How have you been? How is your summer going? Mine’s been… super-BUSY! …Because my kids are on their SUMMER BREAK! Aaaaaaa! It gets crazy sometimes because a Summer Break means FULL TIME parenting which means being around to DO THINGS and take care of everyone, well… 24/7!
Well… there is plenty of good things about a Summer Break… Like not having to rush out of the door in the mornings to get everyone to school on time, or making sure that everyone’s homework is done… There’s also going places and doing things. Like partying and visiting family and friends…
But sometimes the lack of schooltime-based routine may get erratic which affects all aspects of life. And above all it shows in the kitchen. Yes: with the family outings, trips and playdates, my kitchen has become completely overloaded with all sorts of leftovers!
…Beginning with the oatmeal that I’ve cooked for the whole family the other day that no one eat because our friends wanted to meet up for breakfast and so… we ended up eating out… …Ending with lots of overripe fruit that no one had the time to/was not in the mood to/had a chance to eat…
And so with the overload of leftovers waiting to be used up and with me still craving my dessert I decided to bake something simple, healthy (no regrets about an extra slice for me!) but at the same time gooey, decadent, delicious AND at the same time… practical.
So when I was standing in the middle of the kitchen thinking about what to do with the pleasantly-smelling, but now cold and day-old cooked oats, I had this great idea.
It’s also extra-moist. And if you blend it with a little bit of cocoa, sugar, an extra punch of protein from some beans and egg whites and a tiny bit of healthy fat – it’ll provide a great, superior texture to a moist, sticky, gooey and yummy Healthy Chocolate Cake!
…Drizzled with a some low-fat chocolate glaze that I made with the extra coconut milk that I also had to use up after opening it for a family-favorite curry, the cake turned out to be a great success!
Gobble, gobble, gobble!
Yum! I needed that chocolate!!!! 🙂 SOOO good!
- 1/2 cup cocoa powder
- 1/4 cup powdered sugar
- 2-3 tbsp coconut milk
- Preheat the oven to 350F.
- Drain and rinse the beans. Add the beans, cooked oats, banana, coconut milk, egg whites, cocoa powder, sugar, vanilla extract, baking powder and salt to a blender and blend until everything is very smooth.
- Because the flour would make it difficult to blend the dough, take the dough out of the blender and in a big bowl mix the flour into it. Stir until it's incorporated.
- Pour the dough in a baking pan (I like using my springform pan since it's really easy to take the cake out of it), and bake for about 1 hour. After an hour check your cake with a wooden pick and if it still feels wet bake it for another 10 minutes (this is what I did because I like it when my cake comes out dense)
- To make the glaze put 2 tbsp of coconut milk in a mixing bowl. Add the cocoa and the sugar. Mix well. If the glaze seems too sticky, add some more coconut milk to thin it out. (I added about 1 more tbsp).
- Drizzle the glaze over the cake and enjoy every bite!
*I had some leftover regular (full-fat) coconut milk in my fridge, and with it I only added 1 tbsp of oil to the cake since the regular coconut milk is pretty fattening. If you are using almond milk or low-fat coconut milk, I'd recommend using 2 tbsp of oil.