This Healthy Blender Chocolate Cake is a quick and easy way to satisfy chocolate cravings while keeping things nutritious. Made with wholesome ingredients like oat flour, cacao powder, and maple syrup, this cake is naturally sweetened and blended in just seconds before baking. It’s a guilt-free dessert that’s moist, rich, and perfect for any occasion.

Why You’ll Love This Recipe

Quick and Easy: The entire batter is made in a blender, making preparation effortless.
Healthier Ingredients: Made with oat flour, natural sweeteners, and cacao powder for a nutrient-rich treat.
Naturally Sweetened: Uses maple syrup or honey instead of refined sugar.
Moist and Delicious: The combination of milk, oil, and cacao ensures a soft and fudgy texture.
Versatile: Can be made gluten-free, dairy-free, or with alternative flours.

Ingredients

For the Cake:

1/3 cup olive oil (or neutral oil/melted butter)
1/3 cup maple syrup (or honey)
3/4 cup milk (of choice)
1 egg
1 tsp vanilla extract
1 ¼ cups oat flour
1/4 cup cacao powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp espresso powder (optional)

For the Glaze:

1/2 cup dairy-free chocolate chips
1 tbsp oil
1/4 cup chopped walnuts

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cake:

Preheat the Oven: Set to 350℉. Line a 6-inch round cake pan with parchment paper.
Blend Ingredients: Add all cake ingredients to a blender in the order listed. Blend for 5-10 seconds until smooth.
Bake: Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out mostly clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before adding the glaze.

2. Prepare the Glaze:

Melt Chocolate: In a small pot over low heat, stir together oil and chocolate chips until smooth.
Add Nuts: Stir in chopped walnuts and drizzle over the cooled cake.

Servings and Timing

Servings: 8 slices
Prep Time: 5 minutes
Cook Time: 35-40 minutes
Total Time: 50 minutes

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps for up to 5 days. Allow to come to room temperature before serving.
Freezer: Store individual slices wrapped in plastic wrap for up to 3 months. Thaw at room temperature.

FAQs

Can I make this cake gluten-free?

Yes! Oat flour is naturally gluten-free, but ensure you’re using certified gluten-free oats if needed.

What can I use instead of maple syrup?

Honey or date syrup can be used as a 1:1 substitute.

Can I make this cake dairy-free?

Yes, just use plant-based milk like almond, coconut, or oat milk.

How can I make this cake fluffier?

Ensure the batter is not over-blended, and don’t skip the baking powder and soda.

Can I replace oat flour with another flour?

Yes, almond flour can be used with adjustments (see notes in the recipe), or whole wheat and all-purpose flour work without changes.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Stir in 1/4 cup of chocolate chips or chopped nuts before baking.

What can I substitute for olive oil?

Any neutral oil or melted butter will work.

Why add espresso powder?

It enhances the chocolate flavor but is optional.

Can I double this recipe?

Yes, use an 8-inch pan and increase baking time by 5-10 minutes.

How do I prevent the cake from being dry?

Avoid overbaking, and measure ingredients accurately.

Conclusion

This Healthy Blender Chocolate Cake is a perfect blend of convenience and indulgence. With its quick preparation, simple ingredients, and rich chocolate taste, it’s a great option for a healthier dessert without sacrificing flavor. Whether you’re looking for a gluten-free, dairy-free, or naturally sweetened treat, this cake is sure to satisfy!