I’m seriously driving myself crazy.

I’m going to show you how to take breakfast ingredients and use them in dessert.

This is dangerous business here, people!

I mean, I’ve practically given you a million +1 reasons to eat dessert for breakfast or breakfast for dessert.

Let’s make oatmeal interesting, shall we?

This vanilla flax triple nut butter has been the reason for my existence lately.


I mean, why would I want to purchase the store bought stuff when I can make my own concoctions.


Yea, well it’s going into this cake.


With some oatmeal and chocolate chips…vegan if preferred.


Oh, but wait…here is the girl who doesn’t really care much for oatmeal…


unless it’s in a cookie form.


Or if I’m just really, really ridiculously in the mood for what I like to call “breakfast slop.”


I swear this photo is not of mashed potatoes.


Although I wouldn’t mind a pile of mashed potatoes with ketchup and a big ole’ chicken fried steak right now.


That is one delicious frosting…for this cake, that is.


Just my luck…this cake is everything that I want in a cookie.


It’s a warm and inviting cake, with a tender crumb and chock full of rolled oats. Then,


with each bite you are transported to a heaven filled with melted, ooey, gooey, chocolate chip deliciousness.


Then we add this creamy coconut frosting that is made w/ homemade coconut butter, coconut flour, and a few other health conscious things.


Man oh man.


I’m bringing these to the pearly gates if Jesus doesn’t serve em’.


This cake…I have no words.


On another note…


dessert is really becoming the new breakfast…and vice versa.


At least in my world.

Maple Chocolate Chip Oatmeal Cake with “Creamy” Coconut Frosting (GF/V):


For the cake:

1/2 c. gluten-free oat flour

1/2 c. almond flour

1 t. baking soda

1/4 t. fine sea salt

3/4 c. nut butter (I used my vanilla flax triple nut butter)

1/4 c. melted coconut oil

1/4 c. pure maple syrup

1 T. pure vanilla extract

1/2 c. unsweetened, vanilla almond milk

1 c. gluten-free rolled oats

1/2 c. dark chocolate chips (or vegan chocolate chips)

For the frosting:

3 T. coconut butter (homemade or store bought (slightly melted if store bought))

3 T. coconut flour

3/4 c. + 2 T. warm water (or unsweetened, vanilla almond milk)

1/2 T. melted coconut oil

1 T. maple syrup


For the cake:

1. Preheat the oven to 350 degrees F. Spray an 8×8 in. square baking dish with cooking spray.

2. In a large mixing bowl, combine all of the dry ingredients.

3. Mix in the wet ingredients until thoroughly combined.

4. Fold in the oats and chocolate chips.

5. Pour the cake batter into the prepared dish and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

6. Let cool completely before slicing into even square bars and frosting.

For the frosting:

1. In a large food processor, process all of the ingredients together on high until smooth.

2. Cut the cake into squares and spread with a good helping of frosting.

Makes 9 cake squares and about 1.5 c. frosting.



  1. I gotta say I’m not a huge cake person. But then you made it breakfast, and then you added that coconut frosting…:) Love!

    • Chelsy says:

      Katy, it’s definitely a toss up b/w cake and pie for me. I have my faves for both! I am definitely a COOKIE MONSTER though! The coconut frosting is ahhhhhmazing! You must try! Oh, and I love your site, those chocolate cookies look amazing…I had no idea there was avocado in there! So creative 🙂 Thanks for stopping in! xoxo!

Speak Your Mind