What are your thoughts on a Gluten Free Oatmeal Chocolate Chip cake with cream cheese frosting?  My thoughts were likely similar to yours…. oh hell yeah I will have a piece.  Last night in laws and myself brewed up this little masterpiece compliments of Mama Pea and her gluten free oatmeal chocolate chip cake.

We made two cakes just too test out our skills before they were serving it this morning for a breakfast treat at 7:00am.  Yeah you read that right.  7:00am after boot camp.  I think I should join that boot camp!

The results were great.  The cake was very moist.  The icing was spectacular.  Here is the lowdown from Mama Pea’s recipe.

Ingredients

For the Cake

• 1 Cup old-fashioned oats (use gluten-free varieties as necessary)
• 1 1/4 Cup boiling water
• 1/4 Cup coconut oil
• 1/4 Cup almond butter
• 2/3 Cup applesauce
• 1 Cup stevia baking blend or organic sugar
• 1/2 Tsp. vanilla extract
• 1 Cup oat flour (can sub gluten free all-purpose flour or rice flour)
• 1/2 Cup coconut flour
• 1/2 Tsp. baking soda
• 1 1/2 Tsp. baking powder
• 1/2 Tsp. salt
• 1 Tsp. cinnamon
• 1/2 Tsp. nutmeg
• 1/2 Cup milk chocolate chips

For the Icing

• 3 Tbsp. cream cheese
• 3 Tbsp. powdered sugar
• splash of milk

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, combine oats and boiling water and allow oats to absorb the liquid.

1. Using a blender or hand mixer, cream together coconut oil, almond butter, applesauce, stevia or sugar and vanilla.
2. In a large bowl, combine flours, baking soda, baking powder, salt, cinnamon and nutmeg.
3. Add wet ingredients to dry, and add now-cooked oats to mixture.
4. Allow mixture to cool slightly before folding in chocolate chips.
5. Scoop batter into a greased bundt pan.

1. Bake for 23-28 minutes or until a toothpick inserted in the cake comes out clean.

1. For the icing, whisk together cream cheese, powdered sugar and enough milk to make a drizzly consistency.

1. Allow the cake to cool completely before inverting the pan to remove the cake and drizzling with icing.
2. ENJOY!

Zesty Tip:  I filled the center of the cake with a mixture of blueberries, hint of sugar and some lemon zest.  You could slide any fruit you want in there for a little “health” kick.

There you go.  Thanks mama pea for a fun recipe and I just got off the phone with my sister in law and everyone loved the cake.  Well done!  The next time you need a gluten free option give this a try.  Have a great Wednesday and I will talk to you on Friday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Monday!  I hope you had a great weekend and enjoyed the extended vacation if you took part in Independence Day.  Before we begin with what I coin as a “Killer Carrot cake” with cream cheese icing I want to announce the two winners of the POM Giveaway.

Winners

Comment 88:  Keri

I think POM is on of the most wonderful products to come out! Who doesn’t love pure and natural foods?! Never tried the juice, but I love the idea!

Thanks!
Keri

Comment 20: Rosalie

I love pomegranate juice

It’s a great mixer for alcohol. Hahaa.

Now on to the carrot cake.  This was another extension of my great baking afternoon last Wednesday which so far has included chocolate cream cheese cupcakes and rhubarb cupcakes.  With today’s recipe, I think we went overboard and hit a Grand Slam.  This cake is simply amazing.  And not to under estimate the amazing baking skills of my sister in law – it is quite easy to make!

Ingredients

• 2 Cups White Sugar
• 4 Eggs ( well beaten )
• 3 Cups grated carrots
• 2 Cups flour
• 2 Tsp. Baking Powder
• 1 Tsp. Soda
• 1 Tsp. Salt
• 2 Tsp. Cinnamon
• 1 Cup Mazola Oil

Frosting

• 8 Oz. cream cheese
• 3 Tbsp. Butter
• 3 1/2 Cups Icing sugar
• 1/4 Tsp. Salt

Method

1. Preheat Oven to 350 Degrees
2. Add Sugar, gradually to mazola oil.
3. Beat well after each addition.

1. Add beaten eggs gradually to sugar and oil mixture.
2. Beat well until smooth and fluffy.
3. Sift dry ingredients and add gradually.

1. Add carrots and mix well.
2. Bake in a 10′ Tube Pan that has been lightly greased and floured.

1. Bake for 60 minutes and let cool for 20 minutes.

1. Leave cake upside down on cooling rack until completely cool.

1. For the frosting – Cream cheese, blend in butter and icing sugar and salt.  Mix until smooth.  Spread over entire cake.

1. ENJOY!

Zesty Tip: Be sure to let the cake cool completely before both icing and cutting.  If you are like me you will love this cake chilled but some people swear by eating it warmed through in the microwave.

Around the blogsphere

Be sure to check out my latest partnering venture with Angela from Oh She Glows at the Summer Glow Boot Camp.

Have a great Monday and I can’t wait to hear what you think of this decadent yet simple carrot cake and how your weekend was.

Take care

zesty

Download my Free Recipe Book: Simply Zesty