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).
- 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
Preheat oven to 350°F. Lightly grease an 8- x 8-inch baking pan with vegetable cooking spray.
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.
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.
|Serving Size||1 slice|
|Total Fat||9 g|
|Sat Fat||1.5 g|