Chocolate Chip Oat Cake

One of the grocery stores by the house stays open until 11pm. That final witching hour has to be the most amusing time to go. Not only do I wander aimlessly, but the clientele is totally different. Unique. Entertaining. I needed smoothie ingredients as I killed off the last of the almond + chocolate + banana + spinach. Instead of buying milk these days, since I only seem to use it for smoothies, I just throw 1/4 cup of almonds into a cup of water and blend. I don’t bother straining. Instant almond milk. I walked out with 2lbs of frozen spinach, two sweet potatoes, almonds, and avocados. I’m not exactly sure what that’s going to taste like tomorrow, but I’m going to go with awesome.

I toyed with the idea of getting bananas, but the avocados were already ripe and only 79 cents each. That’s a steal for Portland. The land of the $2.50 organic avocado. I refuse to pay for such blasphemy. 79 cents, though? Okay. I know I’ve ranted talked about bananas before. Summary: They’re notoriously green at both stores by the house. I still only buy what I need. I never leave myself excess for any banana baked good awesome very often [I feel like my sister and I were just talking about this...]

When I did have two bananas miraculously left over [I honestly have no idea how that happened], I jumped on the opportunity to make this cake from Angela at Oh She Glows. I realize the cake slices look a lot like the chocolate chip scones, but they’re really nothing like that. It’s moist, dense, banana-y cake with little pockets of melted chocolate. Oats give it such a heavier, and more moist texture. I liked it. A lot.

Inspiration: Oh She Glows

Ingredients

  • 2 cups oats, processed into flour
  • 1/2 cups rolled oats
  • 1/2 cup brown sugar, firmly packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons coconut oil, melted
  • 2 very ripe bananas
  • 1/3 cup applesauce
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate chips

Preparation

  1. Preheat oven to 350° and grease an 8″ cake pan.
  2. Process the 2 cups of oats into flour if you haven’t already.
  3. Whisk together the dry ingredients, except for the chocolate chips, in a large bowl.
  4. In another bowl, whisk together the wet ingredients.
  5. Mash the banana into the wet ingredients.
  6. Add the wet mixture to the dry, and gently mix until combined.
  7. Fold in chocolate chips.
  8. Pour into prepared pan.
  9. Level with a knife, spatula, or your fingers.
  10. Bake for 35-38 minutes, until a toothpick comes out clean.
  11. Allow to cool completely before eating.
  • http://forgottenbeast.wordpress.com forgottenbeast

    Haha, I worked 2nd shift at a grocery store for quite a while, and I can verify that the crowd gets immediately less “crowd” and immediately more weird from 9pm on. What do you use to strain your almond milk? I’d love to start making my own that way.

    • http://thehooteats.wordpress.com Michelle

      When it’s in the smoothie, I don’t strain it. I’ll take all the pulp. When I’ve made regular milk, though, I have a metal strainer like this: http://www.amazon.com/OXO-Grips-8-Inch-Double-Strainer/dp/B00004OCLX for when I’m in a hurry. Or if I want to do it right, I have a nut milk bag, but it’s totally a pain to clean. I don’t mind floaties, so I tend to just use the strainer.