Sunday, November 6, 2011
Lazy Vegan Oatmeal Cake. For Lazy Vegan Bloggers.
So, I guess it's become clear that Vegan Mofo broke me this year. I fought the Mofo and the Mofo won. That's never happened to me before. I always complain about it, sure, but I have never just given up the way I did this year. I guess maybe it's not a good idea to take on a daily posting challenge when the entire rhythm of your life has just changed dramatically. My new living-with-my-parents routine doesn't leave a lot of time free for blogging about the cooking I'm doing. Mostly I cook tried-and-true meals that can be prepared quickly when I arrive home, hungry, after my new post-work commute. Even the lunch-documenting plan failed when I got busy at work and started forgetting to take photographs of what I was eating. Which was boring anyway. Not great blogging fodder, even if I felt like sitting down at the computer after the day's meals were all cooked and eaten. Actually I do want to sit down in front of my computer when the day's meals were all cooked and eaten, but that is mostly to watch The Big Bang Theory on DVD.
But now that Mofo is over and I can feel free to go back to my manageable weekly posting schedule, I am feeling more optimistic about the blog. Blogtomistic, if you will. Let's celebrate. Look, I made you this cake.
One of the benefits of living with your parents is that your mom does the dishes. One of the other, and perhaps more relevant benefits of living with your parents is that you have access to all the recipes your mother kept for things you liked to eat when you were a kid. This cake, originally called "Lazy Daisy Oatmeal Cake" was one of the things I liked a lot as a kid. When it came time for my get-back-in-the-game recipe, I knew this was it. It didn't take much to veganize the cake, a bit of Earth Balance here and some flax seeds there. No trouble. Like I said, this is a cake for LAZY people.
Right now you may be asking, why is this cake so great, Jennifer? It kind of looks like a lumpy, 1970's healthy cake. Well, my friends, the cake itself is, well, a bit of a lumpy 1970's healthy cake. But it is delicious. Sweet and moist and lovely. But what really makes this cake is the topping. The ingredients for the topping are pretty basic, but the fact that you add the mixture to the cake after its been baked and then put it under the broiler to get all melty and brown and crunchy, is what makes this cake so awesome. If you like brown sugary, coconutty, oatmeally things then get on it, friend. Make this cake.
Lazy Vegan Oatmeal Cake
1 1/4 cups boiling water
1 cup oatmeal
1/2 cup vegan margarine (I use Earth Balance)
2/3 cup unrefined regular sugar
2/3 cup brown sugar
1 tsp vanilla
2 tbsp flax meal mixed with 6 tbsp warm water
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
for the topping:
1/4 cup melted magarine
3 tsp soy milk
1/2 cup brown sugar
1/3 cup chopped walnuts (pecans would work, too)
3/4 cup shredded coconut
Heat oven to 350 degrees and lightly grease a 9X13 cake pan. I used a glass lasagna pan.
Pour the boiling water over the oatmeal and set aside.
In another bowl, cream the 1/2 cup of margarine with the 2/3 cups of regular sugar and brown sugar. Add the vanilla and the flax mixture and mix well.
Sift in flour, baking soda, salt, and cinnamon. Stir to combine. Add oatmeal, stir to combine.
Spread batter evenly in pan and bake at 350 for 30 minutes. The cake won't rise up very much, which doesn't really matter.
While the cake is baking, mix all the topping ingredients together. When the cake is done and has cooled slightly, spread the topping over the cake and brown under a low temperature broiler until the whole topping is darker but not burnt. The sugar and oil will get all melty and then crunchy. It's fantastic, trust me.
Serve warm with vanilla ice cream or just eat a piece on its own right away because "I need to take a picture of it for my blog anyway!"