Oatmeal cake with chocolate cream

Not only is it very beautiful, but it is also worth to try out if you like chocolate. Nice and creamy and full of flavor and a bit healthier than many other cakes.


  1. Preheat the oven to 180 ° C.
  2. Put the oatmeal and almond flour in a food processor and grind coarsely.
  3. Add the coconut oil, maple syrup, cocoa powder, salt and a little water and mix briefly.
  4. Put the “dough” in a cake tin with ridges, press the dough well into the ridges and make a nice, raised edge.
  5. Bake the bottom blind in the oven for about 15 minutes.
  6. Then let the mold cool down.
  7. Remove the bottom from the tin and place on a plateau.
  8. Put the peeled bananas, the avocado flesh and the La Vida Vegan almond chocolate spread in a food processor and turn until smooth and creamy.
  9. Add the sifted cocoa powder and a pinch of salt and turn until smooth again.
  10. Fill the baked bottom with chocolate cream and spread it evenly.
  11. Garnish with fruit and toasted oat flakes.



  • 125 g oatmeal
  • 100 g almond flour
  • 6 tbsp. coconut oil
  • 6 tbsp. maple syrup
  • 1 tbsp. cocoa powder
  • a pinch of salt

Chocolate cream

  • 4 tbsp. La Vida Vegan almond chocolate spread
  • 2 bananas
  • 2 avocados
  • 100 g almond flour
  • 2 tbsp. cocoa powder


  • raspberries
  • blueberries
  • oat flakes, toasted