Vegan Flourless Chocolate Cake
Ingredients
- 3/4 cup rolled oats
- 1/4 cup cocoa powder
- 3 tbs coconut sugar
- 1 tsp baking powder
- 1.5 tbs pumpkin puree (can use mashed banana or applesauce)
- 1 flax egg
- 1/4 cup almond milk
- 2 tbs nut butter
- 1/2 tsp vanilla
- pinch salt
Optional add-ins
- handful of chocolate chips
Preparation
Preheat the oven to 180 degrees Celsius and prepare a small tin by greasing it well and lining with parchment paper. Prepare the flax egg as well.
Blend the rolled oats until they have a flour-like consistency, or use oat flour.
Mix in the cocoa powder, baking powder, and coconut sugar.
Stir in the pumpkin puree, flax egg, almond milk, vanilla, and nut butter until the batter is thick and fudgy.
Bake at 180 degrees Celsius for 25-30 minutes until the middle springs back when touched and a skewer comes out a little damp.
Cool completely in the pan on a wire rack and let chill overnight for maximum fudginess.
