[And not just the substitution of (frozen) peaches and raspberries for blueberries.]
The original recipe was a good place to start, but it needed to be
slightly more complicatedmade even better.
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.
–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…
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
- Preheat oven to 350 degrees.
- In a mixing bowl, combine flour, oats, coconut, baking powder, and spices.
- In a separate bowl, whisk together milk substitute and agave or maple syrup.
- Combine wet with dry ingredients. Stir well. [The batter will be very runny.]
- Pour batter into a small non-stick baking dish (8 x 8” or the equivalent).
- Top with fruit and sprinkle with nuts.
- Bake 45-60 minutes, until browned.