If you thought oatmeal was just breakfast, try oats in this fantastic oatmeal cake. Dessert doesn’t get healthier than this!
I adore everything oats
The flavor, the texture, the ease of preparation, the low price, the nutritional assets: Everything! those of you who have my latest cookbook know there’s absolutely nothing I don’t do with them, including mud packs, which I don’t eat and don’t feed anyone: Thank G-d for small blessings, sure beats the expensive facials! Soups, puddings, salads, burgers, cookies, granola, cakes: yum!
Want loads of ideas about oatmeal?
Please don’t bother with quick oats, or worse, instant oats, not in this oatmeal cake and not anywhere: They have no flavor or texture to speak of.
In this deliciously funky oat cake, the robust flavors of oats, coffee and cocoa are a great trio.
You might want to make muffins out of the oat cake batter. Same recipe, same oven temperature; pour the batter into muffin molds and bake 30-40 minutes.
Scroll down for super easy super fantastic chocolate icing!
Of course you can enjoy the cake plain just as is, with a dusting of confectioner’s sugar. OR you could splurge and ice the cake!
Do not hesitate to make a larger batch of the icing, it will keep perfectly in a refrigerator. Bring it to room temperature before using as a dipping sauce for fruit, or as a topping for smoothie bowls, pancakes and crepes, and as a sauce for various desserts. It’s good for you, so no problem spreading it on thick!
- 1 ¼ cups boiling water
- 1 1/3 cups old-fashioned oats (not instant)
- 2 tablespoons instant coffee powder, decaf OK
- 4 eggs
- 1 1/3 cups brown sugar, packed, or sucanat
- 1/2 cup pure cocoa powder
- 1 cup oil
- 3 tablespoons dark rum, unflavored brandy or bourbon
- 1 tablespoon pure vanilla extract
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups flour: all purpose, whole wheat pastry or spelt
Preheat the oven to 350 degrees.
Mix the water, oats and coffee in a bowl, and let the mixture soak while you prepare the rest of the batter.
In a food processor, or with a hand or stand mixer, cream the eggs with the sugar until light and creamy. Add the cocoa and the oil and mix again. Mix in the rum, vanilla, baking soda and salt, pulsing, until well combined. Pulse in the flour only until well combined. Pulse in the reserved oat mixture only until well combined. Pour the batter into a greased tube pan, and bake 1 hour, or until a knife inserted in the center comes out clean. Invert the cake onto a cooling rack.
Optional Chocolate Icing:
1 cup semisweet or bittersweet chocolate chips or chopped chocolate
1/3 cup coconut or other dairy-free milk
1 tablespoon oil
Microwave all ingredients for 1 minute, or melt them on a very low flame. Whisk until perfectly smooth.
Let the mixture cool just a minute or two, then drizzle evenly on the cake.