Servings: 20
- Medium size square baking pan
INGREDIENTS
- 1½ cups/150 grams oat flour
- 3 eggs
- ¼ cup oil
- 2 heaping tablespoons cacao powder , dissolved in 1 cup boiling water
- ½ cup sugar substitute, such as Stevia or regular sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Ganache:
- 2.5 ounces/70 grams a little over half a package sugar-free chocolate/other chocolate of your choice
- ⅓ cup oat milk (or your preferred milk)
INSTRUCTIONS
- Preheat the oven to 355°F (180°C).
- In a bowl, whisk the eggs and the sugar substitute until well combined. Dissolve 2 tablespoons of cacao powder in the boiling water and add it to the bowl, along with the oil. Mix everything together. Add the dry ingredients (flour, baking powder, baking soda) and mix until the batter is smooth and uniform.
- Transfer the batter to a greased medium size square baking pan (approximately 9x9 inches or 8x8 inches) and bake for about 30 minutes. Check with a toothpick to ensure it's done.
- Prepare the ganache by melting the chocolate with the milk in a saucepan or the microwave (I melted it in a saucepan). Once the cake is done, use a fork to make holes on the surface (this allows the ganache to seep inside and make the cake moister), then pour the melted ganache over the cake.