1 large egg

180 grams (⅔ cup) Greek yogurt

1 ripe banana, about 100 grams (3.5 oz.), or ½ cup applesauce

80 ml (⅓ cup) maple syrup, or honey

150 grams (1 ½ cup) oat flour, or preferred flour

50 grams (½ cup) almond flour, or more oat flour

1 tsp vanilla extract

2 tsp baking powder

⅙ tsp salt

60 ml (¼ cup) milk of choice

**Optional Ingredients**

50 grams (¼ cup) chocolate chips, dark or extra dark

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Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the egg, Greek yogurt, mashed ripe banana (or applesauce), maple syrup (or honey), and vanilla extract until smooth.
In another bowl, mix together the oat flour, almond flour, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, stirring until well combined.
Gradually add the milk of choice to the batter and mix until the consistency is smooth.
If desired, fold in the chocolate chips for extra flavor and richness.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For a vegan version, replace the egg with a flax egg and use plant-based yogurt and milk.

For a gluten-free option, use oat and almond flours. Make sure the oat flour is certified gluten-free if necessary.

If you don’t have a banana, use applesauce or yogurt for extra creaminess.

Add cinnamon, nutmeg, or pumpkin spice for a spiced version.

Fold in chopped walnuts or almonds for added texture.

Store at room temperature for up to 3 days or refrigerate for up to a week.

This cake can be frozen for up to 3 months. Wrap tightly and store in an airtight container.