Oatmeal Spice Cake - Farm Girl Fresh


Oatmeal Spice Cake

My Grandma Hutchens made the best Oatmeal Cake.  I still have that recipe on a now-faded recipe card, which I even took with me when I went to college. The cake was very moist and dense and had a delicious coconut frosting, yet I loved that it was not too sweet. I have fond memories of eating that cake growing up on the farm.

Side note: Since our day consisted of breakfast, (mid-morning) lunch, dinner, (mid-afternoon) lunch, supper, and if a neighbor happened to stop over in the evening, a little lunch before they left. (I’m beginning to feel like this could lead to a whole new blog post about meals on the farm and the transition I had when I went out into the world and encountered “city” folk and their meal schedules.) Needless to say, there were always sweet treats on the counter – cake, cookies, bars, sweet breads, etc.

It was our favorite recipes like this that Joyce and I decided to recreate with pure ingredients when we wrote this book. Back in the days when our grandmas cooked, the sugar, flour, and oats had not been genetically modified.  In this recipe, we have replaced those ingredients with maple syrup, applesauce, coconut flour, and Montana gluten-free certified organic raw oats. The height of our cake is not as tall as Grandma’s traditional version, but it’s just as delicious!

Oatmeal Spice Cake Farm Girl Fresh Oatmeal Spice Cake

1/2 cup rolled oats
3/4 cup boiling water
3 eggs
3 tablespoons coconut oil
3/4 cup maple syrup
1-1/2 cups applesauce
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
2 teaspoons ground cinnamon
1/3 cup plus 1 tablespoon coconut flour
1-1/2 cups rolled oats

 Preheat oven to 350º F. Pour boiling water over 1/2 cup oats and let sit. In a large bowl, beat the next 8 ingredients together with a mixer. Stir in coconut flour and dry oats. Lastly, fold in soaked oats. Butter a 9 x 13 glass pan and sprinkle lightly with additional coconut flour. Pour batter into pan and bake 30 to 35 minutes until toothpick inserted comes out clean. Cool and frost with a double recipe of Caramel Coconut Frosting.


2 tablespoons coconut oil
2 tablespoons butter
1/4 cup maple syrup
1/4 cup heavy cream or coconut milk
1 teaspoon vanilla
1/2 cup shredded coconut
1/4 cup chopped walnuts

In a small pan, boil coconut oil, butter, maple syrup and cream 15 minutes on medium-high heat. Stir in vanilla, coconut and walnuts. Cool before spreading on cake.

Frosts 8 x 8 cake

 Makes 24 servings

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