Step 1

Line an 8x8in (20x20cm) baking pan with parchment paper, leaving a 2in (5cm) overhang on two sides for easy lifting. Set it aside.

Step 2

Preheat the oven to 350°F (180°F) for about 5 minutes before baking the cake.

Step 3

In a medium bowl, sift the oat flour, cocoa powder, baking powder, and salt.

Step 4

Add the chocolate chips and stir until the chocolate chips are completely coated with the dry ingredients mixture. Set it aside.

Step 5

In a large bowl, place the eggs and whisk for about 2-3 minutes. Add the yogurt, honey, and vanilla. Whisk until well combined.

Step 6

Add the dry ingredients and stir gently until just combined.

Step 7

Pour the mixture into the prepared pan and smooth the top.

Step 8

Bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean (time may vary depending on the oven).

Step 9

Let it cool completely at room temperature and unmold the cake.

Step 10

In a medium bowl, place the honey and cocoa powder. Stir until it forms a chocolate sauce. At first, it looks like the cocoa powder won't dissolve, but keep stirring until smooth and shiny.

Step 11

Spread the chocolate sauce over the cake and sprinkle chocolate chips on top.

Step 12

Cut into squares and serve.

Step 13

You can store this cake in an airtight container at room temperature for up to 3-4 days.