Vegan Irish Oatmeal Layer Cake
The first time I ever attempted to bake a layer cake, it was an Irish oatmeal cake. It was for my Mom's Birthday. I had just graduated high school, and I was just getting into baking. It seemed simple enough after I read the directions. But...simple it was not for me at least. It seemed to bake up well, but then I tried to unmold it...while it was still a little warm and plop. One big pile of cake. Not shaped like cake anymore. Just a pile. I started crying because I wanted my Mom's Birthday cake to be perfect. I had forgotten to oil the cake pan. And I now know from this valuable lesson that a piece of parchment at the bottom of the pan is important too. My Mom just gave me a hug and said we could still eat the delicious crumbs. So we just poured the frosting over them.
For years I did not attempt to make an Irish oatmeal cake. But then one St. Patrick's Day a few years back I made one and it turned out awesome. No pile of crumbs, just a beautiful delicious cake. I sweeten the cake with dates and a bit of cinnamon and it tastes almost caramel like. The nutty oats pair well with it, and give it a lovely texture.
I frost it with a date caramel frosting, like the cake I had tried to make when I was younger. It is sooo good. No more being scared of oatmeal cakes. It is a shame I waited so many years to make one. But I have been making it the past few years now. This cake is delicious! I am a big oatmeal lover, and it was nice to enjoy it in another way besides just my morning oatmeal.
Vegan Irish Oatmeal Layer Cake
Makes 1 6 inch 2 layer cake
2 6 inch cake pans
- 3/4 cup organic gluten free rolled oats
- 1 cup hot filtered water
- 1 1/2 cups organic oat flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
- 1/4 cup pecan butter
- 1 Tbsp pure vanilla extract
- 1 cup filtered water
- 2 Tbsp apple cider vinegar
- 1 1/4 cups pitted medjool dates, soaked in water for 30 minutes and 1/2 cup of the water reserved
- 3/4 cup raw pecan butter or raw almond butter
- 2 Tbsp coconut butter, warmed to liquid
- 1 tsp pure vanilla extract
- 1/8 tsp sea salt
- Place the oats in a bowl, and pour 1 cup of hot filtered water over them. Let them sit for 30 minutes.
Preheat the oven to 350F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper.
- Coat parchment paper and pan sides lightly with oil so that the cake doesn't stick and line the bottom of the pan with a piece of parchment fit to the pan. Whisk flour, baking powder, baking soda, cinnamon and sea salt in a large bowl to blend well.
- Place dates, reserved water, pecan butter, additional water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture as well as the soaked oats into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
- Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes.
- Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper.
- Meanwhile, to make the frosting, combine all ingredients In a high speed blender, and blend until smooth.
- To assemble, place one cake layer on a plate, and spread a layer frosting over it. Then top with another cake layer. Spread the remaining frosting on the top and down the sides of the cake.
***if you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans. The baking time will be longer, more like 45-50 minutes.