Oatmeal Cake…Delicious and Guilt Freeposted by Jennifer
I am a big oatmeal cookie fan. And my mom makes some of the best oatmeal cookies around! I may share that recipe on my blog at some point, but they aren’t what you call clean. This cake is a good alternative to those cookies. This cake is is made with gluten free and wheat free ingredients. So you can eat this cake and not feel like you are completely cheating! This cake can be used as a dessert or even a breakfast bread. That glaze is what makes it so moist and delicious! Straight out of the oven is the best time to indulge, or you can heat it up for about 10 seconds in the microwave the next day to get the same effect! You’ll have to try it out for yourself. You will not be disappointed!
- 1 cup whole oats
- 1 stick butter
- 1 1/4 cup boiling water
- 1 3/4 cups Truvia Baking Blend (Can also use splenda)
- 2 eggs
- 1 1/3 cup oat flour
- 1 tsp baking soda
- 1 tsp cinnamon ( I add a tad more usually)
- 3/4 stick butter
- 1/4 cup coconut milk
- 1/2 cup Truvia Baking Blend ( or splenda)
- 1 tsp vanilla
- 3/4 cup chopped pecans
- 3/4 cup unsweetened coconut
Preheat oven to 350 degrees. Bring water to a boil. Pour the water over the oats and the butter and let stand for 5 minutes. While the oats and butter is sitting, mix all the other ingredients together in a separate bowl. Add the butter oat mixture to the other ingredients. Stir ingredients until all moistened. Pour mixture into either a cake pan, bundt pan, or sometimes we make mini muffins out of this. If you decide to make a cake bake for 30 minutes. If you decide to do muffins or mini muffins cut the time in half. You just want the cake to be cooked through the middle.
For the topping
Mix all ingredients except pecans and unsweetned coconut together and bring to boil for 2-3 minutes. At this point you have the option to sprinkle the baked cake with pecans and coconut (as pictured). Pour topping mixture over the cake and brown under the broiler for about 2 minutes. Or you can put 3/4 cup unsweetened coconut and 3/4 cup chopped pecans on a baking sheet and roast under the broiler until the coconut is lightly golden, then sprinkle on cake. Like mentioned the pecan and coconut topping is optional. Depending on our mood we sometimes use it and other times don’t. Sometimes we just pour the liquid mixture over it and leave out the pecans and coconut. Either way its absolutely delicious!