Gluten Free Oatmeal Cake

Submitted by L Kanas

"Cake like mom use to make, but without the wheat flour and pecans (I can't eat). Amazingly light, not dense cake."

 

• Ready In: 1hr 10mins
• Ingredients: 22
• Serves: 12

ingredients

• 1 1⁄3 cups boiling water
• 1 cup gluten-free oatmeal
• 1⁄2 cup butter
• 3⁄4 cup sugar
• 3⁄4 cup brown sugar
• 2 eggs
• 1⁄4 cup coconut flour
• 1⁄4 cup gluten free oat flour
• 1⁄4 cup brown rice flour
• 1⁄4 cup almond flour
• 1⁄3 cup potato flour
• 1⁄2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla

• Topping

• 1 1⁄2 cups brown sugar
• 6 tablespoons butter
• 1 teaspoon vanilla
• 1⁄4 cup coconut milk
• 1⁄2 cup shredded coconut flakes

directions

1. Preheat oven to 325°F.
2. Grease a 13 x9 inch baking dish.
3. Put oatmeal in a bowl and add boiling water. Stir to combine and let stand.
4. Combine 1/2 cup butter with sugars in a mixing bowl and beat on high until light and fluffy.
5. Add eggs, oatmeal, gluten free flours, xanthan gum, baking powder, baking soda, salt, cinnamon and vanilla and beat on low, just until thoroughly blended.
6. Pour cake batter in prepared baking dish.
7. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
8. While the cake is baking, combine topping mixture in a bowl.
9. As soon as the cake comes out of the oven, spread the topping mixture evenly over the top of the hot cake.
10. Broil the cake, about 6-inches from the broiler, until the frosting is bubbling and golden brown- about 5 minutes. Watch this step carefully- the topping will burn if left under the broiler too long!
11. Cool before serving -- or eat it warm like we like it!