This breakfast cake is your excuse to have dessert for breakfast! No flour, no eggs, and no dairy needed, it's healthy and wholesome and made in just one bowl!
Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
In a high speed blender or food processor, add your oats and blend until a powder like consistency remains. Add the rest of your ingredients and blend until a thick batter remains.
Transfer the batter to the greased cake pan. Bake for 25-30 minutes or until a skewer comes on clean. Remove from oven and allow to cool completely before frosting, if desired.
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Notes
* To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.** White sugar, brown sugar, coconut sugar, erythritol, or monk fruit sweetener. TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.TO FREEZE: Place slices of the cake in a shallow container and store them in the freezer for up to 6 months.