Healthy Chocolate-Brown Sugar Oatmeal Cake

Wowza baby! This is one of the most incredible things ever! Moist, fudgy, hints of wholesome oats, and made in ONE saucepan! Like if chocolate cake and brown sugar-oatmeal had a baby. It's so additive.... Oh, I forgot, it's healthy too!

I know, that's great news, right?! So how is a fudgy cake "healthy"? First, I replaced almost half of the flour with oat flour, which is higher in protein in fiber and lower in carbs than regular flour. I also called for milk and yogurt - which can be any variety, from skim to whole (which cuts down on fat if you choose lighter milk/yogurt). Plus, the milk is "scalded" first, which adds a richness you can't get with regular milk. Lastly, I only used 4 tablespoons of butter in a cake that serves 12 to 16! There's just enough butter for flavor, which perfectly compliments the cocoa and makes it seem "fudgy". 

I also love this cake because you don't need an electric mixer! The batter comes together in a large saucepan - and then it goes straight to the baking pan! Easy cleanup AND a delicious cake? Sign me up! 

I served this for dessert, but since it's wholesome, it makes a great breakfast, brunch or midday day snack. 

Healthy Chocolate-Brown Sugar Oatmeal Cake

Cooking spray

1 cup all-purpose flour

3/4 cup oat flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt

1 1/4 cups milk

4 tablespoons butter, preferably unsalted 

1 3/4 cups packed light brown sugar
1 cup Greek yogurt

2 large eggs
1 tablespoon pure vanilla extract

Preheat the oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray.

In a large bowl, combine the flour, oat flour, cocoa, baking powder, baking soda, and salt. Mix well and set aside.  

In a large saucepan, combine the milk and butter. Set the pan over medium heat and cook until the butter melts and little bubbles appear around the edges of the pan. 

Remove the pan from the heat and whisk in the brown sugar. Whisk in the yogurt, eggs and vanilla. Whisk in the flour mixture until blended.

Pour the batter into the prepared pan and bake for 25 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the cake, in the pan, on a wire rack.

Serves 12-16