1 ½ cups oat flour (make in your food processor by processing 1 ½ cups of rolled oats until they are of “flour-like” consistency
1/3 cup unsweetened cocoa
1 t. baking soda
1 c. date sugar
Pinch of salt
3 T. coconut oil – liquefied
1 c. cold water
1 ½ t. vanilla
1 T. apple cider vinegar (Braggs Apple Cider Vinegar)
Powder sugar for topping (optional for dusting)
About 5 large strawberries for topping
Heat the oven to 3500
Mix together the oat flour, cocoa, baking soda, pinch of salt and date sugar.
In a separate bowl whisk together the water, oil, vanilla and apple cider vinegar.
Add the liquid mixture to dry ingredients and mix well. You can do this by hand or with and electric mixer. Using a mixture will make the cake rise a bit more.
Place the mixture in a non-stick 9” round baking pan – preferably a heavy pan that holds the heat.
Bake for 20 minutes or until the top springs back when pressed gently or when a toothpick comes out clean.