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Yield: 1 8×8 cake
4 cups gluten free oatmeal
1 1/4 tsp baking soda
pinch of Himalayan pink sea salt
2 1/2 tsp vanilla extract
1 1/2 cup maple sugar
1 cup coconut oil (melted)
1 cup apple sauce
1) Turn oven at 350 degrees.
3) Add the rest of the ingredients to the food processor.
4) Blend for about 5 minutes or until everything is mixed super well.
Otherwise pour batter into an 8×8 glass dish.
6) Cook for 25 minutes or until toothpick comes out clean.
7)Let cook before serving.
I had a small food processor at home so I had to make this in 2 half batches and then combine in the baking dish.
If you are looking for a topping, melt equal chocolate chips and coconut oil in a 3:1 ratio and drizzle on top, or put homemade marshmallow on top.
Instead of adding the chocolate chips to the food processor you can also just fold the chocolate chips into the batter at the very end to have the cupcake filled with chunks of chocolate 🙂
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