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
- 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
- 3 Tbsp. non-dairy cream cheese
- 3 Tbsp. organic powdered sugar
- splash of non-dairy milk
- 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.