Looking for a healthy chocolate cake that actually tastes indulgent? This chocolate blueberry oat cake is soft, fudgy, and filled with juicy berries and melted chocolate pockets. It’s flourless, oil-free, and naturally sweetened—perfect for meal prep or a quick healthy dessert.
This blueberry oatmeal cake has become my absolute favorite breakfast staple—I make it almost weekly now!
The funny thing is, even though I call it a “cake,” there’s actually no flour anywhere in sight.
It’s completely gluten-free, thanks to the generous amount of hearty oats doing all the heavy lifting.
I always use unsweetened yogurt in mine, which adds this lovely tangy creaminess without any of the hidden sugars you’d find in flavored varieties.
The first time I pulled this from the oven, the rich chocolate aroma filled my kitchen and I honestly couldn’t believe something this satisfying could actually be good for me. That hidden whole banana in the center? Pure breakfast magic.
Why You’ll Love This Recipe
- Zero guilt, maximum satisfaction – With absolutely no oil or added sugar, this cake delivers rich chocolate flavor and natural sweetness entirely from wholesome ingredients.
- Incredibly easy preparation – No electric mixers, no complicated techniques, no fuss. Just mash, stir, and bake. Even complete beginners will nail this recipe on their first try.
- Surprise filling in every slice – The whole banana hidden in the center creates an unexpected creamy pocket that makes each bite uniquely delicious.
- Perfect for meal prep – Make it once and enjoy satisfying, low-carb breakfasts or desserts for days. It actually tastes better after a day in the fridge!
- Budget-friendly ingredients – Everything in this recipe is affordable and readily available at any grocery store.
Ingredients and Substitutions
- Bananas – You’ll need three total, but they serve two different purposes. Two get mashed into the batter to provide natural sweetness and moisture—the riper they are, the sweeter your cake will be. The third banana stays whole and becomes the hidden surprise in the center, adding texture and concentrated sweetness. I recommend using spotty, overripe bananas for maximum natural sweetness.
- Eggs – Two large eggs bind everything together and provide structure and protein. They help create that tender, cake-like texture without any oil or butter.
- Oats – 90 grams of old-fashioned rolled oats form the base of our “flour.” They provide hearty texture, fiber for fullness, and complex carbohydrates that won’t spike your blood sugar. Quick oats will also work, but avoid instant oats which can become mushy.
- Cocoa Powder – Just 10 grams of unsweetened cocoa powder transforms this oatmeal mixture into a rich, decadent chocolate cake. It adds deep flavor without any fat or sugar. I recommend using a high-quality Dutch-processed cocoa for the smoothest, most chocolatey result.
- Baking Powder – This tiny 3-gram measurement is actually crucial. It’s the only leavening agent, creating just enough lift to keep the cake from becoming a dense brick. Too little and your cake will be flat; too much and it can develop an unpleasant metallic taste.
- Milk – 70 grams of milk adds just enough liquid to bring the batter together. Any milk works—dairy, almond, oat, or soy. I personally use unsweetened almond milk to keep the carb count as low as possible.
- Unsweetened Yogurt – 160 grams provides incredible moisture and a subtle tang that balances the sweetness. Greek yogurt works beautifully here, adding extra protein and creating that dense, satisfying texture.
- Dark Chocolate – 10 grams of chopped dark chocolate (look for 70% or higher cocoa content) scattered throughout the batter creates little pockets of melted chocolate that surprise you in every bite. The small amount goes a long way flavor-wise.
- Heat-Resistant Chocolate Chips – These are specifically designed to hold their shape during baking, creating beautiful chocolate dots on your cake’s surface. Regular chocolate chips will melt and spread, which is fine but gives a different effect.
- Fresh Blueberries – Used both on top and potentially in the batter, these little bursts of tartness cut through the rich chocolate and sweet banana perfectly. Fresh works best, but frozen (do not thaw) can work in a pinch.
- Chocolate Sauce – The final drizzle adds visual appeal and an extra hit of chocolate. Look for sugar-free options if you’re strictly counting carbs, or make your own by melting dark chocolate with a splash of milk.
Ingredients
Wet Ingredients
- 3 ripe bananas (2 mashed, 1 whole)
- 2 large eggs
- 70 g milk
- 160 g unsweetened yogurt
Dry Ingredients
- 90 g oats
- 10 g cocoa powder
- 3 g baking powder
Mix-Ins
- 10 g dark chocolate, chopped
- Heat-resistant chocolate chips, for topping
- Fresh blueberries, for topping
- Chocolate sauce, for drizzling
How to Make Dark Chocolate Blueberry Oatmeal Cake
Prepare Your Oven and Pan
Start by preheating your oven to 180°C (356°F). While it heats, line a loaf pan or small baking dish with parchment paper. Don’t skip the parchment—it makes removing the cake infinitely easier and keeps those beautiful blueberries intact on top.
Create the Banana Base
In a large mixing bowl, take two of your bananas and mash them thoroughly with a fork until completely smooth with no visible chunks. The smoother your mash, the more uniform your cake texture will be.
Add the two eggs and whisk them into the mashed bananas until fully combined and slightly frothy.
Build the Batter
Add your oats, cocoa powder, and baking powder to the bowl. Pour in the milk and unsweetened yogurt. Stir everything together until no dry flour remains, but be careful not to overmix—you want a cohesive batter, not a workout for your arm muscles.
Finally, fold in the chopped dark chocolate pieces, distributing them evenly throughout the batter.
Layer With the Surprise Filling
Pour exactly half of your prepared batter into the parchment-lined pan and spread it evenly to the edges.
Take your remaining whole banana and gently place it lengthwise right down the center of the batter—this will become the glorious hidden pocket of sweetness.
Slowly and carefully pour the remaining batter over the banana, trying to keep it centered. Use a spatula to gently smooth the top.
Add the Pretty Toppings
Now for the fun part. Sprinkle the surface generously with your heat-resistant chocolate chips, pressing them in just slightly so they stick.
Arrange fresh blueberries artfully across the top—they’ll bake into jewel-like bursts of color and flavor.
Bake to Perfection
Place your pan in the preheated oven and bake for 30 minutes. You’ll know it’s done when the top is set and firm to a gentle touch, and your kitchen smells like the world’s best chocolate bakery. A toothpick inserted in the center (avoiding the whole banana pocket) should come out with just a few moist crumbs.
Cool and Finish
Let the cake cool in the pan for about 10 minutes, then use the parchment to lift it onto a cooling rack. While still warm, arrange a few more fresh blueberries on top for that just-made look, and drizzle with chocolate sauce in a zigzag pattern. The warm cake will slightly melt the sauce, creating a gorgeous glossy finish.
Storage
This cake can be stored covered in the refrigerator for 2-3 days. It actually improves after a day in the fridge—the flavors meld and the texture becomes even more satisfyingly dense. Serve at room temperature or slightly warmed for the best experience.
Tips and Tricks
- Mash bananas thoroughly – Take the extra minute to ensure your mashed bananas have no lumps. This single step makes the difference between a smooth, cake-like texture and one with distracting chunks. I use the back of a fork and press against the side of the bowl until completely smooth.
- Measure baking powder precisely – This isn’t the place for estimating. Too little and your cake won’t rise; too much creates an unpleasant chemical taste. Level off your measuring spoon for accuracy.
- Preheat your oven completely – A fully preheated oven ensures your cake bakes evenly from the moment it goes in. If your oven runs cool, the batter might spread before setting; if too hot, the outside could burn before the center cooks.
- Center the whole banana carefully – When placing the whole banana in the middle, make sure it’s centered and fully covered by batter. This ensures every slice gets some of the filling rather than having it off to one side.
- Gently place toppings – Sprinkle chocolate chips and blueberries onto the surface rather than dropping them from height. If they sink into the batter, you lose the beautiful decorative effect on your finished cake.
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely. Simply ensure you’re using certified gluten-free oats, and the recipe works exactly the same. All other ingredients are naturally gluten-free.
Why did my cake turn out too dense?
Several factors could be at play. Your bananas might not have been mashed smoothly enough, creating dense pockets. Alternatively, your baking powder might be old and less active—it should be replaced every 6-12 months. Finally, overmixing the batter can develop the starches in the oats too much, creating a tougher texture.
Can I add protein powder to this recipe?
You can, but you’ll need to adjust the liquid accordingly. Replace about 20-30 grams of the oats with your favorite protein powder, and expect a slightly drier, denser result. You may need to add an extra tablespoon or two of milk to compensate.
Is this cake actually low-carb?
While lower in carbs than traditional cake, this recipe still contains natural sugars from bananas and oats. It’s designed to be a healthier alternative with no added sugars or oils, making it suitable for many but not all low-carb diets. Check your specific carb goals.
Can I freeze this cake?
Yes! Wrap individual slices tightly in plastic wrap, then place in a freezer bag. It will keep for up to 3 months. Thaw overnight in the refrigerator or warm gently in the microwave for about 30 seconds.
Why use heat-resistant chocolate chips specifically?
Regular chocolate chips contain less cocoa butter and more stabilizers, causing them to hold their shape during baking. If you use chopped chocolate or regular chips, they’ll melt and disappear into the batter—still delicious, but you won’t get those pretty chocolate spots on top.
My cake stuck to the parchment paper. What happened?
Some parchment papers have a wax coating that can melt and stick at higher temperatures. Look for unbleached parchment specifically labeled for baking, and consider giving it a quick spray with non-stick cooking spray before adding the batter for extra insurance.
Easy Chocolate Blueberry Oat Cake – Low Calorie & Naturally Sweet
Ingredients
Wet Ingredients
- 3 ripe bananas 2 mashed, 1 whole
- 2 large eggs
- 70 g milk
- 160 g unsweetened yogurt
Dry Ingredients
- 90 g oats
- 10 g cocoa powder
- 3 g baking powder
Mix-Ins
- 10 g dark chocolate chopped
- Heat-resistant chocolate chips for topping
- Fresh blueberries for topping
- Chocolate sauce for drizzling
Instructions
Prepare Your Oven and Pan
- Start by preheating your oven to 180°C (356°F). While it heats, line a loaf pan or small baking dish with parchment paper. Don't skip the parchment—it makes removing the cake infinitely easier and keeps those beautiful blueberries intact on top.
Create the Banana Base
- In a large mixing bowl, take two of your bananas and mash them thoroughly with a fork until completely smooth with no visible chunks. The smoother your mash, the more uniform your cake texture will be.
- Add the two eggs and whisk them into the mashed bananas until fully combined and slightly frothy.
Build the Batter
- Add your oats, cocoa powder, and baking powder to the bowl. Pour in the milk and unsweetened yogurt. Stir everything together until no dry flour remains, but be careful not to overmix—you want a cohesive batter, not a workout for your arm muscles.
- Finally, fold in the chopped dark chocolate pieces, distributing them evenly throughout the batter.
Layer With the Surprise Filling
- Pour exactly half of your prepared batter into the parchment-lined pan and spread it evenly to the edges.
- Take your remaining whole banana and gently place it lengthwise right down the center of the batter—this will become the glorious hidden pocket of sweetness.
- Slowly and carefully pour the remaining batter over the banana, trying to keep it centered. Use a spatula to gently smooth the top.
Add the Pretty Toppings
- Now for the fun part. Sprinkle the surface generously with your heat-resistant chocolate chips, pressing them in just slightly so they stick.
- Arrange fresh blueberries artfully across the top—they'll bake into jewel-like bursts of color and flavor.
Bake to Perfection
- Place your pan in the preheated oven and bake for 30 minutes. You'll know it's done when the top is set and firm to a gentle touch, and your kitchen smells like the world's best chocolate bakery. A toothpick inserted in the center (avoiding the whole banana pocket) should come out with just a few moist crumbs.
Cool and Finish
- Let the cake cool in the pan for about 10 minutes, then use the parchment to lift it onto a cooling rack. While still warm, arrange a few more fresh blueberries on top for that just-made look, and drizzle with chocolate sauce in a zigzag pattern. The warm cake will slightly melt the sauce, creating a gorgeous glossy finish.
Storage
- This cake can be stored covered in the refrigerator for 2-3 days. It actually improves after a day in the fridge—the flavors meld and the texture becomes even more satisfyingly dense. Serve at room temperature or slightly warmed for the best experience.
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