Oat Flour Pumpkin Cake

After Thanksgiving I ended up with about 1/4 cup of leftover pumpkin puree which meant I had to find something to bake with it! Lara and I browsed a few options and ended up picking this oat flour cake. The original was baked in a loaf pan, but we wanted a round cake so we baked it in an 8-inch round cake pan instead without any issues. It just didn’t need to bake quite as long.

The cake itself is incredible tender. It is light and fragrant. Not overly sweet but just enough sweetness and richness (from the almond flour and coconut oil) to turn this simple cake into a satisfying, yet somewhat wholesome dessert. Perfect for a late fall night with a cup of coffee and a candle!

Oat Flour Pumpkin Cake
From Beaming Baker
Ingredients

• 1 cup pumpkin puree [I only had about 1/2 cup, 4 oz, pumpkin, so used 4 oz pumpkin + 4 oz Greek yogurt]

• 1/4 cup coconut oil, melted

• 6 tablespoons (120 grams) maple syrup

• 6 tablespoons coconut sugar [I used 4 Tbs brown sugar and it was just fine!]

• 1 flax egg [I used a real egg]

• 1 tsp vanilla

• 2 cup (180 grams) oat flour [I made my own in a blender, but you can also use store bought]

• 1/2 cup almond flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• cinnamon, cloves, nutmeg

Directions
Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside. [I decided to turn this into a snacking cake so I used an 8x2 inch round cake pan instead]

Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.

Add the dry ingredients to the same bowl: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.

Whisk as long as you can—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids—the batter is meant to be very thick.

Transfer batter into the prepared loaf pan. Using a clean rubber spatula, smooth batter into an even layer, with a gentle rise down the center—mimicking the shape of a perfect loaf. It is important to follow this step for the perfect loaf shape, as the batter will bake up very close to how it looks raw.

Bake for 55-65 minutes or until a toothpick into the center of the loaf comes out with a few moist crumbs. [Mine took about 35 minutes in an 8-inch round cake pan]

Glazed Lemon, Yogurt and Olive Oil Pound Cake

I made this cake last week on a whim. I’m almost positive I saw it on Bob’s Red Mill’s Instagram account, and know for a fact that’s where I got the recipe from, but now going back to find it on their website it appears to be gone! Thankfully I found it somewhere else online. And I plan to get my hands on the cookbook itself ASAP! If just came out a few weeks ago and sounds lovely!

The cake itself was lovely! It’s gluten free, and easily dairy free. I used homemade Greek yogurt, but the recipe also states you can use a home made coconut milk yogurt. It really was the easiest thing to make. It took 5 minutes to whisk everything together, then into the pan and into the oven. You can have the whole thing made before the oven is preheated!

I actually was looking for something a little less sweet so I reduced the sugar by 1/2 (dangerous I know…) and it turned out just fine! It didn’t seem to be lacking sugar at all, and the texture was lovely, didn’t seem any worse for the wear. I would definitely make it with less sugar again, and would have no problem serving it this way.

It baked up beautifully. Tender, soft, and not crumbly at all. It held together well without the gluten from traditional flour. I wouldn’t have even guessed it didn’t have wheat flour in it. A lovely cake all around.

Glazed Lemon, Yogurt and Olive Oil Pound Cake
From Cannelle et Vanille Bakes Simple by Aran Goyoaga
Ingredients

Cake

• 1 cup (200g) granulated sugar [I used 1/2 cup, 100 g of sugar for a lower sugar option and felt that it turned out great! I would certainly do it with reduced sugar again!]

• 1 tablespoon finely grated lemon zest (from 2 to 3 medium lemons)

• 1 cup (140g) superfine brown rice flour

• 1 cup (100g) almond flour

• 3 large eggs

• ½ cup (115g) whole-milk yogurt, or any dairy-free yogurt alternative you desire

• ½ cup (110g) extra-virgin olive oil, plus more for greasing

• 1 tablespoon vanilla extract

• 1 tablespoon baking powder

• ½ teaspoon kosher salt

Glaze

• 2 cups (240g) powdered sugar

• 2 to 3 tablespoons freshly squeezed lemon juice

• 2 tablespoons finely chopped pistachios, for topping

Directions
Preheat the oven to 350°F. Grease the inside of an 8½-by-4½-inch loaf pan with a bit of olive oil.

MAKE THE CAKE: In a large bowl, rub together the sugar and lemon zest until fragrant. (This helps release the natural lemon oil.) Whisk in the remaining ingredients until the batter is smooth. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then invert onto a wire rack. Let the cake cool completely if you want the glaze to stay thick on top of the cake. If the cake is warm, the glaze will melt and run off.

MAKE THE GLAZE: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth and lump-free. As you begin to whisk, it might seem too thick, but as the sugar absorbs the juice, the glaze will thin out. The glaze should be pourable but not too runny.

Put a tray or baking sheet under the wire rack and pour the glaze all over the cake, letting it run over the edges. Wait a few minutes for the glaze to set. Sprinkle the top with the pistachios, then serve. The cake will keep at room temperature for 3 days. (If you refrigerate it, the glaze will soften.)

Spiced Applesauce Cake

I made a delicious batch of applesauce last year. Unfortunately, I don’t eat applesauce all that much, so I put it in the freezer and just haven’t taken it out! Last week, Lara decided to use some of it to make this applesauce cake from Smitten Kitchen that she has been eyeing for quite some time. Even though she didn’t make the frosting to go with it (which would be amazing, cream cheese frosting is always amazing!) the cake was so delicious that I wanted to make it again right away.

Then, a few days later, I realized that I had some yogurt in the fridge that really needed to be used. I’ve been getting raw goat’s milk from a co-worker and making it into goat’s yogurt (which is so good!). But I had a container that was getting older than I liked so I was trying to find a way to use it up…

I decided to try a different take on the applesauce cake, and turn it into a yogurt cake instead! Would this work? Probably? It never hurts to try, so try I did! I kept everything the same (other than a few different spices, just for fun) other than replacing the applesauce with yogurt. The verdict? Turned out great! Yes, there is a little tang from the yogurt, but that’s not a bad thing. I do think the yogurt cake was a little more dense than the applesauce cake, but they both baked up very nicely! I would not hesitate to make either of these recipes again!

When Lara made the applesauce version she only used 3/4 cup sugar, instead of the 1 cup of sugar called for. This was perfectly fine, and I would probably do this again if using the applesauce. When I made the yogurt version I used the full cup of sugar since I was taking out all of the sugar naturally found in the applesauce.

[All the photos are of the yogurt version, I didn’t get any pics of the applesauce cake]

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Spiced Applesauce Cake
From Smitten Kitchen
Ingredients
For the cake

• 2 cups (8 3/4 ounces or 250 grams) all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 1 stick (4 ounces or 113 grams) unsalted butter, softened

• 1 cup (6 7/8 ounces or 195 grams) packed light brown sugar (updated weight)

• 1 teaspoon pure vanilla extract

• 2 large eggs

• 1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce

• 1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped

For the frosting

• 5 ounces (142 grams) cream cheese, softened

• 3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened

• 1/4 teaspoon pure vanilla extract

• 1 cup (4 ounces or 120 grams) confectioners sugar

• 1/2 (1 teaspoon) teaspoon cinnamon

Directions
Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan that has been lined with parchment paper.

Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter may look a little curdly and uneven, this is okay.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes.

Cool in pan 15 minutes. Then run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

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For the Yogurt Version:
Replace all of the applesauce with 1 12/ cups (350 g) plain, whole milk or 2% yogurt (goat’s milk if you have it!). I also adjusted the spices and used 1 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/8 teaspoon allspice.