Makes a 13 x 9 x 2 inch cake.
Cake Batter:
Ingredients:
- 3/4 c old-fashioned oats
- 1 c boiling water
- 1 c coconut milk
- 1/2 c vegetable oil
- 3/4 c honey
- 1 1/2 tsp vanilla extract
- 1/2 c creamy peanut butter
- 2 eggs
- 1 1/2 c whole wheat flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
Directions:
- Preheat oven to 325 degrees F. Oil and flour a 13 x 9 x 2 inch baking dish.
- Stir oats in the boiling water; let stand 15 minutes.
- In a large mixing bowl, beat on low until smooth: coconut milk, vegetable oil, honey, vanilla and peanut butter.
- Beat in the eggs one at a time.
- Add the oatmeal with its soaking water to the creamy mixture.
- Combine the flour, baking soda and baking powder. Gradually add it to the wet mixture until just combined. Do not over-mix.
- Bake about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 15 minutes in the pan before evenly spreading on with the topping below.
Topping
Ingredients:
- 1 c creamy peanut butter
- 1 c coconut milk
- 2 Tbsp honey, or to taste
- 1 1/2 c quick oats (raw)
- 1 1/2 c flaked desiccated coconut, unsweetened
Directions:
- Cream the peanut butter, coconut milk and honey.
- Blend in the oats and coconut.
- Spread topping on the slightly cooled cake. If desired, sprinkle the topping with more oats. Serve at room temperature or chilled.