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Gluten-Free Oatmeal Cake
Moist, warmly spiced, and topped with a broiled coconut-pecan glaze—this cozy cake is a gluten-free twist on a classic!
🍽️ Servings: 9-12 | ⏰ Prep Time: 15 mins | 🍳 Bake Time: 35 mins
📝 Ingredients
For the Cake:
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1 cup gluten-free rolled oats (certified GF)
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1¼ cups boiling water
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½ cup (1 stick) unsalted butter, softened (or coconut oil)
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¾ cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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1½ cups gluten-free flour blend (like King Arthur Measure for Measure)
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1 tsp baking soda
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1 tsp cinnamon
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½ tsp ground nutmeg
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¼ tsp salt
For the Broiled Topping:
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¼ cup (½ stick) unsalted butter, melted
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½ cup brown sugar, packed
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¼ cup heavy cream (or coconut milk)
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1 cup shredded coconut (unsweetened or sweetened)
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½ cup chopped pecans or walnuts
👩🍳 Instructions
1. Prep the Oats:
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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
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In a bowl, combine GF oats and boiling water. Let sit for 10 mins to soften.
2. Make the Batter:
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In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy (~2 mins).
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Beat in eggs and vanilla.
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Stir in the softened oats.
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In another bowl, whisk GF flour, baking soda, cinnamon, nutmeg, and salt. Fold into wet ingredients until just combined.
3. Bake:
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Pour batter into the pan. Bake 30-35 mins until a toothpick comes out clean.
4. Broiled Topping:
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In a bowl, mix melted butter, brown sugar, cream, coconut, and nuts.
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Spread over the warm cake.
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Broil 2-3 mins (watch closely!) until bubbly and golden.
5. Cool & Serve:
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Let cool 15 mins before slicing. Serve warm or at room temperature.
💡 Pro Tips:
✅ Extra moist? Swap ½ cup sugar for ½ cup applesauce.
✅ Dairy-free? Use coconut oil and coconut milk.
✅ Storage: Keeps well covered for 3 days or freeze for 1 month.
🔥 Why You’ll Love It:
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Naturally GF with a tender, hearty crumb.
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Caramel-like topping steals the show!
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Perfect with coffee or vanilla ice cream.
Comfort food, gluten-free style! ☕🍂
