Oatmeal Cake

This hearty Oatmeal Cake is a comforting classic that bridges the gap between a dense breakfast bar and a tender dessert. The combination of rolled oats, dark molasses, and warm spices like cinnamon and nutmeg creates a rich, inviting flavor profile. The use of egg whites keeps the texture light yet substantial, while the raisins add pockets of chewy sweetness. Its an excellent choice for a leisurely weekend brunch, a potluck contribution, or a satisfying snack with a cup of coffee. Simple to prepare with pantry staples, this cake holds up well and tastes even better the next day.

Cooking Method: Baking

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 16

Calories: 326.5

Dietary: Diabetic, Vegetarian

Description

This hearty Oatmeal Cake is a comforting classic that bridges the gap between a dense breakfast bar and a tender dessert. The combination of rolled oats, dark molasses, and warm spices like cinnamon and nutmeg creates a rich, inviting flavor profile. The use of egg whites keeps the texture light yet substantial, while the raisins add pockets of chewy sweetness. Its an excellent choice for a leisurely weekend brunch, a potluck contribution, or a satisfying snack with a cup of coffee. Simple to prepare with pantry staples, this cake holds up well and tastes even better the next day.

Ingredients

1 cup All-purpose flour
3 large Egg whites, at room temperature
1 teaspoon Baking soda
1/4 cup Dark molasses
1/2 teaspoon Salt
3 tablespoons Liquid sugar substitute (equal to 3 tbsp sugar)
1 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
3/4 cup Water, at room temperature, divided
1/3 cup Dry buttermilk powder
1 cup Rolled oats
1/4 cup Margarine, at room temperature
1/4 cup Raisins

Directions

1
Preheat oven to 350F (175C). Grease a 9x9-inch baking pan and line with parchment paper if desired.
2
In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
3
In a separate medium bowl, combine the egg whites, dark molasses, liquid sugar substitute, and 1/4 cup of the water. Whisk until smooth.
4
Stir the dry buttermilk powder and rolled oats into the wet mixture.
5
Pour the wet mixture into the dry ingredients. Add the remaining 1/2 cup water and mix until just combined.
6
Fold in the softened margarine and raisins until evenly distributed throughout the batter.
7
Pour the batter into the prepared pan and spread evenly.
8
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 326.5kcal

% Daily Value *
Total Fat 11.4g18%
Saturated Fat 3.6g18%
Cholesterol 0.4mg1%
Sodium 2604.7mg109%
Total Carbohydrate 48.4g17%
Dietary Fiber 2.4g10%
Sugars 1.5g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Substitutions: You can substitute the margarine with unsalted butter for a richer flavor. If you don't have dry buttermilk powder, you can use 1/3 cup of regular buttermilk instead of the water and powder.

Variations: For added texture, consider adding 1/4 cup of chopped walnuts or pecans along with the raisins.

Tips: Ensure the egg whites and water are at room temperature for better emulsion and rising. Do not overmix the batter, as this can make the cake tough.

Keywords: oatmeal cake, molasses, raisins, spiced, breakfast cake, vegetarian, diabetic friendly, rolled oats, cinnamon, nutmeg, egg white, baking soda, moist cake, pantry staples, comfort food, snack, brunch, dessert, homemade, simple baking

Read it online: https://www.chefs-mate.com/recipe/oatmeal-cake/