FLOURLESS CHOCOLATE BREAKFAST CAKE – SAVE this Put up to make later TAG a frien…

🍫 FLOURLESS CHOCOLATE BREAKFAST CAKE🤤🍰
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📸 + Beneath recipe deets by tumblinbumblincrumblincookie
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INGREDIENTS:

3/four cup rolled oats
1/four cup cocoa powder
Three tbs coconut sugar
1 tsp baking powder
1.5 tbs pumpkin puree (can use mashed banana/applesauce)
1 flax “egg” (1 tbsp floor flax seed blended with Three tbsp water)
1/four cup almond milk
2 tbs peanut butter
half tsp vanilla
pinch salt
elective: handful of vegan chocolate chips

Observe: please use a small loaf tin as this can be a single portion! i think about this can work in the event you bake them in a number of small ramekins to make a mini tiered cake. if you wish to use a regular subject loaf tin, please double/triple the recipe!

Preheat your oven to 180C/360F and put together a small loaf tin by greasing it properly and lining with parchment paper. Put together your flax egg as properly.

Mix rolled oats till a flour-like consistency (or use oat flour). Combine in cocoa powder, baking powder and coconut sugar. Stir in pumpkin puree, flax egg, almond milk, vanilla and peanut butter. Batter must be thick and fudgy!

Bake at 180C/360F for about 25-30 minutes till the center springs again to the contact — it must be a bit damp within the center when a skewer comes out. cool fully within the pan on a wire rack and let chill in a single day for max fudginess. I used my chocolate tahini ganache recipe:

For the tahini chocolate ganache, combine the ing elements:

1/Three cup cocoa powder
Three tbs tahini
2 tbs maple syrup/liquid sweetener😁