[Vegan] Raspberry Peach Oatmeal Cake

by Sarah on March 12, 2013 · 17 comments

The final dessert from my Engine 2 Diet/Health Starts Here Desserts Class at Whole Foods last month was another adaptation from a recipe that caught my eye in the back of the Engine 2 book.

Blueberry Dumpster Fire Cobbler sounded like a combination of all things gooey, easy, cakey, and delicious: dump cake? cobbler? cooked berries?  Yes, please!

But, well, I obviously had to change it a little bit.

[And not just the substitution of (frozen) peaches and raspberries for blueberries.]

in season all year round!

The original recipe was a good place to start, but it needed to be slightly more complicatedmade even better. :)

added oats, spices, and coconut for extra sweetness

In line with the Engine 2 and Whole Foods’ own Health Starts Here guidelines, this is a cake that bakes up with no butter, no eggs, no refined oils, and no processed sugars.

And while even a vegan has to admit that butter, eggs, and sugar are an undoubtedly scrumptious addition to any baked good–

–this cake disproves (at least Stepmama Smart’s) belief that you can’t have a great baked good without them.

It also proves that 10 minutes of work–and an tortuous hour of smells-so-good waiting–

–is all that is keeping you from a warm spice cake for dessert, balanced with a sweetness from the fruit. [Feel free to choose different ones.]

And unlike a lot of “just because it says vegan, doesn’t mean it’s healthy” baked goods

i just wouldn't have felt right taking it to my cooking class without tasting it first.

this one (at least comparatively) actually is. :)

 Raspberry Peach Oatmeal Cake

(Adapted from the Engine 2 Blueberry Dumpster Cobbler)

  • 2/3 cup whole wheat pastry flour
  • 2/3 cup rolled oats
  • 2 Tbsp. unsweetened shredded coconut
  • 1 ½ tsp. baking powder
  • 1 tsp. apple or pumpkin pie spice (or ½ tsp. ground cinnamon + ¼ tsp. nutmeg + ¼ tsp. ground ginger + 1/8 tsp. cloves or allspice)
  • pinch of salt (literally)
  • ¾ cup unsweetened almond, soy, or rice milk
  • 1 Tbsp. agave or maple syrup
  • 2 cups fresh or frozen (thawed) fruit
  • 2-3 Tbsp. chopped pecans or walnuts
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine flour, oats, coconut, baking powder, and spices.
  3. In a separate bowl, whisk together milk substitute and agave or maple syrup.
  4. Combine wet with dry ingredients. Stir well. [The batter will be very runny.]
  5. Pour batter into a small non-stick baking dish (8 x 8” or the equivalent).
  6. Top with fruit and sprinkle with nuts.
  7. Bake 45-60 minutes, until browned.