Old Fashioned Oatmeal Cake
We’ve dipped back into freezing cold weather, here in Ottawa, and all I want to do is stay under the covers. But, that’s the thing about living in a place where a good 4-6 months of the year are cold – you can’t stay in bed that long. The consolation? Oatmeal cake. Oatmeal cookies. Oatmeal pancakes. These things will get me out of bed, because they are yummy and comforting. And when it’s this cold, you need some comfort.
Old-fashioned oatmeal cake is one of the best things ever. It just tastes like childhood and reminds me of sleepy weekend mornings, when my mom would bake cake for breakfast. And now, I bake cake for breakfast too – and my little guy goes crazy. Cake? Cake! C A K E !!!
Hey, it leans on the healthier side – so why not cake for breakfast? Alternatively, you can enjoy a piece of oatmeal cake with afternoon tea or for dessert. I’m sure a scoop of ice cream wouldn’t hurt here either 😉
I’m particularly fond of the crunchy topping that makes this cake. It’s a wonderful texture and the mix of walnuts and coconut really add something to the overall flavour. Oh, go on – make this and be comforted from the cold winter too! And if you live in a sunny, hot climate, send the sunshine this way and then you can go on and make it too.
PrintOld Fashioned Oatmeal Cake {gluten-free}
Description
Moist, flavourful oatmeal cake topped with a nutty, crunchy topping. Perfect for serving at brunch or afternoon tea.
Ingredients
For the cake
- 1 1/4 cup water, boiling
- 1 cup oatmeal, old fashioned, uncooked
- 1/2 cup of butter or virgin coconut oil (creamy consistency)
- 1 cup turbinado sugar
- 2 eggs
- 1 tsp pure vanilla
- 1 cup all-purpose gluten-free flour
- 1/2 cup of buckwheat flour
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
Topping
- 1/2 cup butter or virgin coconut oil
- 2 cups of unsweetened fresh shredded coconut
- 1 cup of walnuts, finely chopped
- 3/4 cup of turbinado sugar
- 8–10 Tbsp unsweetened almond milk
Instructions
- Preheat oven at 350 degrees.
- Pour boiling water over oatmeal and set aside for 20 minutes.
- Cream butter and sugars, add eggs. Beat well.
- Add vanilla and oatmeal mixture.
- Add flour, baking soda, salt, cinnamon, and nutmeg. Mix well.
- Put in greased 9×13 inch pan. Bake for 30 minutes.
For Topping
- Melt butter and add coconut, nuts, brown sugar, and almond milk. Mix well.
- After cake is baked, frost it when you take it out of the oven, then return to oven and broil until the top is brown. (Don’t leave the kitchen! Watch it carefully so it doesn’t burn.)
- Cool for 10-15 minutes before serving.
- Serves nicely warm or cold.
Nutrition
- Serving Size: 12
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Cake for breakfast? Yes please!! I love that topping and I’m with your little man, I’d dance for this cake :
I´m very fond of oatmeal cookies, in all shapes and forms! 🙂
Me too! They are the best.
I would love having a slice of this for breakfast! My grandma used to make a cake a lot like this!
It really is an old-fashioned cake, Jessica – I don’t know of a lot of people who make this style anymore…but I love it! Thanks so much for visiting and for your comment.
Well, I’ve just decided what I’ll be doing tomorrow on my day off. I’ve been needing comfort lately and this is just the thing, I’m sure of it. I might even be salivating at the mere thought of eating this oatmeal cake 😉 Oh, and fantastic photos!
Hey Christy! This is definitely COMFORT food at its best 😉 Thank you, I’m glad you like the photos! I read that your husband is a photographer and you have great skills yourself – so I take it as a big compliment. Hope you enjoy the recipe!