Description
Fudgy chocolate cake stuffed with vegan salted caramel, topped with a sprinkle of flaky salt! And get this, there is NO SUGAR, no added oils and it's packed with nutrients. Sound like a dream right?
Ingredients
Scale
- ½ cup Rolled oats, ground into a fine flour ((sub with ½ cup oat flour))
- ½ scoop Vanilla protein powder ((sub with 2 tbsp oat flour instead) )
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Kosher Salt
- 1 tbsp Cocoa powder
- ½ cup Cashew milk ((any plant milk will work, add more milk if the batter is too thick, it should look like brownie batter))
- ½ tsp Vanilla extract
- ½ tsp Lemon Juice
- 5–6 drops liquid Stevia ((sub with sweetener of choice))
Other
- 1 tbsp Salted Caramel ((see notes below for recipe link) )
- Flaky salt ((optional) )
Instructions
- Preheat the oven to 350°F (180°C) and grease a small ramekin dish with oil.
- Add the oat flour, vanilla protein powder, cocoa powder, baking powder, baking soda and salt into a bowl and mix well.
- Pour the cashew milk, vanilla, apple cider vinegar and stevia into the oatmeal flour mixture and mix until just combined. Pour the batter into the prepared ramekin.
- Dollop a heaping tablespoon of salted caramel in the mdidle and gently cover with some of the oatmeal batter from the sides. Baked the oatmeal for 20 minutes until puffy and cracked on the top. Optionally, you can microwave the oatmeal for 3 minutes instead.
- Once the oatmeal is done baking, sprinkle with flaky salt and enjoy!
Notes
*Here is the link to the salted caramel recipe! Click here. Or you can use this healthier caramel recipe made entirely from dates, click HERE.