FLOURLESS CHOCOLATE BREAKFAST CAKE .
3/4 cup rolled oats
1/4 cup cocoa powder
3 tablespoons coconut sugar 1 teaspoon baking powder
1.5 tbsp pumpkin puree (can use mashed banana/applesauce)
1 flax “egg” (1 tablespoon ground flax seeds mixed with 3 tablespoons water)
1/4 cup almond milk
2 tablespoons peanut butter 1/2 teaspoon of vanilla pinch of salt optional: a handful of vegan chocolate chips .
Please use a small loaf pan as this is a single serving! I imagine it will work if you bake them in several small ramekins to make a mini tiered cake. if you want to use a standard cake tin, please double/triple the recipe!
Preheat your oven to 180C/360F and prepare a small cake tin by greasing it well and lining it with parchment paper. Prepare your flax egg as well.
Mix the oats until you get a flour-like consistency (or use oatmeal). Combine cocoa powder, baking powder and coconut sugar.
Stir in pumpkin puree, flax egg, almond milk, vanilla and peanut butter. The batter should be thick and melting! Bake at 180°C / 360°F for about 25-30 minutes until the center springs back to the touch – it should be a little moist in the center when a skewer comes out.
cool completely in pan on wire rack and let cool overnight for maximum softness. I used my chocolate tahini ganache recipe:
For the tahini chocolate ganache, mix the following ingredients: 1/3 cup cocoa powder 3 tablespoons of tahini 2 tablespoons maple syrup/liquid sweetener.
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