Healthy Double Chocolate Oatmeal Snack Cake
Yields: 1 snack cake, 16 square slices
This oatmeal cake is perfect for any chocoholic! It’s full of rich chocolate flavor, similar to 72% dark chocolate, and it has the perfect moist and tender texture… Along with lots of mini chocolate chips generously sprinkled throughout. That’s definitely my idea of the perfect breakfast and snack! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator, and individual slices freeze (and reheat!) really well too.
  1. Preheat the oven to 350°F, and coat a 9”-square pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the oats, cocoa powder, flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Add in Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup and 1 tablespoon of milk. Alternate between adding the oat mixture and remaining 6 tablespoons of milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.) Gently stir in 3 ½ tablespoons of miniature chocolate chips.
  3. Spread the batter into the prepared pan, and gently press the remaining miniature chocolate chips on top. Bake at 350°F for 28-32 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool completely to room temperature in the pan before slicing and serving.
Notes: Instant oats are also known as quick-cooking or one-minute oats. They’re smaller and thinner than traditional old-fashioned rolled oats. You can find them in canisters right next to the old-fashioned oats at the grocery store. (You’ll also use instant oats in all of these snack cake recipes and these cookie recipes of mine, too!) In a pinch, to make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

Use regular unsweetened cocoa powder, like this. I don’t recommend substituting Dutched or special dark cocoa powder because they have a different acidity level, which will affect the taste and texture of your snack cake.

For the gluten-free flour, I recommend the following blend: ¼ cup (30g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ¼ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

It’s extremely important to measure the flour, cocoa powder, and oats correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of any will dry out your cake and give it a crumbly texture — especially the oats! They act like little sponges and soak up moisture from your cake batter. Too much cocoa powder will also make your snack cake taste bitter, rather than rich and chocolaty.

Honey or agave may be substituted for the pure maple syrup.

Any milk may be substituted for the nonfat milk.

For a sweeter flavor, increase the maple syrup by an additional 2 tablespoons (½ cup total), and decrease the milk by 2 tablespoons (5 tablespoons instead).

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at