Gluten-Free Coconut-Praline Oatmeal Cake with Rhubarb Berry Fool

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During my college days, I frequented this wonderful, homey cafe called Corey’s. They were the only place in town that served Peet’s coffee so right there I was destined to be a regular.

This place was the ultimate shabby chic hang out – antique tables piled high with magazines, mismatched silverware and handmade ceramic-glazed crockery. They enticed their patrons with intimidatingly giant loaves of freshly baked whole-grain bread, pies, pastries, the best turkey vegetable soup, and an oatmeal cake slathered with a gooey coco-nutty praline topping.

While I appreciated all the hearty soup and sandwich fare, my fave was the oatmeal cake. Eating it was seriously an experience to behold. Order a piece and you’d get a towering slice that was big enough for two people.

Since this delectable cake was only available on Tuesdays, I would eat just a third of it with a strong cup of Peet’s so I could enjoy it again for the next couple mornings.

I looked forward to Tuesdays… but if I didn’t get to the cafe before 10 am, they would most certainly run out of my beloved oatmeal cake! The disappointment of scanning the pastry case and seeing nothing but cookies and muffins would darken the rest of my day. Nothing could compare so, “Coffee to go please.” On those sad Tuesdays, I swore that one day, I’d figure out Corey’s recipe. 

Over the years I’ve tried a few versions from various cookbooks but none of them came close to Corey’s oatmeal cake. Then, I went gluten and sometimes grain-free and so I upped the ante, challenging myself to recreate this cake without all-purpose white flour. I am happy to report that my gluten-free recipe below may in fact, rival the original. And my coconut-pecan praline topping contains no cream which is a win for those who can’t do dairy. Make this cake! Then brew your favorite hot bev and get cozy because comfort cake is what’s for dessert.

Yield: 10

Author: Lizette Marx

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Coconut-Pecan Praline Oatmeal Cake

Prep time: 35 MinCook time: 45 MinTotal time: 1 H & 20 M

If you are craving cake and coffee (or tea) this is the recipe to make. It’s made for that afternoon pick me up when a little something, something is just the thing that will brighten up your day. And if you are gluten-free, then you are in luck because this recipe delivers. Instead of ordinary white flour and rolled oats, this cake is a delicious blend of almond flour, sorghum flour and certified gluten-free oats. The result is a delicious cake with toasty, caramel flavors and a tender, moist crumb. But wait for it, that’s not all. The starring role is the sticky-sweet, no apologies Coconut-Pecan Praline topping. This dessert’s a keeper, so set out some time in your day to make this cake and prepare to have all your comfort sweet cravings answered.

Ingredients

• 1/2 cup + 1/2 tablespoon softened butter, divided
• 1 cup gluten-free rolled oats
• 1 1/2 cups boiling water

Dry Ingredients

• 1 and 2/3 cups almond flour
• 1/3 cup sorghum flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt

Wet Ingredients

• 1 cup coconut sugar
• 2 large eggs
• 1/2 cup maple syrup

Instructions

1. Preheat oven 350ºF
2. Evenly coat a thin layer of butter (about 1/2 tablespoon) around the bottom and sides of a 10x10-inch baking dish.
3. Add oatmeal to a bowl and pour 1 1/2 cups boiling water on top. Stir and set aside.
4. In a medium bowl, whisk together almond flour and sorghum flour. Sift in cinnamon, nutmeg, baking soda and sea salt. Set aside.
5. In a stand-up mixer or using a hand mixer, cream remaining 1/2 cup softened butter with coconut sugar on medium low speed.
6. Add eggs one at a time and continue mixing. Then, pour in maple syrup and blend for another 2 minutes.
7. Turn mixer speed to low and gradually add in dry ingredients
8. While mixer is running, gently add in oatmeal and blend until incorporated.
9. Pour batter into prepared baking dish.
10. Bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean. (NOTE: if you bake in a convection oven, the cake could be ready in about 35 minutes)
11. While the cake is baking, make the Rhubarb Compote and Pecan Praline topping. See recipes below.
12. Remove the cake from the oven and place on a trivet.
13. Gently top warm cake with praline topping and spread lightly until it’s completely covered.
14. Set oven rack up higher and turn the oven to broil. Place cake under the broiler for 2-4 minutes or until the coconut is golden brown. Take cake out and allow to cool.
15. Meanwhile make Rhubarb Fool with cooled compote. (See recipe)
16. To serve, place a generous dollop of Rhubarb Berry Fool onto cake and drizzle with a little more compote if desired. Enjoy!

Yield: 1 1/2 cup

Author: Lizette Marx

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Rhubarb Berry Fool

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This fool is ready to wow you with the sparkly, bright flavors of berries and rhubarb. It's the perfect pairing with any gooey-sweet dessert like the Coconut-Pecan Praline Oatmeal Cake because it will cut through the richness in just the right way.

Ingredients

Rhubarb Berry Compote

• 4 stalks of rhubarb, diced
• 1/4 cup water
• 1/4 cup maple syrup
• 3 tablespoons of tawny port
• Pinch of sea salt
• 1 1/2 cup berries
• 1 tablespoon arrowroot powder
• 2 tablespoon water

Rhubarb Berry Fool

• 1 cup heavy cream
• 1/4 cup cooled Rhubarb Compote

Instructions

Rhubarb Berry Compote

1. Add rhubarb, water, maple syrup, tawny port and sea salt in a small pot. Bring to a boil, cover and reduce heat and simmer for 15 to 20 minutes.
2. Add berries and cook, uncovered for another 5 to 8 minutes until mixture starts to thicken.
3. In a small bowl, whisk arrowroot and water together until smooth.

Rhubarb Berry Fool

1. Whip cream until soft peaks form.
2. Fold Rhubarb Compote through whip cream. Serve with oatmeal cake.