Need something with a bit of comfort? This cake is delightful. Made with or without the decadent frosting, it will be a favorite for sure!

Makes 1-9x13 inch cake


1 cup water

¾ cup coconut oil

1 cup oats


¾ cup applesauce

¾ cup sweetener of choice ( I used coconut sugar)

3 eggs

2 tsp. vanilla extract



2 cups flour (all-purpose, gluten free mix, oat flour, or ½ cup coconut and 1 ½ cup almond flour)

1 tsp. baking soda

1 tsp. salt

1 tsp ground cinnamon

dash of  nutmeg

¾ cup raisins


Icing (optional)

4 Tbsp. unsalted butter

1 cup powdered sugar

1 tsp. cinnamon

pinch of salt

1 tsp. vanilla extract


Preheat oven 350º. Coat 9x13-inch baking pan with coconut oil.

Mix water and coconut oil in a saucepan and bring to a boil. Turn off heat and pour in oats. Allow to sit for 5 minutes. In a bowl mix together applesauce, sweetener of choice, eggs and vanilla. Then add the contents of the saucepan and stir all together until well combined (1- minute).

In a separate bowl mix all dry ingredients together and then add them to the liquid oat mix. Stir well until all flour clumps are dissolved and you have an even looking batter. Remember if it is a little lumpy it is probably the oatmeal. Pour into your prepared dish and bake until toothpick inserted in the middle comes out clean, 25-35 minutes (depending on type of oven).

Icing, melt butter in small skillet over medium heat. Cook butter until brown flakes appear floating or in the bottom of skillet, 7-10 minutes. Pour over a filter, into a bowl in order to separate the brown specks from the golden butter.

Beat in powdered sugar, cinnamon and salt until well mixed. Then add milk and vanilla until smooth. Spread icing on warm cake and sprinkle with crushed walnuts or pecans. This icing is really sweet so I only used half of it. But the butter flavor pairs so niclely with this cake. I suggest if this is for a dinner party or dessert, use the frosting! If this cake is for a mid day snack, it will be just perfect plain or with a smear of cream cheese.

Inspired by, February 2017.