Vegan Flourless Chocolate Breakfast 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/applesauce)
- 1 flax "egg" (1 tbsp ground flaxseed mixed with 3 tbsp water)
- 1/4 cup almond milk
- 2 tbs peanut butter
- 1/2 tsp vanilla
- Pinch of salt
- Optional: a handful of vegan chocolate chips
Preparation
Preheat your oven to 180C/360F and prepare a small loaf tin by greasing it well and lining with parchment paper. Prepare your flax egg as well.
Blend rolled oats until a flour-like consistency (or use oat flour). Mix in 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 fudgy!
Optional: Add a handful of vegan chocolate chips.
Bake at 180C/360F for about 25-30 minutes until the middle springs back to the touch. The cake should be a little damp in the middle when a skewer comes out.
Cool the cake completely in the pan on a wire rack and let it chill overnight for maximum fudginess.
For the tahini chocolate ganache
Mix the following ingredients: 1/3 cup cocoa powder, 3 tbs tahini, and 2 tbs maple syrup/liquid sweetener.