Fluffy Chocolate Oat Lime Cake with Greek Yogurt Date Cream

Ingredients

• 130 g Rolled Oats (old‑fashioned rolled oats)
• 21 g Cocoa Powder (unsweetened)
• 20 g Ground Coconut (unsweetened, finely ground)
• 0.5 tbsp Baking Powder (double‑acting)
• 0.5 tsp Baking Soda
• 2 Eggs (large, room temperature)
• 1 tsp Lime Zest (zest only, no white pith)
• 55 g Honey (or maple syrup or date sauce)
• 20 g Melted Butter (or coconut oil or olive oil)
• 0.5 tbsp Vinegar (apple cider vinegar preferred)
• 80 g Milk (any dairy or plant‑based milk)
• 1 tbsp Cocoa Powder (unsweetened, for topping)
• 5 Dates (pitted Medjool dates)
• 110 g Unsweetened Greek Yogurt (plain, full‑fat)
• 1 tbsp Milk (for topping, add more if needed)
• 1 tbsp Desiccated Coconut (optional garnish)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together rolled oats, cocoa powder, ground coconut, baking powder, and baking soda until evenly distributed.

   Time: PT5M

2. Mix Wet Ingredients

   In a separate bowl, whisk the eggs, lime zest, honey (or maple syrup/date sauce), melted butter (or coconut/olive oil), and vinegar until smooth.

   Time: PT5M

3. Combine Wet and Dry, Adjust Consistency

   Add the wet mixture to the dry ingredients and stir until just combined. Gradually pour in milk, stirring after each addition, until the batter is smooth but still thick enough to hold its shape.

   Time: PT3M

4. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

5. Prepare Pan and Pour Batter

   Lightly grease the 8×8 inch baking pan with a little butter or oil. Pour the batter into the pan and smooth the top with a spatula.

   Time: PT2M

6. Bake the Cake

   Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean and the top is set.

   Time: PT18M

   Temperature: 180°C

7. Cool Completely

   Remove the cake from the oven, let it sit in the pan for 5 minutes, then transfer to a cooling rack. Allow it to cool completely before adding the topping.

   Time: PT15M

8. Make the Cream Topping

   In a blender or food processor, combine 1 tbsp cocoa powder, the pitted dates, Greek yogurt, and 1 tbsp milk. Blend until smooth; add extra milk a teaspoon at a time if the mixture is too thick.

   Time: PT5M

9. Assemble and Garnish

   Spread the yogurt‑date cream evenly over the cooled cake. Sprinkle optional desiccated coconut on top for extra texture.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

3‑4 g

Carbohydrates

18 g

Fat

4 g

Fiber

2.5 g