This cake has been around for years and it was always one of my family favorites. It’s been adapted so we can still enjoy it. Great cake because it stays so moist.  

• 1½ cup hot water
• 1 cup oatmeal, regular
• 1 tablespoon ground flaxseeds
• ½ cup unsweetened almond milk 
• 5 tablespoons canola oil
• ½ cup brown sugar
• ½ cup white sugar 
• 1 teaspoon vanilla
• 1½ cup all-purpose flour or whole-wheat pastry flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder 
• 1 teaspoon salt
• 1 teaspoon cinnamon 
• Brown Sugar Icing (below)

Preheat oven to 350°F (175°C). Use a 9”×13” baking dish that has been lightly sprayed with cooking oil. Pour hot water over oats and let stand about 15 minutes. Mix flaxseeds with almond milk and set aside. Separately, cream the canola oil and white and brown sugars together, add vanilla and flaxseed mixture. Mix flour with baking soda, baking powder, salt and cinnamon. Combine flour mixture to sugar mixture, then add oatmeal and blend well. Pour into baking dish. Bake for 30-35 minutes or until toothpick comes out clean when inserted in the middle of cake. Ice the warm cake with the following icing. 

Brown Sugar Icing

• 2 tablespoons vegan butter
• ¼ cup unsweetened almond milk
• ½ cup brown sugar
• 1 teaspoon vanilla
• 1 cup coconut
• 1 cup chopped nuts

Mix butter, unsweetened almond milk and sugar together in small saucepan over medium heat and bring to a boil for 1 minute. Remove from heat and add vanilla, coconut and nuts. Spread over the top of cake. Place iced cake under broiler until bubbles appear and icing is slightly brown. Watch carefully.