Pumpkin Oatmeal Cake
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 15
ingredients
- 4 eggs
- 236.59 ml canola oil
- 4.92 ml vanilla
- 425.24 g can pumpkin (not pumpkin pie filling)
- 236.59 ml sugar
- 236.59 ml flour
- 236.59 ml rolled oats, ground finely in food processor
- 9.85 ml baking soda
- 9.85 ml cinnamon
- 2.46 ml allspice
- 2.46 ml salt
directions
- Beat eggs, oil, and vanilla until frothy.
- Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
- Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
- Frost with cream cheese frosting when cool.
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Reviews
-
I loved being able to use a cake instead of making a pie crust and filling and refrigerating overnight this Christmas. To make Vegan I used 2 T finely ground flax in 6 T hot water and ! ripe mashed banana for the other 2 eggs. I also used 1/4 t Sweetleaf Organic Stevia Extract in the shaker bottle (no Inulin) instead of sugar. It came out fantastic. My wife and I also topped some with Turtle Trails (Soy Delicious) Vegan Ice Cream. A fantastic cake. Thanks for the recipe!
Tweaks
-
I loved being able to use a cake instead of making a pie crust and filling and refrigerating overnight this Christmas. To make Vegan I used 2 T finely ground flax in 6 T hot water and ! ripe mashed banana for the other 2 eggs. I also used 1/4 t Sweetleaf Organic Stevia Extract in the shaker bottle (no Inulin) instead of sugar. It came out fantastic. My wife and I also topped some with Turtle Trails (Soy Delicious) Vegan Ice Cream. A fantastic cake. Thanks for the recipe!
RECIPE SUBMITTED BY
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