Chocolate Ginger Oat Cake is my new favorite treat – rich, warmly spiced, naturally sweetened, and full of wholesome goodness. Thank you so much for being here and letting me share this comforting recipe with you! If you love this recipe, don’t forget to subscribe by email for more. 💌

Overview of Recipe Content

What this recipe is: A hearty, fiber-rich cake made with rolled oats, banana, cocoa, and ginger—perfect as a breakfast cake, afternoon snack, or cozy indulgence.

Why you’ll love it: Naturally sweetened, gluten‑free-friendly (if using certified oats), and full of real food ingredients. It’s moist, chocolatey, and gently spicy all at once.

Taste profile: Soft, banana‑sweetened crumb meets dark, cocoa bitterness, brightened by warm ginger and cinnamon—balanced and deeply comforting.

Seasonal or nutritional highlights: Great for fall mornings, packed with fiber, potassium, and antioxidants from cocoa. Lower in refined sugar too!

Ingredients

1 large ripe banana (mashed)
⅓ cup honey or maple syrup
2 large eggs
1½ tsp vanilla extract
½ cup milk or plant‑based milk
1½ cups rolled oats (gluten‑free if needed)
⅓ cup unsweetened cocoa powder
1½ tsp ground ginger (or 1 tbsp freshly grated ginger)
1 tsp cinnamon
1½ tsp baking powder
Pinch of salt

Tools needed

Mixing bowls
8″ or 9″ round or loaf pan (lightly greased or lined)
Fork or whisk
Spatula

Substitutions or additions

Swap banana for applesauce (½ cup)
Add chopped nuts (walnuts or pecans), dark chocolate chips, or fresh grated orange zest for extra flavor
Use coconut sugar instead of honey/maple syrup

How to Make Chocolate Ginger Oat Cake

Preheat your oven to 350 °F (175 °C). Grease or line your pan.
Whisk wet ingredients: mash banana in a bowl, then stir in honey or maple syrup, eggs, vanilla, and milk until smooth.
Combine dry ingredients: in another bowl mix oats, cocoa, ground ginger, cinnamon, baking powder, and salt.
Mix together the wet into the dry ingredients, folding gently just until combined—don’t overmix. A few oat clusters are fine!
Pour batter into prepared pan and smooth the top.
Bake for about 25–30 minutes (depending on pan size) until a toothpick comes out mostly clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

With each whisk and stir, you’ll smell that gorgeous warm ginger and chocolate aroma—it’s truly irresistible as it bakes!

What to Serve with Chocolate Ginger Oat Cake

A drizzle of yogurt or coconut cream
Warm nut milk or a steaming cup of chai or coffee
Fresh berries or sliced banana on the side
A dollop of toasted nut butter for extra richness

Tips for Making It Perfect

Use a very ripe banana for maximum sweetness and moisture.
Don’t overmix—overworking oats can make it gloopy.
Line the pan with parchment—makes unmolding easier.
Stir in add‑ins last, just before pouring for even distribution.
Make ahead: Bake the night before and enjoy at breakfast time for extra depth in flavor.

Storage Instructions

Store cooled cake in an airtight container at room temperature for up to 2 days. Refrigerate to extend freshness—lasts up to 4 days (bring to room temp before serving). You can also freeze slices wrapped tightly in plastic wrap + foil for up to 1 month. Defrost in the fridge overnight or at room temp.

General Information

Chocolate and ginger might sound unusual, but together they form a classic pairing—ginger’s warm spice brightens chocolate’s richness. Oats bring texture and fiber without needing flour, and banana adds natural sweetness. This is inspired by wholesome breakfast cakes I grew up eating in fall—it always felt like a hug in cake form.

Frequently Asked Questions

Q: Can I make this vegan?
Yes! Use flax eggs or chia eggs (1 Tbsp ground seed + 3 Tbsp water per egg), plant milk, and maple syrup instead of honey.

Q: Can I replace oats with flour?
You can—but this cake is meant to be oatmeal‑based. If using flour, reduce quantity to ~1 cup and adjust moisture accordingly.

Q: How sweet is it?
Moderately sweet—balanced by banana and honey/maple syrup. If you prefer less sweetness, reduce syrup to ¼ cup.

Q: Can I use fresh ginger instead of ground?
Absolutely—use 1 Tbsp finely grated fresh ginger for a bright punch.

Q: What pan size should I use?
An 8‑inch round pan yields a thicker cake; a 9‑inch or loaf pan will be thinner and faster to bake.

Q: Can I bake it as muffins?
Yes! Pour into lined muffin tin, bake ~18–20 minutes until centers set.

Interactive Elements

I’d love to hear how yours turned out—please leave a review or comment below. Share a photo on Pinterest using #PoulefRecipe or tag me on social media @poulefrecipes 📸.

Nutritional Information (per slice, approx., cake yields 8 slices)

Nutrient	Amount per serving
Calories	~220 kcal
Carbohydrates	~35 g
Fiber	~4 g
Protein	~5 g
Fat	~6 g
Sat. Fat	~1 g
Sugar	~18 g (natural)
Sodium	~150 mg

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