Baking frenzy cakes Dessert

Oats and Dates No Sugar Chocolate cake

I have a lot of friends who are suffering from high blood sugar problem and they have requested me many times to bake a cake suitable for their consumption.So I decided to make this cake with oatmeal and dark chocolate .Not only does oatmeal improve cholesterol levels, it has an average GI of only 55, which makes it a low GI food and an ideal choice for the sugar-sensible eater.I used dates as a sweetener but only in small quantity.Dates can provide fiber and are fat and cholesterol free.Dates though are low in cholesterol and can be used to lower bad cholesterol in the body need to be used in  small quantity to be safe for diabetic patients.Instead of using fresh dates ,dried dates can also be used in case the  patients are suffering from a chronic diabetes problem.I didn’t use artificial sweeteners like saccharine ,splenda etc etc but it can be used as per  taste.
There is another specialty in this cake.For the first time I used my microwave to its full capacity and didn’t touch oven.How good is that?

The cake was chocolaty and super moist,my family and my neighbors loved it.
I hope you enjoy this recipe…

for 1/2 Kg cake

1.Oats natural(Grounded in grinder coarsely) 5 tbsp
2.Milk (1 cup)
3.Dried dates (4 to 5 )grounded or black seedless dates (4 to 5) soaked in little milk and mashed
4.Chocolate (dark ) 100 gms
5.Baking powder (1/2 tbsp)
6.Vanilla(1/2 tsp)
7.Cake improver (1/2 tsp)
9.Vegetable oil(1/2 tbsp)[optional] 10.Unsweetened cocoa powder (3 tbsp)
10.Cake mold


Grounded oatmeal
Egg whites separated
Separated egg yolk
Egg yolk with vanilla and cake improver
Beaten egg whites


Molten dark chocolate


Soaked Dates mixed  with chocolate


Oats with cocoa and baking powder


1.Take a 1/2 kg cake mold and apply butter on it.Then sprinkle flour to prevent the cake from sticking to the mold. the convection button on your microwave and adjust the temperature to 170 degrees  and press the start button.It will give out a beep sound once your oven in preheated .If your oven have the option to give time ,preheat for 3 minutes

or preheat the OTG to 170 degrees for 10 minutes.

3.In the mean time separate the egg whites from the egg yolk and beat it with a beater until stiff.

4.Add vanilla and cake improver to the egg yolk.

5.Soak the oats in just enough milk to form a thick paste and keep for 5 minutes.

6.Strain and add the baking powder and cocoa powder to the oats and mix.

7.Add the  egg yolks to the egg whites and blend now with beater.

8.melt the dark  chocolate in the microwave for 40 second micro option and beat with a spoon to melt it completely.

9.Now add the dates to egg yolk and beat for a minute till it forms a smooth paste.

10.Add the molten chocolate now and beat.

11.And finally add the oats mixture to the eggs little by little and beat unless and until the mixture is smooth and fluffy.

12.The mixture can be dry ,add milk little by little and beat until it reaches the desired smooth and thick but pouring consistency.

13.Add this mixture into your mold and tap to spread the mixture evenly in the mold

14.Adjust the time now to 30 minutes ,170 degrees in convection mode.After 25 minutes check the cake once by pricking with fork.If it comes out clean take it out and plate it.

bake it in OTG for 30 minutes at 170 degrees

15.To make the chocolate glaze melt 50  gm chocolate and add fresh cream and stir ,until it forms a thick sauce.If you are using bitter chocolate use artificial sweetener.

16.Decorate it with chocolate sauce and coarsely ground cashew nuts


Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.


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