Can I make this cake without eggs?

Yes! Substitute flax eggs or an extra mashed banana for binding.

What if I don’t have oats?

You can blend rolled oats into oat flour or use almond flour as an alternative.

Absolutely! It’s delicious on its own, but the dark chocolate adds a nice touch.

Yes! Kids love it, and it’s a great way to sneak in some healthy ingredients.

Absolutely! Try adding chopped apples, pears, or even blueberries for a fruity twist.

Use extra mashed banana or a spoonful of applesauce for a more moist, brownie-like texture.

Microwave a slice for about 20 seconds, or warm it in the oven at 300°F for 5 minutes.

A moist, rich, and chocolatey cake made with wholesome ingredients—flourless, naturally sweetened, and packed with fiber and nutrients.

Scale

Preheat the oven to 350°F (180°C) and grease a baking pan.
Mix oat flakes with milk and let sit for 10 minutes.
In a large bowl, mash the bananas until smooth.
Add eggs, baking powder, cocoa powder, vanilla extract, and sweetener (if using). Stir well.
Fold in the softened oats and milk mixture.
Add chopped walnuts and chia seeds.
Pour the batter into the greased baking pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Drizzle with melted dark chocolate or sprinkle chopped chocolate on top while still warm.
Let cool slightly before slicing and serving.

Enjoy warm for a gooey texture or pair with Greek yogurt or nut butter. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Keywords: chocolate banana cake, oat cake, healthy dessert, gluten-free, flourless