Grandma’s Easy Oatmeal Cake with Coconut Pecan Frosting; Low-FODMAP, Gluten-free

I love to browse Pinterest and Reddit, but it is a dangerous addiction.  All those yummy recipes and not enough days to make them!

This low-FODMAP Oatmeal Cake with Coconut Pecan Frosting has been earmarked for over a year.  I have been intrigued by the recipe, I just didn’t have the time until now.  

It has been touted as “Grandma’s” recipe, so while my grandmother never made it, I hate to remove that honor. This seems like the type of cake that used up leftover oatmeal in the pot, while keeping everyone in the family happy and satisfied.

I love this cake from top to bottom. The oats provide moisture and texture, and the cinnamon and nutmeg give a lovely flavor. But the crowning glory is the toasted coconut and pecan topping.  Broiling the frosting saves extra cooking time, and infuses that buttery caramelized goodness into the cake itself. Grandma is quite a savvy baker 😉

I like to make this cake in a tube pan, but a 9′ by 13′ casserole dish works too.

You may also love:

• Low-FODMAP Chewy Oatmeal Cookies
• Low-FODMAP Almond Joy Coconut Macaroon Cookies 
• Low-FODMAP Pumpkin Scones
• Low-FODMAP Molten Lava Pumpkin Pecan Cake
• Delicious Low-FODMAP Oatmeal Raisin Muffins
• Low-FODMAP Chai Spiced Oatmeal Chocolate Cookie Bars

Or check out over 500 more low-FODMAP recipes on the blog, like my Best Low-FODMAP Cake Collection. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Grandma’s Easy Oatmeal Cake with Coconut Pecan Frosting; Low-FODMAP, Gluten-free

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Old-fashioned Low-FODMAP Oatmeal Cake with Coconut Pecan Frosting is like Grandma’s old recipe, So moist, and topped with broiled frosting. IBS-friendly, gluten-free, dairy-free.

• Author: Dr. Rachel Pauls
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 16 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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• 1 cup quick cooking oatmeal or ‘quick oats’*
• 1 & 1/4 cup boiling water
• 1 & 1/2 cups low-FODMAP, gluten-free, all-purpose flour
• 1/2 teaspoon xanthan gum (if not added to your flour choice)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup butter or vegetable shortening, melted and cooled
• 1 cup granulated sugar
• 1 cup packed light or dark brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• Baking spray

For the topping:

• 1/4 cup melted butter or vegan spread
• 1/2 cup packed light or dark brown sugar
• 1 cup sweetened, shredded or flaked coconut
• 1 cup chopped pecans or walnuts
• 3 tablespoons low-FODMAP milk*
• 1/2 teaspoon vanilla

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Instructions

• Preheat oven to 350 F and place rack in center of oven
• Grease a tube cake pan, or 9 by 13 inch pan with baking spray or shortening and sprinkle with low-FODMAP flour.  Set aside*
• In a medium bowl or mixing cup combine the quick oats with the boiling water, stir and cover.  Set aside briefly
• In a large bowl place all the remaining dry ingredients for base layer (flour, xanthan gum, baking soda, cinnamon, nutmeg and salt) and whisk to combine
• Using an electric mixer, in a second large bowl cream together the butter and 2 sugars, then add the eggs, and vanilla, and beat again
• Add the oatmeal mixture and combine well
• Stir the combined dry ingredients into the oatmeal batter until just combined
• Pour batter into pan and smooth down with spatula
• Bake at 350 for 45-50 minutes until a cake tester comes out clean (for a tube pan, cook around 50 minutes)
• While baking, combine the ingredients for the topping/frosting layer in a medium bowl
• Remove cake from oven, and turn oven to broil
• When oven is ready, spread topping/frosting over the top of the cake
• Place cake back in oven to broil for 2-3 minutes to toast the topping
• Remove from oven
• You may eave the cake in the pan for serving or if using a tube pan, transfer to a platter after 15 minutes
• Store remainder in the fridge for up to 5 days

Notes

• Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
• Make sure your pan choice may be placed on the Broil setting in your oven (glass may not be able to tolerate this setting)
• These are different than traditional rolled oats; 1/4 cup is one low-FODMAP serving
• You may also use rolled oats, but you will need the oats to sit in the water for 20-30 minutes to soften them
• Low-FODMAP milks include lactose-free, almond milk, canned coconut milk