Oatmeal Cake - Can't Tell It's Gluten Free by Rockin Robin
Try this oatmeal cake which is gluten free. It's delicious, moist and light.
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Oatmeal Cake Gluten Free
Cake Layer
Ingredients:
1 ½ cups boiling water
1 cup gluten free oats
½ cup butter, softened
2 eggs, beaten
⅔ cup honey
1 cup brown sugar, packed
1 tsp. vanilla extract
1 ½ cups Gluten free flour, I used Trader Joe’s
½ tsp. salt
1 ½ tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
coconut oil
Topping
Ingredients:
½ cup butter, salted
¼ - ⅓ cup brown sugar, packed (start with ¼ cup sugar, taste then add more if needed)
¾ cup shredded coconut
¼ cup milk
½ tsp. cinnamon
⅓ heaping cup pecans, chopped small
Directions:
Preheat oven to 325 degrees F.
Add boiling water to 1 cup oatmeal in a bowl, stir and let sit for 20 minutes. Grease a 9 x 13 inch baking dish with coconut oil.
In a medium size bowl, add the dry ingredients: flour, xanthan gum, salt, baking soda, cinnamon, and baking powder and mix to combine.
In a mixing bowl beat the butter and gradually add the brown sugar until fluffy. I used the paddle attachment on my kitchenaid.
Then add the eggs and vanilla and mix until incorporated. Then add the honey and mix thoroughly. Add the oatmeal and mix once again.
Pour batter into the prepared baking dish and bake for 40 minutes. Test with a toothpick. If it comes out clean it is done. I would test the cake at 35 or 37 minutes as oven temperatures vary.
Make The Topping
In a sauce pan add the butter and stir over low heat. Once melted add the brown sugar and stir to dissolve and then add the cinnamon, coconut, milk and pecans. Let this cook for a couple of minutes as it thickens a bit.
Spread the topping over cake and place back in the oven. Lower the oven rack so that it is about 8 to 10 inches below the heating element. Broil for just a couple minutes, keeping a close eye so the cake doesn’t burn.
I think this cake is it’s absolute best served warm.
Try my Waldorf Salad:
Grilled Salmon With Pineapple Mango Salsa:
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Rockin Robin
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Easy Oatmeal Cake Recipe a Healthy and Tasty Baked Oats Cake
Easy Oatmeal cake recipe a Healthy and Tasty Baked Oats Cake
If you are on a weight loss diet and you like cakes and desserts, but worried about your diet, this healthy oatmeal cake With chocolate may be the solution for your healthier cake recipe without
Flour, Without Butter or tons of fats, gluten free, and really easy to make.
Oats Recipes
1.
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oatmeal recipe video -
More oatmeal cookies video
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Easy Crispy Oatmeal Cookies| make the best Oatmeal Cookies
Today let's make healthy oatmeal cookies to sweeten your day.
Oatmeal cookies, are nutrient dense, and delicious and can be a great breakfast, healthy desserts or midnight snack
The recipe and ingredients for - Easy Crispy Oatmeal cake
1¼ cup blended Instant rolled oats
1 tsp baking powder.
¼ tsp salt,
1 tsp Cinnamon powder.
⅓ cup milk
1 Egg
3 tbsp cup Vegetable oil.
3 tbsp Brown sugar.
2 tbsp Chocolate chips
Preheat oven.
To 180c.
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oatmeal cookies without sugar,
oatmeal cookies without brown sugar,
oatmeal cookies without raisins,
oatmeal cookies without banana,
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3-Ingredient Chocolate Oatmeal Cake Recipe
This 3 ingredient chocolate cake recipe is vegan, gluten free, eggless, dairy free and no bake. This chocolate cake is low in sugar and it takes only 10 minutes to make it. The taste of this cake is surprisingly good. If you are looking for an easy, light and healthier cake you should give this cake a try.
Full written and printable recipe:
More Chocolate recipes:
Classic chocolate cake:
Vegan chocolate sponge cake:
3-ingredient chocolate cake:
Chocolate Fudge Cake:
Chocolate Pancakes:
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Ingredients:
6oz (170g) Dark chocolate, high quality
375ml Coconut milk, full fat
2¾ cups (220g) Quick oats
Directions:
1. Grease a 7-inch (18cm) round cake pan with butter/oil, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. Chop the chocolate and lace in a heat proof bowl.
3. In a small saucepan bring the coconut milk to a simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until melted and smooth.
4. Add quick oats and stir until combined.
5. Pour the batter into the pan. Let cool to room temperature, then Refrigerate until set, at least 4 hours.
6. Serve with fresh fruits.
Notes:
• This cake is not so sweet as we not using any sugar except the chocolate, If you prefer a bit sweeter cake add 1-2 tablespoons of sugar or any other sweetened while simmering the coconut milk.
• Keep refrigerated up to 5 days.
Recipe inspired by How To Cook Smarter:
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Grandma Callahan's Oatmeal Cake Cookin' with KC
In the Kitchen with Sister KC!
Grandma's Oatmeal Cake
Preheat Oven to 325
Prepare Oats.
Mix 1 1/2 cup boiling water and 1 cup quick oats in a bowl and set aside for at least 20 minutes.
In a large bowl mix together the following ingredients until creamy.
1 Cup Brown Sugar
1 Cup White Sugar
1/2 Cup Vegetable Shortening
2 Large Eggs
Once everything is nice and creamy, add in the oatmeal and mix thoroughly.
In another large bowl mix together the dry ingredients.
1 1/2 Cup All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
Add the dry ingredients to the creamed oatmeal mixture.
Pour contents into a 9 or 10 greased and floured baking pan.
Bake in a 325 degree oven until it tests done, 30-45 minutes.
While the cake is baking, let's prepare the topping.
Topping Ingredients:
1/2 Cup Butter
1/2 Cup Brown Sugar
1/4 Cup Evaporated Milk
1 Cup Shredded Coconut
1 Cup of chopped nuts (Almonds, Walnuts, Pecans etc... your choice.)
1/2 teaspoon Vanilla
Melt butter and all remaining ingredients and mix together thoroughly. Return pan to heat source and keep warm until cake comes out of the oven.
Once the cake is done and pulled out of the oven, immediately top cake with the coconut topping and return cake to the oven under the broiler setting or the highest possible temperature. Watch carefully as you simply want to brown / toast the topping.
Once the topping is brown / toasted, remove from oven and cool.
Enjoy!