This cake is a great snack for after school. My kiddo's and their friends literally devoured this and came back looking for more!
Chocolate Chip Oat Snack Cake
2 cups whole wheat or white flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1/3 cup coconut oil
2 large eggs
1 cup packed brown sugar
1 cup unsweetened applesauce
1 1/2 cup mini chocolate chips
Method:
Preheat the oven to 350 degrees
Line the bottom of a 9 by 13 inch baking pan with parchment long enough to overhang on 2 opposite sides: set aside.
Melt the butter and coconut oil and allow to cool.
Whisk together the flour, oats, baking soda and salt in a bowl; set aside.
Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined.
Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.
Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Remove from the oven and let cool on a rack for 15 minutes. Use the parchment overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the parchment off. Re-invert the cake onto a cutting board, cut into 24 pieces and serve. or place individual servings into small bags and store in fridge.
Line the bottom of a 9 by 13 inch baking pan with parchment long enough to overhang on 2 opposite sides: set aside.
Melt the butter and coconut oil and allow to cool.
Whisk together the flour, oats, baking soda and salt in a bowl; set aside.
Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined.
Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.
Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Remove from the oven and let cool on a rack for 15 minutes. Use the parchment overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the parchment off. Re-invert the cake onto a cutting board, cut into 24 pieces and serve. or place individual servings into small bags and store in fridge.