This cake made with oat and coconut flour, peanut butter and chocolate chips, is a delicious, moist, soft, gluten-free, and healthy.
Preheat the oven to 200°C (390°F). Butter and flour a 20cm diameter mold lined with parchment paper.
In a large bowl, beat the moist ingredients (the first 7) until well integrated. Add the flours and mix. Add the chocolate chips and integrate again.
Transfer the mixture to the mold and bake for 22-25 minutes or until it is cooked on top. When sticking a bochette stick into it, it should come out just a little moist, not dry, or super sticky, it's a moist cake but we don't want it raw!
Let cool and enjoy with a little ice cream, I recommend dulce de leche icecream, and if it is homemade better!!!
* Flax egg: 1 1/2 Tbsp of flax meal mixed with 3 Tbsp of water for each egg. Mix and let stand 15 minutes