Preheat the oven to 180°C. Grease a baking tin with a bit of coconut oil.
In a bowl combine all dry ingredients and mix well. Now add coconut oil, agave nectar and oat milk and stir until well combined. If the dough is too dry just add a little more oat milk.
Pour the dough into the baking tin and bake in the oven for about 50 minutes. Make sure the surface doesn't burn and check with a tooth pick if the cake is ready.
*instead of using spelt flour you could also go for more almond flour or some gluten-free flour.
**Agave nectar can be substituted with any other kind of liquid sweetener.
Tipp: topping the cake off with some white chocolate coating will make it even more special!