Gluten Free Cashew Oatmeal Cake Recipes

GLUTEN-FREE CASHEW OATMEAL CAKE

Gluten-Free Cashew Oatmeal Cake image

Provided by Alejandra Ramos

Categories dessert

Time 1h15m

Yield one 9-inch cake (about 8 servings)

Number Of Ingredients 11

Ingredients

Unsalted butter or olive oil, for greasing
2 cups coarsely ground raw cashews
1 cup turbinado sugar or coconut palm sugar
1/3 cup coarsely ground gluten-free rolled oats
1 teaspoon baking powder
1 teaspoon kosher salt
4 large eggs, beaten well
1/2 cup olive oil
1 whole vanilla bean, scraped or 1 tablespoon vanilla extract
1 teaspoon pure orange extract, optional
Confectioners' sugar, for garnish, optional

Steps:

Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan and layer the bottom with a round of parchment paper.
Whisk the ground cashews, sugar, oats baking powder and salt in a large bowl. Add the beaten eggs, olive oil, vanilla bean seeds and orange extract, if using, and beat well to combine.
Pour the batter into the prepared pan and bake until golden and fully cooked, 25 to 30 minutes. (Note that the top will look a little bubbly--that's OK!)
Let cool in the pan 10 minutes, then use a knife to loosen from the sides and remove. Transfer to a rack to cool completely. Serve dusted with confectioner's sugar, if desired.

GLUTEN FREE OATMEAL CAKE

Gluten Free Oatmeal Cake image

Cake like mom use to make, but without the wheat flour and pecans (I can't eat). Amazingly light, not dense cake.

Provided by L Kanas

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 22

Ingredients

1 1/3 cups boiling water
1 cup gluten-free oatmeal
1/2 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/4 cup coconut flour
1/4 cup gluten free oat flour
1/4 cup brown rice flour
1/4 cup almond flour
1/3 cup potato flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 1/2 cups brown sugar
6 tablespoons butter
1 teaspoon vanilla
1/4 cup coconut milk
1/2 cup shredded coconut flakes

Steps:

Preheat oven to 325°F.
Grease a 13 x9 inch baking dish.
Put oatmeal in a bowl and add boiling water. Stir to combine and let stand.
Combine 1/2 cup butter with sugars in a mixing bowl and beat on high until light and fluffy.
Add eggs, oatmeal, gluten free flours, xanthan gum, baking powder, baking soda, salt, cinnamon and vanilla and beat on low, just until thoroughly blended.
Pour cake batter in prepared baking dish.
Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
While the cake is baking, combine topping mixture in a bowl.
As soon as the cake comes out of the oven, spread the topping mixture evenly over the top of the hot cake.
Broil the cake, about 6-inches from the broiler, until the frosting is bubbling and golden brown- about 5 minutes. Watch this step carefully- the topping will burn if left under the broiler too long!
Cool before serving -- or eat it warm like we like it!

Nutrition Facts : Calories 425.7, Fat 16.9, SaturatedFat 10.7, Cholesterol 66.6, Sodium 485.6, Carbohydrate 67.9, Fiber 1.8, Sugar 54.2, Protein 3.2

GLUTEN-FREE BAKED OATMEAL

Gluten-Free Baked Oatmeal image

This fruity, delicious oatmeal would be so good served with vanilla soy milk. Give it a try! - Jennifer Banyay, NorthRidgeville, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup raisins
1-1/2 cups boiling water
2 cups gluten-free old-fashioned oats
1/3 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1-1/4 cups fat-free milk
1 medium apple, peeled and finely chopped
2 tablespoons butter, melted
1/4 cup chopped walnuts

Steps:

Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes., Meanwhile, in a large bowl, combine the oats, brown sugar, pie spice and salt. Stir in the milk, apple and butter. Let stand for 5 minutes. Drain raisins; stir into oat mixture., Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 275 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 154mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

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