Ingredients:

For the Cake:

• 125g (1¼ cups) oat flakes
• 250 ml (1 cup) warm water
• 2 ripe bananas, mashed
  • 2 eggs (large)
  • 2 tbsp (12g) cocoa powder
  • 5g (1 teaspoon) baking powder
• 1 teaspoon vanillin or vanilla extract

For the Espresso Glaze:

• 100g (¾ cup) powdered sugar

• 30 ml (2 tbsp) espresso coffee (freshly brewed or instant)

Directions:

1. Prepare the oats:
   In a bowl, combine the oat flakes with warm water. Let it soak for 10 minutes until the oats soften.
2. Make the batter:
   In another bowl, mash the bananas until smooth. Add the eggs, cocoa powder, baking powder, and vanillin or vanilla extract. Mix well to combine.
   1. Combine ingredients:
      Once the oats have softened, add them to the banana mixture and stir until all the ingredients are well incorporated.
   2. Bake:
      Preheat the oven to 180°C (360°F). Pour the batter into a greased or parchment-lined baking tin. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
   3. Prepare the espresso glaze:
      While the cake is baking, mix the powdered sugar and espresso coffee in a small bowl until smooth.
3. Cool and glaze:
   Once the cake is done, remove it from the oven and let it cool for 10-15 minutes. Drizzle the espresso glaze over the top of the cake before serving.

Serving Suggestions:

Cooking Tips:

Nutritional Benefits:

• Oats: Provide fiber, which supports digestive health and helps maintain steady energy levels.
• Bananas: Add natural sweetness and are a good source of potassium and vitamins.
• Cocoa Powder: Packed with antioxidants and promotes heart health.

• Eggs: Provide protein and healthy fats, keeping the cake moist and delicious.

Dietary Information:

• Vegetarian: This recipe is suitable for vegetarians.
• Gluten-Free Option: Use gluten-free oats to make this recipe gluten-free.

• Refined Sugar-Free Option: You can skip the espresso glaze to avoid refined sugar or use a sugar substitute in the glaze.

Nutritional Facts (Per Slice):

• Calories: 220
• Protein: 6g
  • Carbs: 35g
  • Fats: 7g
  • Fiber: 4g

Storage:

• Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• You can freeze the cake (without the glaze) for up to 1 month. Thaw it overnight in the fridge and add the glaze before serving.