The problem with stockpiling photos is that sometimes you forget what it was you actually made.
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.
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.
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 capacities…
*Made sweeter with persimmon goo…
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.^
But this sweet tooth was certainly MORE than satisfied.
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)
- Preheat oven to 350 degrees.
- Combine all dry ingredients in a mixing bowl.
- Whisk together almond milk, agave, and extract in a measuring cup.
- Add ‘wet’ ingredients to dry ingredients. Stir well until a batter forms.
- Pour batter into a greased 8″x8″ baking dish (or equivalent).
- Top batter with fruit or fruit compote, swirling to incorporate throughout.
- Bake 40-60 minutes, until top is browned and the ‘fork test’ results in clean prongs.