Add all the ingredients except chocolate chips to a food processor. Process for half a minute, scrape sides and process again until smooth. Taste and adjust sweet if needed. (If the mixture is too stiff, add a tbsp or more aquafaba or non dairy milk and blend in. See pictures for texture).
Reserve a tbsp of chocolate chips for garnish. Fold in the rest of the chocolate chips into the thick batter in the processor.
Grease or line an 8 inch or smaller cake pan. Transfer the batter onto the pan and spread it out using a spatula. Sprinkle chocolate chips on top.
Bake for 22 to 26 minutes or until the center looks set. Cool in the pan for 10 minutes, then slice and serve with dollop of vegan vanilla ice cream or whipped coconut cream, and melted chocolate or vegan caramel.
* To make oat flour: Blend or process 1/2 heaping cup oats until a coarse powder and use.Sub Oat flour with rice flour or wheat flour for variation. Adjust the consistency with more oil or non dairy milk if needed. Sunbutter: Sunbutter Reacts with baking powder and soda to turn the baked goods green when cooling. Use half the amounts of baking pwoder and soda and add a tsp of lemon juice to reduce the chances of that happening. Also the green color is harmless and ok to eat. Nutrition is 1 of 4 serves.