The hardest thing about this recipe was finding a name for it. This was supposed to be pancakes, obviously this did not turn into pancakes. Not even close. This is a kind of pudding cake, with the texture of a flourless chocolate torte, yet with the oats it is more grainy than that. Difficult to describe indeed ~ but delicious to eat. It is heavenly, addictive and incredibly healthy to boot. So healthy and rich with energetic ingredients that I eat it for breakfast. Also it’s gluten free and vegan so no one feels left out.
So let’s have chocolate cake for breakfast. And you will feel great after you eat this cake. Pinky promise…
This recipe happened by mistake. Actually it happened by two mistakes. A while back I was measuring ingredients for muffins and I measured wrong. There was supposed to be a larger oat flour to coconut flour ratio and I goofed and reversed that. There was a whole lot of coconut flour and much less of the oat. The cocoa powder was in the mix too.
I packed up my measured mistake and labeled it. Not sure what to do with it all….
One bright and cheery morning my son woke and asked for chocolate pancakes. I pulled out my mis-measured flours and attempted pancakes. I figured this would be a great us for that. What happened was it never turned into pancakes. Instead it became a hot deep, dark chocolate oatmeal porridge with a very creamy texture. Simply divine.
We couldn’t get enough of it. You can enjoy this recipe just like that. No need to form a cake out of it, but certainly nice for presentation.
Don’t forget lots of fresh berries, whipped cream and pomegranate seeds.
Here is how the chocolate oat porridge transformed into a cake: the oatmeal that we did not eat I pressed into a baking dish. I dashed off to my workout and when I returned home the porridge had magically turned into cake!
For those of you who bake often with coconut flour then you know it absorbs huge quantities of liquids. Much more than you would think. It behaves differently from grain based flours in that respect. It also has a very fine texture and has the unique coconut flavor.
Have fun with cake shapes: You could also use silicone molds, cupcake pans. Dream something up and experiment.
Please do not hesitate to have this for dessert too. It is that good.
Also don’t forget to add more chocolate. One can never have enough chocolate. We are in love with carob chips too…which are free of refined sugars. Sometimes I enjoy their unique flavor instead of or with my chocolate. I also add these chips to my hot chocolate. They get all melty and fabulous on the bottom of my cup.
This would be a super fun treat to share with your Valentine. Be sure to have a few extra dollops of whipped cream available if you do this!
What is your favorite chocolate breakfast treat? Do you ever have cake for breakfast?
What is your most successful mistake in the kitchen?
- 123 grams Coconut Flour
- 77 grams gluten free Oat Flour
- 23 grams Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Powder
- a pinch of fine Sea Salt
- 240 grams Unsweetened Light Coconut Milk
- 405 grams Water
- 1 tablespoon unrefined Coconut Oil
- 85 grams chopped Unsweetened Chocolate, Dark Chocolate Chips or Unsweetened Carob Chips
- about 6 droppers full of Vanilla Stevia Drops, I use unsweetened chocolate, adjust to taste or don't add any additional sweetener if using sweetened chocolate
- Seasonal Fresh Fruit
- Toasted Nuts
- Unsweetened Toasted Coconut Flake
- Carob or Chocolate Chips
- dusting of Powdered Sugar or Cocoa Powder
- Whipped Cream
- In a medium bowl whisk together coconut flour, oat flour, cocoa powder, baking powder and salt. Mix together coconut milk and water. Pour the coconut milk and water into the flour mixture. Combine well, it will be thick and pasty. Mix in stevia and adjust to taste. Melt coconut oil over medium heat. Add batter and heat mixture for 5 to 6 minutes stirring constantly, scrap down sides and bottom throughout. A silicone spatula spoon is very good for this. Stir in chocolate chips.
- Spray a 9 X 9 inch baking dish with cooking spray. Transfer batter to the baking dish flatten with the back of your spatula. Let cool in the fridge for about one hour. Gently loosen the edges of your chocolate cake with a spatula. Carefully flip out onto a plate or leave in the pan for serving. Top with fresh fruit or any toppings you desire.
- You will need to adjust the sweetness of your pudding cake according to what kind of chocolate you use. I like unsweetened baking chocolate with 4 droppers full of vanilla stevia drops. If you use sweetened chocolate, make changes according to taste. You might not need any additional sweetener at all.
- Serve at any temperature, but it is extra wonderful when warmed with cool berries and whipped cream.
- This does not have the texture of a traditional cake ~ it has more of a creamy, oatie, slightly grainy pudding texture.
Chocolate Breakfast Cake Recipe Links
- Apple Carrot Gluten Free Breakfast Cake Simply Sugar & Gluten Free
- Blueberry Orange Breakfast Cake The Butter Dish
- Pear Spice Cake with Toasted Walnuts Family Fresh Cooking
- Sweet Strawberry Snack Cakes ~ Gluten Free Family Fresh Cooking
- Upside Down Three Layer Apple Pecan Breakfast Cake Oh She Glows
- Zucchini Apple Breakfast Cake with Cashew Glaze Healthful Pursuit