Irish Oatmeal Layer Cake

 

Makes 1 6 inch 2 layer cake

 

2 6-inch cake pans

 

Cake:

 

3/4 cup organic gluten-free rolled oats

1 cup hot filtered water

1 1/2 cups organic oat flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp sea salt

1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved

1/4 cup pecan butter

1 Tbsp pure vanilla extract

1 cup filtered water

2 Tbsp apple cider vinegar

 

 

Frosting:

 

1 1/4 cups pitted Medjool dates, soaked in water for 30 minutes and 1/2 cup of the water reserved

3/4 cup raw pecan butter or raw almond butter

2 Tbsp coconut butter, warmed to liquid

1 tsp pure vanilla extract

1/8 tsp sea salt

 

 

Instructions:

Pour one cup of hot, filtered water over the oats in a dish. Give them a half-hour to sit.

Adjust the oven rack to the middle position and preheat to 350 degrees Fahrenheit. Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides.

To prevent the cake from sticking, gently grease the pan's edges and the parchment paper. Then, line the pan's bottom with a piece of parchment that fits the pan well. In a large basin, thoroughly mix flour, baking powder, baking soda, cinnamon, and sea salt.

In a blender, combine dates, reserved water, pecan butter, extra water, and vanilla extract; blend until smooth. Whisk soaked oats and blend the mixture into the flour mixture until thoroughly combined. Add the cider vinegar and whisk until bubbles appear.

Pour the cake mixture into the prepared pans and bake for about 30 minutes, or until a tester inserted into the middle comes out clean.

Place the pan of cakes on a rack to cool completely after about an hour. Cut down the sides of the pan to release. After the cakes are on a plate, take off the parchment paper.

                                                                                                                     

Meanwhile, combine all of the frosting ingredients in a high-speed blender and mix until smooth.

To assemble, place one cake layer on a platter and top with a layer of whipped cream.  Put another layer of cake on top after that.  Use the remaining frosting to coat the sides and top of the cake.