Ingredients:
For the cake:
125 g (11/4 cups) rolled oats
250 ml (1 cup) warm water
2 ripe bananas, mashed
2 eggs (large)
2 tablespoons (12 g) cocoa powder
5 g (1 teaspoon) baking powder
1 teaspoon vanillin or vanilla extract
For the espresso glaze:
100 g (3/4 cup) powdered sugar
30 ml (2 tablespoons) espresso (freshly brewed or soluble)
Instructions:
Make the oats:
