Oat And Pistachio Chocolate Cake – a delicious recipe with Oats flour, flour, Whole Wheat flour, cocoa, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 170C
2
In a large mixing bowl, combine all the dry ingredients (the three flours, sugar, cocoa, salt and baking powder)
3
In another medium mixing bowl, combine the wet ingredients (buttermilk and oil) , with a fork, making sure they are mixed together.
4
Combine the dry ingredients with the wet ones, until a smooth batter forms
5
Pour the batter into a greased and lined baking tin and bake for 25-30 minutes.
6
When the cake is ready, the top will be springy and the sides will be coming away lightly from the edges. Leave the cake to cool, for about 10 minutes, before you turn it out.
7
After the cake is considerably cooled down, sprinkle some dark brown vanilla sugar and some honey and savour!
995
kcal
Calories
78
g
Fat
68
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup Oats flour (made from jumbo oats), 1 cup Pistachio flour (fresh), 5 tablespoons Whole Wheat flour, 2 tablespoons dark, unsweetened cocoa, and more.
Yes, Oat And Pistachio Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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