Caramel-Topped Oatmeal Cake
This moist spice cake with it's crunchy, sweet, and caramell-y topping will knock your socks off! It's just so dang good, no one will ever guess it's vegan. And it travels great, too, so take it along on your next picnic, potluck, or vacation and share it with others.
Servings: 16
Ingredients
Cake
- 1 ½ cups boiling water
- 1 cup Instant (quick) oats
- 5 tbsp water
- 2 tbsp ground flax seeds
- ½ cup applesauce
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Topping
- 1 cup shredded coconut
- ½ cup chopped nuts pecans, walnuts, almonds, your choice, or more coconut for nut-free
- ½ cup brown sugar well-packed
- 1/3 cup coconut milk
- 2 tbsp melted coconut butter
Instructions
- Preheat oven to 350°F.
- Line a 9x13 inch baking pan with parchment paper.
Cake
- Pour boiling water over oats and let stand 20 minutes.
- Mix the ground flax seeds in water to make a "flax egg."
- In a large bowl or stand mixer, cream applesauce, brown sugar, and granulated sugar.
- Add prepared "flax egg," vanilla, and oat mixture, mixing until well-blended.
- In another bowl, sift together flours, baking soda, salt, and cinnamon. Add gradually to wet ingredients and beat until well-blended.
- Bake in a 350°F oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Topping
- Right before cake is finished baking, mix together the topping ingredients.
- When cake is done, remove from the oven and spread on topping.
- Turn on oven broiler and return topped cake to oven for 2-3 minutes or until the topping bubbles and browns. Let cool and then serve.