OH, my goodness…YOU HAVE GOT TO TRY THIS!!!!!! I had breakfast at Bob Evan’s the other day and my typical bowl of oatmeal turned into this big skillet of oatmeal that held about 3 pounds of cooked oatmeal. Of course, I brought it home and remembered a cake that we used to make 50 years ago with left over oatmeal. (who brings left over oatmeal home????? honestly!!) I dug through my old file box and sure enough, there was the oatmeal cake recipe. It comes close to a German chocolate cake even though there is no chocolate in it. Hmmmm. I am always looking for GREAT desert recipes that I can make Gluten and egg free for my daughter and this did the trick. I also substituted coconut sugar for the granulated sugar so this clicked all my boxes. It only makes a 9X9 pan size so it’s dense and moist and perfectly divine. Between my daughter’s family, my neighbor and a coupe bites of the last piece for my dear friend, it was GONE!!!!
Make the oatmeal or use left over oatmeal… 2 c. water, 1 cup old fashioned oatmeal. (NOT quick oats)
Mixer:
1/2 c. dairy free butter, softened
1 c. brown sugar …firmly packed
1 c. coconut sugar
1 tsp. vanilla
2 eggs. (I substitute 2 TBL. ground flax seed and 6 Tbl. water for the two eggs)
1 1/2 c. G.F flour
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp cinnamon
1/4 tsp. nutmeg
Mix well and pour into a 9X9 pan that has been lined with parchment paper. I make a sling out of the parchment paper.. one piece going one way, the other piece going the other direction. This lifts out of the pan (after cooling throughly) and makes cutting the pieces super easy. * make sure your pieces of parchment have a little extra for grabbing onto..
Bake in a 350 oven for 55-60 minutes….. Apply the topping and return to the oven on broil for 3-4 minutes or until the top is bubbly. DO NOT remove cake from the pan until totally cooled. This is the biggest difference I have found between baking with Gluten free flour or regular flour. The Gluten Free recipes need to set.
TOPPING
1/4 c. dairy free butter….melted
1/2 c. brown sugar …firmly packed
1/3 c. chopped nuts
3/4 c. shredded coconut
Combine and spread over the hot cake. Be sure to get the topping spread out to the edges. Broil per directions above.
