If you're looking for a ridiculously decadent chocolate cake, look no further than this ooey and gooey gluten-free chocolate pudding cake.
Preheat oven to 375 degrees. Lightly grease an 8x8 square baking dish and set aside.
Make flax egg by combine flaxseeds with three tablespoons of water. Mix together and set aside for five minutes until mixture turns into gel.
In a large bowl, combine oat flour, sugar, cocoa powder, baking powder, salt and chocolate chips.
In a second bowl, combine non-dairy milk, oil, vanilla extract, and flax egg.
Add dry ingredients to wet mixture and combine well, mixing by hand until ingredients are all well incorporated.
Add batter to baking dish, then evenly sprinkle the batter with the reserved 1/3 cup of sugar and 2 tablespoons of cocoa powder.
Pour the hot water or coffee over the entire cake. Don't worry, it looks like a mess but it works!
Bake for 27-30 minutes until cake is set and bubbling on top. Cook for a few minutes before digging in. Once cooled, you can top with optional sprinkle of powdered sugar.
This recipe adapted from the Oh She Glow cookbook, which I highly recommend!