Flourless Mexican Chocolate Cake

INGREDIENTS

1 tsp

ground flax seeds

2 tsp

boiling water

1 cup

canola oil (240ml)

3/4 cup

buttermilk (180ml)

1/4 cup

strong brewed coffee

1 cup

packed brown sugar (200g)

1 tsp

vanilla

large eggs (room temperature)

1 1/2 cups

gluten-free quick cooking oats (170g, ground (I use a blender!))

6 tbsp

unsweetened cocoa powder (60g)

1 1/2 tsp

baking powder

1 tbsp

cinnamon

1/4 tsp

cayenne

1/4 tsp

salt

1 cup

unsalted butter (230g, room temperature)

4 oz

milk chocolate (120g, melted, slightly cooled)

1 tsp

vanilla

2 cups

powdered sugar

4 tbsp

buttermilk