This is a gluten-free recipe from the depths of the internet. I saved it years ago and then the author deleted it. Since I always link, I’ll copy it below in case you want to give it a go. I didn’t have a reason to bake gluten-free, but hey, why not?

To be fair I assumed this was a complete fail when I popped it out of the oven. It did solidify after it cooled, and then even more when it sat out. It was still a crumbly mess to cut but it was tasty. It was really like baked oatmeal. The texture is weird but hey, it’s gluten-free and pretty easy if you can eat oats.

Chocolate Chip Oatmeal Bundt Cake with Cream Cheese Icing

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Ingredients

  

• 1 cup old-fashioned oats use gluten-free varieties as necessary
• 1 1/4 cup boiling water
• 1/4 cup coconut oil
• 1/4 cup almond butter
• 2/3 cup applesauce
• 1 cup stevia baking blend or organic sugar
• 1/2 tsp vanilla extract
• 1 cup oat flour can sub gluten free all-purpose flour or rice flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup non-dairy chocolate chips
• Icing:
• 3 Tbsp. non-dairy cream cheese
• 3 Tbsp. organic powdered sugar
• splash of non-dairy milk

Instructions

 

• Preheat oven to 350 degrees.
• In a small bowl, combine oats and boiling water and allow oats to absorb the liquid.
• Using a blender or hand mixer, cream together coconut oil, almond butter, applesauce, stevia or sugar and vanilla.
• In a large bowl, combine flours, baking soda, baking powder, salt, cinnamon and nutmeg.
• Add wet ingredients to dry, and add now-cooked oats to mixture.
• Allow mixture to cool slightly before folding in chocolate chips.
• Scoop batter into a greased bundt pan.
• Bake for 23-28 minutes or until a toothpick inserted in the cake comes out clean.
• For the icing, whisk together cream cheese, powdered sugar and enough milk to make a drizzly consistency.
• Allow the cake to cool completely before inverting the pan to remove the cake.
• Drizzle the icing over top and serve.