Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting

Did you know that they only real difference between yellow cake and a regular “white” cake is just the use of egg yolks? My mom is a cake decorator (in addition to her full-time job as my best friend an accountant), so I’ve seen her make many a white cake. I remember her telling me once that the recipe used only egg whites because the yolk would turn the cake yellow…so I guess it makes sense that a yellow cake uses the whole egg.

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting by The Oatmeal Artist

Thus, when I decided I wanted to make this recipe, it left me puzzled. How would I recreate it without eggs (not vegan) or food coloring (too many chemicals)? And how could I make it without it tasting like bananas?

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting - The Oatmeal Artist

Of course, then I discovered zucchinis, which have truly been a game-changer on this blog. I keep thinking I need to go back and redo 1/2 of my old recipes. So that solved the flavor problem.


As for the color, that was even easier. A pinch of turmeric is all it takes to achieve a delightful yellow hue.

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting


The recipe calls for Chocolate PB2, but I just used regular PB2 and flavored it with cocoa powder (because I ran out of the chocolate version). You can make the frosting as thick as you want. I was looking for a consistency like buttercream, but if you want, you could make it thicker, like a spread, or thinner, like a sauce. As always, you are the boss. It’s your food. Recipes are meant to be adapted. 🙂

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: serves 1

What you'll need:

    Yellow Cake Baked Oatmeal
  • 1/2 cup's worth of peeled and diced zucchini
  • scant 1/3 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/2 tsp vanilla extract (or vanilla bean paste)
  • 2-3 tsp maple syrup
  • 1/8 tsp butter extract (optional)
  • 1/4 tsp baking powder
  • scant 1/8 tsp turmeric*
  • pinch of salt
  • Chocolate PB2 Frosting
  • 3 tbsp chocolate PB2**
  • 2 tbsp water

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. Puree ALL ingredients for the oatmeal together in a food processor. If it's too dry, add more milk one teaspoon at a time until it reaches a nice batter consistency (it should not be as thick as cookie dough).
  3. Transfer mixture to prepared ramekin. Bake for 18-22 minutes, or until the top is no longer doughy. Allow to cool as much as possible.
  4. While waiting for it to cool, prepare the PB2 frosting. Start with just one tablespoon of water and add more a teaspoon at a time until you find the consistency you want.
  5. Run a knife along the edges of your ramekin. Tip upside down. This part may take some finagling, and it might come out with a few craters, but assure yourself that it will taste the same either way and the world will go on turning. 🙂
  6. Top with PB2 Frosting and enjoy!

Just an FYI:

*Turmeric will give the cake its yellow hue. It will not change the flavor. You can omit it, but it will no longer be yellow. 🙂 Alternatively, you could use yellow food color. **You can make your own chocolate PB2 by adding 1/2 tsp cocoa powder and little bit of maple syrup to regular PB2.

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting by The Oatmeal Artist #vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

14 Responses to Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting

  1. Nikki says:

    Wow, I would have never of guessed zucchini was in there. You are tricky and I love it!

  2. Marina D says:

    Oh my gosh this recipe is EVERYTHING.

  3. Kinsey says:

    HOW DOES A RECIPE LIKE THIS ONLY GET 1 COMMENT? OMG! I am a long time blog reader and share your blog with my clients who struggle to eat healthy. It’s recipes like this, created by people like you, who can change so many lives. PLEASE keep these healthy dessert in disguise recipes coming!

  4. Wow, that gif is so mesmerizing! I’ve been staring at it for 5mins at least! 😀

  5. Unfortunately I forgot to peel the zucchini, so mine was yellow and green cake, but it still tasted great! Thanks for such an inventive recipe. Would you recommend adding zucchini to some of your older baked oatmeal recipes? I sometimes feel they need something to hold them together (I’m looking at you, Strawberry Mango Baked Oatmeal).

  6. Juli says:

    hi, maybe someone can tell me what i did wrong…the flavor was good, but mine turned out like a heavy chewy blob…i also had to bake it for 35 mins…i don’t want to give up on this recipe…i followed it exactly…

    • Hmm, I’m not sure. Did you use rolled oats? I’ve found that steel-cut oats don’t work well for me in baked oatmeal, but rolled work great. Have you successfully made other baked oatmeal recipes before?

      • Juli says:

        i did use rolled oats..looking at my syrup bottle i see that i used agave necter rather than maple syrup..wondering if that’s where i went wrong…thanks!!

  7. Lyndsey B says:

    I absolutely love this recipe. It introduced my to blending zucchini into the oats, and now there is never going back. It makes the oatmeal so fluffy (I’m sorry, but I’m not a banana fan!), adds some nutrition, and you can’t taste it! Now I use it in every recipe, so thank you! Some variations I’ve tried: Carrot Cake- add cinnamon & maple syrup, stir in shredded carrots and pecans after blending. Chocolate PB- add cocoa powder, put a blob of peanut butter in before baking!

  8. Christine says:

    I don’t have chocolate PB2. Do you use only 1/2 teaspoon cocoa powder for 3 tablespoons of PB2? Or do you use 1/2 teaspoon cocoa powder for each tablespoon of PB2?

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