Cinnamon Buckwheat-Oat Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 162.7
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 123.0 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 2.0 g
- Protein: 2.4 g
View full nutritional breakdown of Cinnamon Buckwheat-Oat Cake calories by ingredient
Introduction
This is a very moist and tender cake, fragrant with ground cinnamon. It tastes a lot like carrot cake, but is a little chewier and much easier to make. This is a very moist and tender cake, fragrant with ground cinnamon. It tastes a lot like carrot cake, but is a little chewier and much easier to make.Number of Servings: 16
Ingredients
-
1 cup dry oatmeal
1 1/2 cups boiling hot water
1/2 cup margarine
1 cups brown sugar
2 tsp cornstarch
1 tbsp vanilla
1 tbsp water
1/2 tsp salt
1 tsp baking soda
1 tbsp cinnamon
1 cup whole-wheat flour
1/2 cup buckwheat flour
Directions
Bring water to a boil, and pour it over top of the oatmeal. Let it sit for about five minutes.
Add the margarine to the hot oatmeal.
Stir until the margarine melts completely.
Add the sugar, and beat well.
Whisk together the cornstarch, vanilla and water.
Beat in to the oat mixture.
Add the salt, baking soda, cinnamon and flours.
Blend until it is relatively smooth.
Pour into a well oiled 9 x 13-inch pan.
Bake the cake at 350° for about 35 minutes.
Allow to cool before frosting, if desired.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Add the margarine to the hot oatmeal.
Stir until the margarine melts completely.
Add the sugar, and beat well.
Whisk together the cornstarch, vanilla and water.
Beat in to the oat mixture.
Add the salt, baking soda, cinnamon and flours.
Blend until it is relatively smooth.
Pour into a well oiled 9 x 13-inch pan.
Bake the cake at 350° for about 35 minutes.
Allow to cool before frosting, if desired.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.