One of my favorite cakes to eat growing up was this Oatmeal Cake that my grandmother and mom would make. I thought, it would be the perfect kind of cake to veganize. It’s ooey, gooey and delicious. The toasted coconut on top of the moist cake brings back so many good memories. I was ecstatic when my mom tasted this veganized version and said it was better than the original. It was so easy to make, and in under 15 minutes it could be baking in your oven!
Cake: 1 cup quick oats
3 1/2 oz. coconut oil (just under 1/2 a cup)
1 1/4 cups water
1 cup vegan sugar
1 cup light brown sugar
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
Topping: 1 cup light brown sugar
1/4 cup almond milk, or other non-dairy milk
1 3/4 oz. coconut oil (just under 1/4 cup)
1 cup coconut
9×13 non-stick pan, greased
Method of Prep:
Preheat the oven to 350°F.
Smash the banana and combine with the sugar and brown sugar, until well mixed. Sift the all-purpose flour, baking soda and salt together.
In a medium sized pot, bring the water and 3 1/2 oz. of coconut oil to a boil, add in the quick oats, mix and simmer for 5 minutes, stirring occasionally.
Once the oats are cooked, remove from the heat, and add in the banana/sugar mixture. Mix well, then fold in the flour mixture.
Pour cake batter into the greased pan.
Bake for 20-25 minutes. Remove from oven and set the oven to broil.
Combine the light brown sugar, coconut oil, almond milk, and half the coconut together.
Spread this over the warm cake.
Sprinkle the other half of the coconut over the top.
Place under the broiler for about 2 minutes or until topping is melted and the coconut is toasted.
Allow to cool.
Cut pieces out from the pan. Store covered with saran wrap on the counter. Serve in square pieces, such as a brownie.
Serve room temperature, Enjoy!