Ingredients

Scale

For the cake:

1/2 cup (40 g) oats, gluten-free if needed
1/2 cup (115 g) plain 2% Greek yogurt
1/4 cup (64 g) almond butter
2 large eggs
1/2 cup (40 g) unsweetened cocoa powder
1/2 cup (100 g) coconut palm sugar*
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda

For the frosting:

6 Tbsp (30 g) unsweetened cocoa powder
1/4 cup (57 g) plain 2% Greek yogurt
2 Tbsp (32 g) almond butter
3 Tbsp (90 ml) maple syrup
1 tsp vanilla extract
optional: another tablespoon of maple syrup or almond milk***

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Instructions

Make the cake:

Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
Add the oats to a high-speed blender and process on high until they have broken down into the consistency of a fine flour, about 10 seconds.** Add the remaining cake ingredients and process on high until the batter becomes smooth.
Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Make the frosting:

Add all of the frosting ingredients to a medium-sized bowl or the bowl of a stand mixer and, using your stand or hand mixer, mix on high until all the ingredients are well combined and smooth.
When the cake is completely cool, use a knife or spatula to spread the frosting on top of it.
Store the cake in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Notes

* You can also use brown sugar.

** Alternatively, you can replace the oats with 1/3 cup (40 g) of oat flour and mix everything by hand in a large bowl. Just whisk the dry ingredients together, then add all the remaining ingredients and mix until a smooth batter forms.

*** If the frosting isn’t sweet enough for you, add another tablespoon of maple syrup. If it’s sweet enough but you want it thinner, add almond milk one tablespoon at a time before desired consistency is reached.

To make this cake nut-free, replace the almond butter in both the cake and frosting with soy nut butter.

Prep Time: 15 mins
Cook Time: 30 mins