Advertisement

Allergy-Free Ooey Gooey Fudge Cake

Warm, rich and chocolaty, this cake satisfies all those chocolate cravings. Serve it warm with a big scoop of your favorite dairy-free ice cream. You can also add ½ cup of your favorite “stir-ins” (like chocolate chips, toasted pecans or flaked coconut).

Ingredients

  • 2½ cups regular oatmeal, uncooked
  • 1 cup sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup cold water
  • 5 tablespoons olive oil
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon vanilla extract

Instructions

Preheat oven to 350°F. Lightly grease an 8- x 8-inch baking pan with vegetable cooking spray.

Advertisement
Advertisement
Advertisement

Place the oatmeal in a blender and process on high until a powder forms. You should end up with 1½ cups of flour. 

Place oat flour in a large bowl and add sugar and next three ingredients. Whisk well to combine.

Advertisement
Advertisement

Whisk together water and next three ingredients and add to dry ingredients; stir to combine. Pour into prepared pan.

Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Serve warm with a scoop of dairy-free vanilla ice cream, if desired.

Nutrition

Servings 8
Serving Size 1 slice
Calories 166
Total Fat 9 g
Sat Fat 1.5 g
Cholesterol 0 mg
Sodium 207 mg
Potassium 45 mg
Carbohydrate 19 g
Protein 4 g
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement