate chunks melt during baking, creating runny 'pockets' in the cake.
6
✓
Pour the mixture into the tin, smooth the top. Bake for 30-35 minutes. It's ready when the top is firm and there is a lovely chocolate smell, but a skewer inserted might still have a few moist crumbs clinging to it.
Tip: Do not dry it out! Vegan cakes firm up while cooling.
7
✓
Leave to cool in the tin for 10 minutes, then remove the ring and cool completely on a wire rack before slicing.
Tip: The structure of the hot cake is still unstable; during cooling the starch retrogrades (recrystallises), making it sliceable.
Recipe FAQ
Ingredients
- 200 g Oat flour (finely ground)
- 50 g Cocoa powder (unsweetened)
- 200 ml Plant-based milk (room temperature)
- 100 g Coconut oil (liquid)
- 100 g Sugar
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 100 g Dark chocolate (min. 70%)
- 1 pinch Salt