I tried it with oat flour/white flour/wheat flour ..and they all turned out amazingly good. I love the one with oat flour the best, since the processed oats really give a slightly crunchy texture to the cake and I'm totally in love with it. The trick behind a soft microwaved cake is to never over cooked, even 5sec will change the texture of a cake! Mine took about a minute or so, but since not all microwaves work the same way, you always have to adjust the time by yourself.
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