Sweet Oat Cake with Coconut Frosting (gluten free)
Let's take a break from all the vegetable dishes and indulge in this sweet oat cake. I can see this dessert at a birthday celebration for someone absolutely lovely, maybe a welcome home for a new baby, or a special family get together with those you love most. To me, it is like a sweet edible doily on a plate. So simple and pretty it can match any occasion. This is a different recipe for me as it has plenty of refined sugar and completely out of my comfort zone, but even I like to indulge myself sometimes and this cake seems like the perfect way to do it.
Don't fret fellow nutrition enthusiasts, I was sure to add some goodies in there for us. I used a combination of flours with nutritional benefits so we don't loose out on that place for potential. Hello oats my old friends! Accompanied by almond flour of course, and our trusty good fat, coconut oil. I even got some fibrous rhubarb in there! Do they all work together to even the score against the refined sugar? Maybe not, but it was a decent attempt and I am sticking with it because this cake is just that good. It has a unique to itself texture, not the fluffy white cake you may be expecting, it is so moist and you can really sense the oats in each bite. It is just so special, your guests will certainly find it memorable. Be sure to send them to my website to have a look when they ask where you found the recipe ;)
Tip: If using rhubarb, boil with water and add a little sugar before pureeing!
Sweet Oat Cake with Coconut Frosting
- 1 cup oat flour (or ground oats)
- 1/2 cup almond flour
- 1/2 cup gluten free all purpose flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking power
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup cooked and pureed rhubarb, see tip above (or apple sauce)
- 2 eggs
- 1 tsp vanilla
- 3/4 cup shredded coconut
- 1/2 cup coconut oil
- 1 cup boiling hot water
- 1 1/2 cups icing sugar
- 4 oz cream cheese, room temp
- 1/2 cup butter, room temp
- 1/2 cup coconut flakes
- preheat oven to 350F and grease two 9" round cake pans with coconut oil.
- combine dry ingredients in a large bowl, set aside.
- combine wet ingredients, omitting coconut oil and water, add to dry ingredients and whisk thoroughly.
- Add boiling water and coconut oil to a small bowl and whisk until combined. Add to cake batter and continue to whisk until all ingredients are incorporated well.
- Split batter between two pans and bake in oven for 30-40 minutes.
- While cake cools on a cooling rack, use an electric mixer to beat together the butter and cream cheese. Once combined, slowly blend in the icing sugar then 1/4 cup of the coconut flakes.
- Once the cake is completely cooled ice the middle and top of the cake leaving the sides so the cake shows through. Sprinkle the top with the remainder of the coconut flakes and serve!
For more inspiration be sure to check out my Instagram page grace.and.jack !
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