by Alison Landolt
Who needs cake? I need cake! This #FeedMeFriday recipe is not sugar free. It's not dairy free. It's not particularly endo-friendly or even healthy. But it IS gluten free. And sometimes, you just have to go for good enough--especially when you're in the middle of a pandemic and the world around you is a mess. We'll do better when life gets back to normal.
Here's the cake I'm stress-eating through COVID-19: a gluten-free-ified version of my grandmother's Oatmeal Cake recipe. I'm sorry Grandmommy, Oatmeal cake is not a very good name. In fact, it's kind of a terrible name for a moist brown sugar cake topped with an ooey gooey coconut-pecan frosting. (I don't like coconut, but I will eat this entire cake if you do not stop me. YOLO.)
The great thing about this cake is the oats. You don't even know they're there, but the [certified gluten free] oats provide a stability to the cake that allows for an easy GF modification without a weird texture.
Let's bake!
Oatmeal Cake by Lonette Shirley, GF mod by Alison Landolt.
Preheat oven to 350 F.
In a large bowl, combine: 1 cup certified gluten free oats 1 1/2 cup hot water.
Mix in: ½ cup butter, softened 1 cup brown sugar 1 cup granulated white sugar 2 eggs, well beaten
In another bowl, mix together: 1 1/3 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour (I have not tested other brands) ½ teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon
Mix dry ingredients into the wet ingredients.
Pour batter into a greased 9"x13" pan and bake at 350 F for 30-35 minutes. You want the cake to be *almost* set but not 100% done.
While the cake bakes, prepare the frosting.
Mix together: 1/2 cup butter, melted 1 cup brown sugar 1 cup shredded coconut 1 cup chopped pecans 1 egg 1 Tablespoon milk
Remove cake from oven. Gently spread icing over hot cake. Return to oven and bake an additional 10 minutes. Remove from oven and allow to cool.
Let them eat [gluten free] cake!
Alison Landolt is an EFHou cofounder.