Course Desserts
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegetarian

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Oatmeal Spice Cake

Prep Time 15 minutes
Cook Time 45 minutes
slices (1 cake)


Cake ingredients:

  • 1 cup oatmeal, instant
  • 1 1⁄2 cups water, boiling
  • 3⁄4 cup margarine, or butter
  • 1⁄2 cup lentil purée
  • 2 eggs, lightly beaten
  • 1 cup sugar, brown
  • 1 cup sugar
  • pinch salt
  • 1 tsp baking soda
  • 1 tsp cinnamon, ground
  • 1 tsp vanilla extract
  • 1 tsp ground nutmeg
  • 1 3⁄4 cups flour, unbleached white

Topping ingredients:

  • 6 tbsp melted butter
  • 1⁄2 cup sugar
  • 1⁄4 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup coconut, shredded
  • 1 cup nuts, chopped


  • *Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
  • Preheat oven to 350°F.
  • Stir together boiling water, oatmeal and butter. Let stand until margarine melts. Mix with remaining cake ingredients.
  • Pour batter into a greased and floured 13 x 9-inch baking pan and bake for about 45 minutes or until cake springs back when lightly touched. Cool slightly in pan.
  • Heat all topping ingredients in a saucepan; do not boil.
  • Spread topping evenly over the cake. Place it under broiler, 4 to 6 inches from heat, and broil until topping is hot and slightly brown. Watch very carefully to avoid burning.