Pumpkin Oatmeal Cake

Submitted by Miss_Elaine

"This is a variation of a cake recipe that I found on the insdie wrapper of canned pumpkin. We enjoy oatmeal in all forms, so I find ways to add it to my baking for that richer "whole grain" taste."

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 1 cake
• Serves: 15

ingredients

• 4 eggs
• 1 cup canola oil
• 1 teaspoon vanilla
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 1 cup sugar
• 1 cup flour
• 1 cup rolled oats, ground finely in food processor
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon salt

directions

1. Beat eggs, oil, and vanilla until frothy.
2. Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
3. Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
4. Frost with cream cheese frosting when cool.

Reviews

[Porgy Tirebiter]

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!