Monday, January 15, 2007

Oatmeal Spice Cake

This recipe is a shout out to all those readers who said they'd like some dessert recipes using non-sugar sweeteners. This delicious, low-fat oatmeal spice cake loaf is sweetened only with applesauce and honey. In addition to being gluten-free, it's also dairy-free. I was skeptical about making a cake with oatmeal, thinking it would turn out too dense - But instead I was pleasantly surprised by a moist cake that has a really lovely texture. It's a great choice for breakfast, as it has a good amount of protein and fiber and is not overwhelmingly sweet. I wish I could share a photo that really showed how lovely this loaf looked - But this fuzzy cameraphone pic will have to do. Good news, though - A brand spankin' new digital camera is en route to me, scheduled to be delivered tomorrow! [Insert deep breath of relief here.]


1 1/2 cups almond milk or soy milk
1 1/2 tablespoons white vinegar
1 cup gluten-free rolled oats*
2 cups gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup unsweetened applesauce
2 teaspoons pumpkin pie spice
1/3 cup pecans
2 tablespoons raisins, chopped
1/4 cup honey
2 eggs, beaten

Preheat oven to 350 F. In a large mixing bowl, combine the vinegar and the almond or soy milk. Allow to sit for 5 minutes. Stir in oats, and allow to sit for 20 minutes. Pulse the pecans several times in a food processor. Add the pecans and all other ingredients to the vinegar/milk substitute/oat mixture. Mix well. Pour the batter into a greased bread pan. Use a flexible spatula to even out the batter. Optional: Sprinkle the cake with an additional tablespoon of ground pecans. Bake for 70 minutes. Invert onto cooling rack and allow to cool for at least 20 minutes before slicing.

*You can find buy certified gluten-free oats here.


Anonymous said...

I've got some gluten-free oats ordered and will try this recipe as soon as they show up. Also, Cream Hill Estates is marketing gluten-free oats now, too.

Bat Chesed said...

There are several companies growing and marketing gluten-free oats now, Lara's from Cream Hill Estates is one. The problem is that many people with celiac disease also cannot tolerate the protein in oats, so it's a trial and error thing and really depends on the person. If you check gluten-free oats, be sure to keep a food journal to record your reaction and then you will know for sure if oats work for you.