### Ingredients
**Wet Cake Ingredients**
* 1 cup **almond pulp** (left from making almond milk)
* 1 ripe banana, mashed
* ½ cup unsweetened applesauce
* ½–¾ cup almond milk
* ½ cup **date paste** *(blend ~6–8 soaked dates with a little water)*
* 1 tsp vanilla extract (optional)
**Dry Cake Ingredients**
* 1 cup **oats**, blended into oat flour
* ¼ cup unsweetened cacao powder
* 1 tsp baking soda
* ½ tsp baking powder
* ¼ tsp salt
**Frosting Ingredients (Oil-Free)**
* ¼ cup soft dates or date paste
* ½ cup cacao powder
* 1 cup peanut powder
* ½ cup almond milk (more if needed)
* ½ tsp vanilla
* pinch salt
Optional:
* chopped dates
* dark chocolate chips
* walnuts
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### Instructions
1. **Preheat oven** to **350°F (175°C)**.
2. Blend the **oats in a blender until they become flour**.
3. In a large bowl mix:
* almond pulp
* mashed banana
* applesauce
* almond milk
* date paste
* vanilla
4. In another bowl whisk:
* oat flour
* cacao powder
* baking soda
* baking powder
* salt
5. Combine wet and dry ingredients until just mixed.
6. Batter should be **thick but pourable**. Add a little almond milk if needed.
7. Pour into a **lined or lightly greased 8-inch pan**.
8. Bake **35–45 minutes**, until the center is set and a toothpick comes out mostly clean.
9. Cool completely before frosting.
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Blend frosting ingredients with fork until smooth.
Chill briefly to thicken, then spread over the cooled cake.
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✅ **Texture tip:**
Oat flour cakes are slightly softer than wheat cakes. Letting the cake **cool fully (or even chilling it)** helps it firm up and slice nicely.
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💡 **Extra chocolate tip:**
Add **2 tbsp hot coffee or espresso powder** to the batter to deepen the chocolate flavor.