Oatmeal Raisin Chocolate Chip Cake


Found another yummy treat from the Snacking Cake cookbook by Yossy Arefi. This cake has all the flavors of the cookie version, now in a fluffy sliceable cake. Her original recipe (ingredients) is listed, with my notes on my minor modifications.

Oatmeal Raisin Chocolate Chip Cake [prep: 10-mins; cook: 30 – 40-mins; rest: 15-mins; makes: 8″ cake]

ingredients

  • 1 cup light or dark brown sugar (I used light)
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup neutral oil, like canola or grapeseed (I used Smart Balance Omega Oil)
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon (I substituted with allspice & ground cloves)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt
  • a few grates of nutmeg
  • 1-1/4 cups all-purpose flour
  • 3/4 cup chocolate chips (any variety)
  • 1/2 cup + 2 tablespoons old-fashioned rolled oats
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

modifications

  • 1/2 cup raisins
  • 1/8 cup hemp seeds
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves

instructions

  • adjust oven rack to the center position & preheat oven to 350°; butter or coat an 8″ square pan with nonstick spray; line pan with a parchment paper strip that hangs over 2 of the pan’s edges
  • in a large bowl, whisk brown sugar & eggs until pale & foamy, about 1-min; add milk, oil, butter, cinnamon, vanilla, salt, & nutmeg; whisk until smooth & emulsified
  • add flour, chocolate chips, 1/2 cup of oats, baking powder, & baking soda to mixture (modification: add raisins, hemp seeds, allspice, & cloves); stir with a rubber spatula until well-combined & smooth
  • pour batter into pan, tap gently on the counter to release any air bubbles, & smooth the top of the batter with a spatula; sprinkle remaining oats over batter
  • bake until puffed & golden, & the tester inserted into the cake’s center comes out clean (≈40-mins)
  • allow cake to cool in pan for 15-mins before unmolding onto a wire rack to cool completely (well-wrapped cake can be stored at room temperature for up to 3 days; this fav snack cake barely made it to the end of the day 😉)