Spiced Multigrain [Vegan] ‘Dump’ Cake

by Sarah on December 6, 2013 · 8 comments

The problem with stockpiling photos is that sometimes you forget what it was you actually made.IMG_9090 (1024x684)

When I told you this was pumpkin overnight oats, topped with pecans and hemp seeds, well, I was slightly off the mark.IMG_9080 (1024x682)

That orange color wasn’t from pumpkin, but from sweetened water–IMG_9056 (683x1024)–water I had used to soak a bunch of mixed dried fruit.

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The success of soaking dates to make date paste led me to wonder what would happen if I soaked other dried fruits and blended them up in a similar manner.IMG_9034 (1024x683)

It wasn’t paste, exactly, so much as a compote.IMG_9044 (1024x683)

A compote which fit in quite nicely with the pecan fixation from which I was apparently suffering.IMG_9375 (1024x684)

I could have stopped right there–or maybe even back when I said I used dried fruit flavored water to make overnight oats???-–and been well within the realms of the peculiar princess‘s Strange But Good AWESOME parameters.strangebutawesome

However, when I found myself on a Saturday morning needing to make something for brunch and determined not to go to the store, I began to wonder if that compote might have cake-transforming capacitiesIMG_9138 (1024x683)

Modeled after the cooking class approved (Vegan) Peach & Raspberry Oat Cake I made last March, but  combined with my current affinity towards multigrain and masaIMG_9146 (1024x683)

…this is a sort of healthy, not-to-sweet version of a dump cake that you can call breakfast.
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Or dessert.*

*Made sweeter with persimmon gooIMG_9355 (1024x683)

Or bedtime snack.IMG_9271 (1024x681)

Now, be forewarned that if this goes head-to-head with buttery, cinnamon-sugary baked pumpkin French toast at a brunch, it’s not going to be the sought after dish by most.IMG_20131123_114250_019 (1024x576)

The sweetness level is truly determined by how much fruit compote, jam, or preserve you add (and no, you don’t have to make your own), and how well you stir it all in.*

*It’s also REALLY good when its warm.^

^Or covered in molasses.IMG_9161 (1024x683)

But this sweet tooth was certainly MORE than satisfied.

IMG_9291 (1024x682)

Spiced Multigrain [Vegan] ‘Dump’ Cake

  • 2/3 cup rolled oats
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup corn flour (masa harina)
  • 2 Tbsp. grated coconut
  • 2 tsp. baking powder
  • 1 tsp. pie spice
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • pinch of salt
  • 1 cup unsweetened almond milk
  • 1-2 Tbsp. agave
  • 1/2 tsp. vanilla extract
  • 1/2-3/4 cup fruit, jam, or fruit compote (depending on the size of your pan)
  1. Preheat oven to 350 degrees.
  2. Combine all dry ingredients in a mixing bowl.
  3. Whisk together almond milk, agave, and extract in a measuring cup.
  4. Add ‘wet’ ingredients to dry ingredients. Stir well until a batter forms.
  5. Pour batter into a greased 8″x8″ baking dish (or equivalent).
  6. Top batter with fruit or fruit compote, swirling to incorporate throughout.
  7. Bake 40-60 minutes, until top is browned and the ‘fork test’ results in clean prongs. :)
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{ 7 comments… read them below or add one }

Calee (@chimes) — life + running December 6, 2013 at 12:43 pm

haha you said dump. this looks good! <3 you lady.

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Laura @ Sprint 2 the Table December 6, 2013 at 7:13 pm

Ha ha – you said dump too.

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Laura @ Sprint 2 the Table December 6, 2013 at 7:12 pm

I can’t say the word dump without laughing. But I will agree this is awesome. Almost as awesome as seeing you in a week!!!

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GiGi Eats Celebrities December 7, 2013 at 12:04 am

Dude! I can totally image this being REALLY tasty!!!! :)

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Brittany @ Delights and Delectables December 8, 2013 at 4:29 pm

YUM!! Save me some!! :)

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Heather @ Kiss My Broccoli December 11, 2013 at 6:26 am

Umm, last I checked, ANYTHING is really good when covered in molasses, but this especially looks pretty frickin’ tasty! ;)

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Kasey@Powercakes.net December 13, 2013 at 3:01 pm

THIS LOOKS SO GOOD!! ;]

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