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