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Ingredients:
Preheat oven to 375°F. Lightly grease an 8x8" baking dish.
In a small bowl, whisk flax seed and 3T water together. Set aside.
In a large bowl mix together the oat flour, ¾c of sugar, ⅓c cocoa powder, chocolate chips, salt, and baking powder.
In a small bowl, whisk together flaxseed mixture, milk, oil, and vanilla.
Pour the milk mixture over the flour mixture and stir until just combined.
Pour the batter into the baking dish and smooth out the top.
In a small bowl, combine the remaining ⅓c of sugar and remaining 2T cocoa powder. Sprinkle evenly.
Slowly pour the hot coffee over the cocoa mixture. Coffee must completely cover the batter in the baking dish.
Bake for 27 to 33 minutes uncovered, until the cake is semi-firm, but bubbly on top, and gooey on the edges.
Allow cake to cool 5 to 10 minutes before serving.
Instructions:
Note: you can serve it with ice cream, powder sugar, or toasted walnuts