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 bowl. Give them a half-hour to sit.
Adjust the oven rack to the centre 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.

Carefully oil the parchment paper and the pan's edges to keep the cake from sticking. Next, line the bottom of the pan with a parchment paper that fits the pan snugly. Combine the flour, baking soda, baking powder, cinnamon, and sea salt in a big bowl.

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

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

After about an hour, fully cool the cakes in a pan on the rack. To loosen, cut along the pan's sides. Place the cakes onto a dish and remove the parchment paper.
In the meantime, put all the ingredients for the frosting in a high-speed blender and process until smooth.


To assemble, put one layer of cake on a plate and cover it with a layer of frosting. Next place another layer of cake on top. Cover the cake's top and sides with the leftover icing.

Double the recipe and bake in two 9-inch cake pans if you want a two-layer 9-inch cake. It will take longer to bake—roughly 45 to 50 minutes.

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