• 3/4 cup rolled oats
  • 1/4 cup cocoa powder
  • 3 tablespoons coconut sugar
  • 1 teaspoon baking powder
  • 1.5 tablespoons pumpkin puree (or mashed banana/applesauce)
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
  • 1/4 cup almond milk
  • 2 tablespoons nut butter (e.g., almond butter, peanut butter)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Handful of chocolate chips


  1. Preheat your oven to 180°C (350°F). Grease a small tin well and line with parchment paper.
  2. Prepare your flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for about 5 minutes to thicken.
  3. Blend the rolled oats in a blender or food processor until they reach a flour-like consistency. Alternatively, use oat flour.
  4. In a mixing bowl, combine the oat flour, cocoa powder, baking powder, and coconut sugar.
  5. Stir in the pumpkin puree, flax egg, almond milk, vanilla extract, and nut butter. Mix until the batter is thick and fudgy.
  6. If using, fold in the chocolate chips.
  7. Pour the batter into the prepared tin and spread it out evenly.
  8. Bake for 25-30 minutes, or until the middle springs back to the touch and a skewer inserted into the center comes out a little damp.
  9. Allow the cake to cool completely in the pan on a wire rack. For maximum fudginess, let it chill overnight.

Nutritional Information (Approximate per serving, assuming 8 servings):

NutrientAmount per Serving
Total Fat4g
Saturated Fat0.5g
Total Carbohydrates13g
Dietary Fiber2g