4.18 21 Published Feb 06, 2022, Updated Jan 19, 2024 Old-fashioned oatmeal cake is similar to a coffee cake or quick bread and it’s topped with a delicious coconut pecan topping. It’s sweet and crunchy and so tasty!
Why You’ll Love This Recipe
Oatmeal + cake?! It doesn’t get much better. This hearty cake is made with a base of oats, but is turned into a cake. This decadent cake is fancy enough for special occasions like Easter or Mother’s Day, but also easy enough to make on just any ol’ Tuesday. Can easily be made gluten-free by making sure you’re using gluten-free oats and all-purpose gluten-free flour.
Ingredients Needed
old-fashioned rolled oats – the star of the show! I love Bob’s Red Mill gluten-free rolled oats. water – you’ll let the oats sit in boiling water for a few minutes to soften before mixing with the rest of the ingredients. eggs – helps bind the cake together. I haven’t tried swapping for a flaxseed egg but I bet that would work! butter – traditional butter or vegan butter works in this recipe! cane sugar – I opted for organic cane sugar for the main sweetener in this cake. organic brown sugar – you can swap for coconut sugar if you’d like. This will be mixed into the cake and used in the topping. vanilla extract – a flavor enhancer. all-purpose flour – all-purpose gluten-free flour works as well. My go-to for a gluten-free blend is Bob’s Red Mill gluten-free 1:1 baking flour. baking soda and baking powder – helps the cake rise. sea salt – brings all of the flavors together. cinnamon and nutmeg – the perfect spice pairing. shredded coconut – I usually opt for unsweetened, but for this recipe I recommend sweetened shredded coconut! It adds a delicious crispy and sweet topping for this cake and helps the topping stick to the cake. pecans – part of the coconut topping. You could swap for a different nut like walnuts or almonds, but I love the slightly sweet crunch pecans add. coconut milk – I recommend full-fat coconut milk in a can to make this topping super decadent!
How to Make Old-Fashioned Oatmeal Cake
Soak oats – You’ll start by letting the oats soak in boiling water for a bit! In a small mixing bowl, mix the oats and boiling water and let stand for 20 minutes. Whisk wet ingredients – Use an electric mixer or stand mixer to beat the cane sugar, brown sugar and butter on medium speed until combined and fluffy. Beat in the eggs and vanilla. Fold in the oatmeal mixture. Mix dry ingredients – In a separate bowl, mix together the flour, baking soda, cinnamon, salt and ground nutmeg. Add the wet ingredients to the dry ingredients and mix until just combined. Bake – Grease a 9×13 baking pan and carefully pour the batter into the pan. Bake at 350ºF for 45-50 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean. Set aside to let cool. Make topping – While the cake is cooling, prepare the coconut pecan topping. Combine the melted butter, brown sugar, pecans, shredded coconut and milk in a small mixing bowl. Spread the topping over the cake and place the cake back in the oven set to broil for 2-3 minutes. Make sure you watch carefully so the topping doesn’t burn! It’s done when the topping is bubbly and the coconut is golden brown. Let cool for 30-60 minutes before serving.
How to Store Leftovers
Cover the cake and store at room temperature for up to 3 days. Store in the refrigerator for 5-7 days or freeze in a freezer-safe, airtight container for up to 3 months. You can eat at room temperature or reheat in the microwave, oven or toaster oven!
More Dessert Recipes to Try
Grandma Miller’s Pound Cake Vegan Coffee Cake Flourless Chocolate Cake Oatmeal Carrot Cake 3-Ingredient Peanut Butter Cookies
Be sure to check out all the dessert recipes on EBF!
