Here’s a recipe that’s quick to get your dessert into a baking pan and then... your plate.

It has only a few ingredients, like most of my recipes.

 

Baking pan: 34 x 24 cm

 

120g (gluten-free) oatmeal

200ml milk

100ml water

2 bananas

2 eggs

a pinch of baking powder

1 teaspoon of ground coffee

a drop of rum essence

30g cocoa powder

 

+150g vegan chocolate chips

100g butter

 

+ a few drops of flaxseed oil

 

Pour the milk and water over the oatmeal; allow the oats to swell for 5 minutes.

In a separate bowl, mash the bananas. Then, add the eggs, the baking powder, the coffee, the rum essence, and the cocoa powder.

Mix the swollen oatmeal into the above batter.

Pour it into an oiled baking pan (I used flaxseed oil). Bake the cake in the preheated oven, at 180⁰C, for 25 minutes. Let it cool a bit.

Melt the butter on low heat. Add the chocolate chips and mix until they melt, too. Pour this mix over the cake.

Let it rest in the fridge for at least one hour.

It is finger-licking good!

 

P.S. For the vegan version, use nut butter instead of butter, plant-based milk instead of milk, and two teaspoons of flaxseeds mixed into six teaspoons of water instead of the two eggs.