Description
This gluten free pumpkin oatmeal cake gets its heartier texture from whole rolled oats mixed right into the batter. It is dense, lightly spiced, and topped with a simple vanilla glaze, perfect for a fall breakfast or dessert.
Ingredients
- 2 cups Gluten Free Rolled Oats
- 1 1/2 cups Gluten Free Flour
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Sea Salt
- 2 tsp. Ground Cinnamon
- 1 tsp. Pumpkin Pie Spice
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 cup Unsalted Butter, softened
- 2 large Eggs
- 2 tsp. Vanilla Extract
- 1 cup Pumpkin Puree
Glaze:
- 1 cup Confectioner's Sugar
- 2 Tbsp. Milk
- 1/2 tsp. Vanilla Extract
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat the sugar, brown sugar and butter until blended. Add the eggs, vanilla and pumpkin puree. Blend together.
Add the oats, gluten free flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice to the wet ingredients. Beat until just blended together.
Pour the cake batter into the greased 9x13 baking dish.
Bake at 350 degrees for 30-35 minutes. The cake will be browned and spring back to touch.
After the cake has cooled make the glaze and drizzle over top before serving.
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- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American