Description
Moist, flavourful oatmeal cake topped with a nutty, crunchy topping. Perfect for serving at brunch or afternoon tea.
Ingredients
Scale
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