We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 175°C (350°F). Lightly grease or line a 10x15 cm baking dish.
Mix the oat flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
Whisk together the applesauce, plant milk, maple syrup, and vinegar in another bowl.
Combine the wet and dry ingredients and mix until smooth.
Pour into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
Poke some holes in the cake and pour over the milk mixed with cacao.
Mix the cream layer ingredients and pour over the chocolate base.
Mix the chocolate cream ingredients and pour over the cake. Place in the fridge for at least 2 hours to let the flavors combine.
Crumble the rice cakes, add the cacao, chocolate oat powder, and almond milk, mix well, then dust with more cacao and mix again. Pour over the cake just before eating so it doesn't become moist.
Want to keep this recipe for later? We can email it to you!
Double the ingredients for a standard pan.
Baking powder is approx. 1 tsp, baking soda approx. 1/4 tsp and vinegar 1/2 tsp.
An espresso shot can replace the milk and cacao for soaking.
Vanilla yogurt works instead of plain; agave can replace maple syrup.
Protein powder or more cacao can replace the chocolate oat powder.
Can I use a different type of milk?
Yes, any plant-based milk can be used.
What can I use instead of chocolate oat powder?
You can use protein powder or more cacao.
How do I know when the cake is done?
Bake until a toothpick inserted comes out clean.
Can I make this cake in a larger pan?
Yes, double the ingredients for a standard pan.
Can I use vanilla yogurt?
Yes, vanilla yogurt can be used instead of plain.
