Chocolate Espresso Cake

Rich and tasty chocolate cake for breakfast or brunch!

100ml gluten-free oat flour

200ml rice flour

200ml buckwheat flour

250ml date sugar (you can also use coconut sugar)

50 ml cacao powder

2 tbsp instant espresso powder

2 tsp baking powder

1 tsp baking soda

1 tbsp chia seeds

50ml coconut oil (melted)

50ml agave syrup (you can also use maple syrup)

250ml plant-based milk

Coconut oil for the baking dish

In a bowl, mix all the dry ingredients together, except for the espresso powder. Dissolve the espresso powder in 50ml of the oat milk. Add the coconut oil, agave syrup, dissolved espresso and the rest of the oat milk and mix well. Grease a baking dish with coconut oil, pour the batter into the baking dish and bake in the oven (fan) 175 °C for 45-50 minutes. Take the bread out of the oven and let it cool completely before serving.