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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 180C (350F).
Mix ground flaxseeds with water and let sit for 5 minutes.
Whisk together oat flour, cocoa powder, chocolate chips, baking powder, and salt in a baking dish (15 x 13 cm).
Add plant-based milk, flaxseed mixture, maple syrup or agave, vanilla extract, and peanut butter.
Mix until well combined.
Bake for 20-25 minutes or until set.
Allow to cool slightly before serving.
Mix yogurt with cacao and spread on the cake.
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Less than 300 kcal per slice.
Use certified gluten-free oat flour to make it gluten free.
Great for breakfast and meal prep.
Can I use regular milk instead of plant-based milk?
Yes, you can substitute regular milk if you are not avoiding dairy.
How can I make this cake gluten-free?
Use certified gluten-free oat flour to ensure the cake is gluten-free.
What can I use instead of peanut butter?
You can use almond butter or any other nut butter as a substitute.
Can I use regular chocolate chips?
Yes, regular chocolate chips can be used if you are not avoiding dairy.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
