The primary time I ever tried to bake a layer cake, it was an Irish oatmeal cake. It was for my Mother’s Birthday. I had simply graduated highschool, and I used to be simply moving into baking. It appeared easy sufficient after I learn the instructions. However…easy it was not for me a minimum of. It appeared to bake up nicely, however then I attempted to unmold it…whereas it was nonetheless a bit of heat and plop. One large pile of cake. Not formed like cake anymore. Only a pile. I began crying as a result of I needed my Mother’s Birthday cake to be good. I had forgotten to grease the cake pan. And I now know from this precious lesson {that a} piece of parchment on the backside of the pan is necessary too. My Mother simply gave me a hug and mentioned we might nonetheless eat the scrumptious crumbs. So we simply poured the frosting over them.
For years I didn’t try and make an Irish oatmeal cake. However then one St. Patrick’s Day a number of years again I made one and it turned out superior. No pile of crumbs, only a lovely scrumptious cake. I sweeten the cake with dates and a little bit of cinnamon and it tastes nearly caramel like. The nutty oats pair nicely with it, and provides it a beautiful texture.
I frost it with a date caramel frosting, just like the cake I had tried to make once I was youthful. It’s sooo good. No extra being frightened of oatmeal muffins. It’s a disgrace I waited so a few years to make one. However I’ve been making it the previous few years now. This cake is scrumptious! I’m a giant oatmeal lover, and it was good to get pleasure from it in one other means moreover simply my morning oatmeal.
Vegan Irish Oatmeal Layer Cake
Makes 1 6 inch 2 layer cake
2 6 inch cake pans
Cake:
- 3/4 cup natural gluten free rolled oats
- 1 cup sizzling filtered water
- 1 1/2 cups natural oat flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup packed gentle medjool dates, pitted, soaked in water for half-hour 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
Frosting:
- 1 1/4 cups pitted medjool dates, soaked in water for half-hour and 1/2 cup of the water reserved
- 3/4 cup uncooked pecan butter or uncooked almond butter
- 2 Tbsp coconut butter, warmed to liquid
- 1 tsp pure vanilla extract
- 1/8 tsp sea salt
Directions:
- Place the oats in a bowl, and pour 1 cup of sizzling filtered water over them. Allow them to sit for half-hour.
Preheat the oven to 350F levels and place rack in middle of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. - Coat parchment paper and pan sides frivolously with oil in order that the cake does not stick and line the underside of the pan with a bit of parchment match to the pan. Whisk flour, baking powder, baking soda, cinnamon and sea salt in a big bowl to mix nicely.
- Place dates, reserved water, pecan butter, further water, and vanilla extract right into a blender, and mix till easy, then whisk this blended combination in addition to the soaked oats into the flour combination till nicely blended. Whisk within the cider vinegar till bubbles type.
- Switch cake batter to ready pans and bake muffins till tester inserted into middle comes out clear, about half-hour.
- Cool muffins fully in pan on rack, about 1 hour. Minimize round sides of pan to loosen. Flip muffins out onto platter; peel off parchment paper.
- In the meantime, to make the frosting, mix all substances In a excessive pace blender, and mix till easy.
- To assemble, place one cake layer on a plate, and unfold a layer frosting over it. Then prime with one other cake layer. Unfold the remaining frosting on the highest and down the perimeters of the cake.
***if you want a 2 layer 9 inch cake, double this complete recipe and bake in two 9 inch cake pans. The baking time will probably be longer, extra like 45-50 minutes.
