Flourless, Sugar-Free, Dairy-Free Chocolate Cake

In a bowl, add the four eggs and half a cup of honey. Beat the mixture for one minute.

Add the cocoa powder (1/4 cup) and coconut oil (1/4 cup) to the mixture. Beat again for another minute.

Add the quick-cooking rolled oats (1 cup), water (1/2 cup), baking powder (1/2 level tablespoon), and baking soda (1 level teaspoon) to the batter.

Beat the final batter for one more minute and transfer it to a loaf pan (suggested size 16x8), previously greased with oil and dusted with oats.

Bake the cake in a preheated oven. If using an electric oven, use a temperature of 340°F (170°C) with both top and bottom heating elements on. If using a conventional oven, bake at 350°F (180°C) until a toothpick inserted into the center comes out dry and clean.

Remove the cake from the oven, let it cool briefly, and then invert it onto a cooling rack.

If desired, melt dark chocolate (70% cocoa suggested) and use it to decorate the cake before serving.