Chocolate Oatmeal Pudding Breakfast Cake Recipe: Great for Dessert too! on MarlaMeridith.com

Chocolate Oatmeal Pudding Breakfast Cake

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Chocolate cake for Valentine's Day with berries and chocolate chips

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…
Chocolate cake for Valentine's Day with berries and chocolate chips
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….

Chocolate cake for Valentine's Day with berries and carob chips

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.

Fresh raspberries and pomegranate seeds in little white porcelain espresso cup

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!

Chocolate cake for Valentine's Day with berries and chocolate chips

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.

Chocolate cake for Valentine's Day with berries and chocolate chips

Have fun with cake shapes: You could also use silicone molds, cupcake pans. Dream something up and experiment.

Chocolate cake for Valentine's Day with berries and chocolate chips

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.

Carob chips in a little white espresso 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!

Chocolate cake for Valentine's Day with berries and chocolate chips

What is your favorite chocolate breakfast treat? Do you ever have cake for breakfast?

What is your most successful mistake in the kitchen?

Chocolate Oatmeal Pudding Breakfast Cake

Yield: 6 servings

Chocolate Oatmeal Pudding Breakfast Cake

Ingredients

Method

  • 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.
  • Notes
  • 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.
https://marlameridith.com/chocolate-bread-pudding-breakfast-cake-recipe/

Chocolate Breakfast Cake Recipe Links

129 Responses to Chocolate Oatmeal Pudding Breakfast Cake

  1. I’m anxious to try this decadently healthy (have never used those two words together) recipe! And your comments on the coconut flour will come in handy since I have yet to cook with that ingredient.

    • Hi Amy! Thanks for asking, I added the changes to the recipe. It is one tablespoon of coconut oil and the stevia goes in the batter once you have combined the wet + dry ingredients :)

  2. Marla, it’s gorgeous! I love raspberries and with chocolate, double yum.

    Of course the pics are beautiful and the red theme is perfect for Valentine’s Day…but from you, I know you pre-plan your recipes to coincide with holidays (life of a successful blogger!) :)

    • Heather, kitchen mistakes are usually frustrating. Thankfully this time the ingredients did not need to go in the trash ~ especially that coconut flour. That stuff is pretty pricy…chocolate + breakfast always makes me smile too :)

  3. I can’t say that my mistakes have ever turned in anything as awesome as this. With the pop of red berries on top, this looks like the perfect Valentine’s dessert/breakfast/afternoon snack.

  4. No matter what you call it, I call it beautiful and delicious! it really does sound amazing! We just had carob in our smoothie the other day~mmmmm!

  5. Hi Marla!
    I feel like you posted this one just for me! I love all if your posts and also follow you on Pinterest and Instagram! I have always eaten pretty healthy but have a definite sweet tooth! However, after having thyroid cancer and now no more thyroid, I have some hormone issues that have caused me to gain some weight. Alas, now I really watch what I eat, all the time! Thus, I am grateful to healthy sweet recipes like this that keep me from feeling deprived while I dig to find myself again! I have to ask though, what’s the 411 on the beautiful dishes?? They are almost too pretty to be photographed with this dish- wildly distracting! :) Can you whisper where you got those?? Thanks for being a sunny ray in my sky!
    Janine

    • Hi Janine, thanks for sharing your story and journey with me. You are so uplifting and positive! Are you talking about those little, circular round dishes? Those are from some local store in the OC that a gal took me to last year. I have not a clue the name…a lot of my white porcelain I purchase at Sur La Table though.
      Best of luck in your road to wellness ~ sounds like you are doing awesome! Hope you get to enjoy this cake soon :)

  6. Marla! Ok, we’re on the same page once again – I’m doing a raspberry {and almond} breakfast cake this week too – hahaha. But yours has chocolate and I gotta say…I’d like a slice of this right now. Or sooner.

  7. What a wonderful creation by “mistake”! :) I’ve never cook with coconut flour before. Do you grind your own coconut flour or are they store bought? I really want to try this recipe as I know it’ll be a hit at my family table!

  8. Marla! I love that new photo of you! Gorgeous!!
    Love the idea of dessert for breakfast. Especially one you don’t need to feel guilty about. Your photos are so beautiful.

    • Jennifer, that is too funny. Let me know how your cake turns out if you try it. We are all so used to using non-coconutty flours so it is very easy to use too much! Hopefully yours will be a happy mistake too.

  9. My kids would go crazy for this especially with the berries on top. I do believe though they’d give me a funny look if I served them chocolate cake for breakfast. They’d probably be thinking….”Ok, we’ve finally broken her….she’s given up.”

    • Shawna, yup we need to be careful about that. These kind of things happen on the weekend so I don’t confuse them too much! Teaching them “cake for breakfast” would not be the best…

    • Hi Kat, I have heard of waffle cookies! They are so pretty ~ they are an Italian cookie called Pizzelle. I have not made any yet but would love to! You need a pizzelle iron of which I do not have. Yet 😉

  10. Marla, this breakfast cake is SO beautiful. How do you dig into all this stunning food after photographing it? I’d want to just put it in a museum case or something, just to be ogled at. Your family is so lucky to enjoy these delicious treats and have such a talented wife & mother behind them all. Thanks for sharing!

  11. I made this tonight and unfortunately my results were not as good as yours. The texture was odd – not a cake or a pudding – and grainy. The flavor was good but the appearance and texture were off-putting. I hope everyone else has better results!

    • Liz, I just changed the measurements of this recipe to weight only for best results. Glad the flavor worked out for you ~ yes, the texture is tricky to explain. Gotta also top it with whipped cream & berries for a visually appealing breakfast or dessert.

  12. Marla, this is amazing! The featured photo jumped off the tastespotting.com page, I clicked through and beamed a giant smile when it brought me to your page. You creative foodie genius, you! Great work – amazing post.
    Dane

  13. This looks indulgent and delish! I am going to try to replace some of the flour with protein powder and see how it turns out! Thank you so very much for this yummy sounding recipe!

  14. Just tried making this for our daughter’s birthday. I wish I would have read the comments to see just how many people have been able to reproduce this but we turned out something that doesn’t look appealing at all.

    It doesn’t set at all. It’s almost like this thing needs to be baked or something instead.

    Very disappointed that there are so many comments on this blog post but I can only count one or two actual attempts at making it.

    I guess this is why we bought ice cream too. 😛

    Jeff

    • Hi Jeff, so sorry to hear about your results with this recipe. After another re-test I decided to use weight only measurements and I also re-described the texture. It is a thick enough pudding to be flipped from the pan, it sets enough for that over here. We just enjoyed this pudding-cake for breakfast….with smiles :) Good thing you had that ice cream handy & I hope your daughter had a wonderful birthday! If you ever try this again you gotta use some whipped cream & berries for a pretty presentation. Thanks for your insightful comment.

  15. Love this recipe…and since we are on the anti-candida diet i think we can make it with just 1 or 2 substitutions. thanks

  16. Good morning! I have two girls that I work out with every morning and one of their birthdays was today. I decided to surprise them and give them the morning off from working out and have breakfast instead. I was not willing, however, to go eat someplace that would make me feel horrendous afterwards and when I found this recipe I knew I must try it. I made it last night (because I really didn’t feel like waking up at 3am this morning to make it) and I let it sit in the fridge overnight. IT. WAS. AWESOME!!! Neither of the two other girls are very “adventurous” in the kitchen so I was a little nervous what they would think, but this was sinfully good and a BIG hit with all three of us!! Thank you for your creativity and for sharing with the rest of us!!

    • Liz, such a wonderful surprise to receive your comment today!! I am so happy this recipe worked out so well for you and your friends. Wonderful to think my Chocolate Bread Pudding Cake was part of a FUN + healthy birthday celebration :) Have a great day!

  17. It looks amazing! But, since I rarely bake or cook, I know I wouldn’t buy or use a scale. Is there any way you would consider giving me the original measurements in cups, tablespoons, etc? I won’t hold a grudge if it doesn’t turn out. I’d be happy to take my chances.

  18. This recipe looks so good and full of healthy ingredients! About the unsweetened baking chocolates, did you use them as toppings of the cake? Would they be too bitter if you don’t melt them and mix with stevia or other sweeteners? Thanks.

  19. Upon discovering this beautiful chocolate breakfast I couldn’t wait to dive right in and give it a try. I waited for a special time where I could share it with my girlfriends, so I made it this morning before work-out then served it at Book Club. I didn’t measure in grams, but calculated into oz. I let it sit in the refrigerator for an hour and 1/2. It was still mush. Very unappealing. I did expect a grainy texture so that wasn’t a surprise. Do you have any suggestions in making it firm up? Maybe chill longer? I don’t want to give up on this recipe as it certainly had a nice flavor, just would’ve prefered a dense cake texture. Thanks!

  20. Wait, you don’t have to put in the oven? Just an our in the fridge?
    I want to make this today but i don’t want to mess it up.
    I think your website is so inspiring and this is the first time I make a recipe of it!
    I will wait your answer! :)

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