Chocolate Chip Oatmeal Bundt Cake with Cream Cheese IcingThis 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?

Chocolate Chip Oatmeal Bundt Cake with Cream Cheese Icing-2To 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-3

Chocolate Chip Oatmeal Bundt Cake with Cream Cheese Icing

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.

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