You wouldn’t believe me if I told you that this beauty is made from oats, is gluten-free and contains no refined sugar, right? Well, trust me!
It’s delicious and chocolatey, but healthy! Just look at how soft and fluffy it looks. And how creamy and rich the frosting on top looks.
Say NO to sad, dense, weird looking healthy cakes. We deserve better than that when we want to focus on enjoying a better life and healthier foods. Yes!
Ingredients
Cake (Dry Ingredients)
- 1 ⅓ cup oat flour ( 170 g)
- ½ cup Pure cocoa powder ( 40 g)
- ¾ tsp baking soda
- ¼ tsp salt
Cake (Wet Ingredients)
- ½ cup whole milk ( 125 ml), at room temperature
- ½ tbsp lemon juice
- 2 large eggs , at room temperature
- 1 large yolk , at room temperature
- ¾ cup coconut sugar ( 105 g)
- ½ cup coconut oil ( 125 ml)
- 1 tsp vanilla extract
Chocolate Frosting
- 225 g 60% chocolate,chopped
- ½ cup coconut milk , extra 2-3 tbsp to lighten the frosting later
Instructions
- Preheat the oven to 175ºC without forced air. Grease and flour a 23cm square cake tin. You can also line it with baking paper that extends over the sides to help unmold it later.
- Mix all the ingredients well in a bowl and set aside.
- Make buttermilk by mixing the milk and lemon juice in a bowl, wait 10 minutes. Then add the rest of the ingredients and mix with a whisk.
- Pour dry ingredients into wet ingredients and mix. Pour batter into prepared pan. Bake on the bottom ⅔ rack for 15-18 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool completely before frosting.
- Melt the chocolate together with the coconut milk in the microwave . Chill in the refrigerator for 1 hour.
- Using a hand mixer, beat until creamy (the color will be paler) for about 3-5 minutes. Add coconut milk 1 tablespoon at a time until you get the desired consistency.
- Frost the cake and spread evenly with a spatula. Optional: decorate with protein crunch. Slice and serve!
