• This recipe makes one 9-inch cake layer. Repeat the recipe for a two-layer cake.
• Line a 9-inch round cake pan with parchment paper at the bottom. Grease the bottom and side of the pan with coconut oil. Set it aside.
• Place all the ingredients in the jug of a high-speed blender, follow the order listed in the recipe card above, making sure you don't put melted coconut oil in contact with cold milk, or the oil will solidify and form lumps.
• Blend on high speed for about 20-25 seconds, or until it forms a consistent chocolate batter. You may have to stop the blender and scrape down the sides of the bowl or use the blender stick to help the batter mix well together. Stop when the batter is smooth and consistent. It will always look slightly grainy but you shouldn't see big pieces of oats ever.
• Transfer the batter to the prepared pan and rest in the cake pan while preheating the oven.
• Preheat the oven to 350°F (180°C).
• Bake for 25-35 minutes or until the top is set and crackles and a pick inserted in the center of the cake comes out with a little crumb on it. This means the cake is still moist in the center. Don't over-bake, or the cake will be dry.
• Cool the cake down immediately on a cooling rack. Wait for a few hours before frosting.

Frosting

• Frost the birthday cake using my vegan protein frosting or vegan chocolate buttercream recipe. If you are making a two-layer cake, double the frosting recipe as well.

Storage

• Store up to 4 days in a sealed container in the fridge or freeze and thaw 4 hours before at room temperature.