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Raspberry Blueberry Oatmeal Cake
Enjoy the summer bounty of fresh berries in this simple but delicious cake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8
Calories 317 kcal
Ingredients
- 1 3/4 cups gluten-free rolled or quick cooking oats or substitute 1 1/2 cups gluten-free baking flour
- 1 cup plus 2 tablespoons organic sugar divided
- 1/2 cup organic extra virgin coconut oil
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon sea salt
- 2 eggs
- 1 teaspoon cinnamon
- 1 cup fresh blueberries
- 1 cup raspberries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For Serving
- vanilla ice cream or fresh whipped cream optional
Instructions
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Preheat oven to 350 degrees.
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Place oats in food processor and process until finely ground. Measure out 1 1/2 cups and set aside.
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Place sugar and coconut oil in a mixing bowl and beat until well combined. Add 1 1/2 cups ground oats, baking powder, salt and eggs. Mix well. Spread batter in two 8" cast iron skillets.
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Sprinkle blueberries and raspberries on top.
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Combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over fruit, followed by lemon juice and lemon zest.
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Bake 30-35 minutes or until toothpick inserted into cake comes out clean. Serve warm with vanilla ice cream or fresh whipped cream, if desired
Recipe Notes
You can use a single well-oiled 10" springform pan or large cast iron skillet instead of two 8" cast iron skillets. Baking time may need to be increased.
Nutrition Facts
Raspberry Blueberry Oatmeal Cake
Amount Per Serving
Calories 317
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g75%
Cholesterol 40mg13%
Sodium 54mg2%
Potassium 191mg5%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 27g30%
Protein 4g8%
Vitamin A 70IU1%
Vitamin C 6.8mg8%
Calcium 54mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.