Rolled Oats Cake With Peanut Butter Icing
A hearty rolled oats cake with a moist texture, complemented by a rich peanut butter icing. Perfect for breakfast or a sweet snack, this dessert combines wholesome oats with sweet raisins and warm cinnamon flavors, appealing to those who enjoy comforting, homemade baked treats.
Ingredients
Instructions
- Put water in a medium kettle and bring to a boil.
- Remove from heat and add oats, stirring well.
- Add margarine and both sugars, stirring until melted.
- Add eggs and beat well.
- Sift together the flour, salt, soda, and cinnamon, then add to the mixture.
- Stir well, then add raisins if using and mix.
- Pour the batter into a large, well-greased pan.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a lighter texture, you can replace half of the all-purpose flour with whole wheat flour or almond flour. If you want to reduce sugar, consider using applesauce or mashed bananas as a natural sweetener. Additionally, for a richer flavor, adding a teaspoon of vanilla extract can enhance the overall taste.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a cup of coffee or tea for a perfect afternoon snack. It also pairs beautifully with Chocolate Peanut Crunch for dessert lovers.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it will last for about a week. To reheat, simply microwave individual slices for about 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rolled Oats Cake With Peanut Butter Icing contains roughly 581 calories, with 7g protein, 120g carbohydrates, and 11g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1154mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Using quick oats will change the texture of the cake, making it denser. Rolled oats help provide a chewier texture that complements the cake's moistness. If you only have quick oats, consider reducing the water slightly to maintain the right consistency.
Is it possible to make this cake vegan?
Yes, you can make this cake vegan by substituting the eggs with flaxseed meal or applesauce. Use a plant-based margarine instead of regular margarine and ensure that your sugars are vegan-friendly. The cake will still be delicious and moist!
Can I add other ingredients to this cake?
Absolutely! You can customize the cake by adding nuts, chocolate chips, or different dried fruits like cranberries or apricots. Just be mindful of the total volume of additions to avoid affecting the batter's consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).