Apricot Oatmeal Cake

This fabulous cake is gluten and dairy free and absolutely delicious! The oats add fiber and the apricots add vitamin A. Enjoy!!

Cake:

1 ¼ Cups Boiling Water

1 Cup Oats (Gluten-free if needed)

1 ¼ Cups Whole grain flour (such as whole wheat, oat, or quinao flour)

1 Tsp Baking Powder

1Tsp Baking Soda

½ Tsp Salt

½ Tsp Nutmeg

½ Cup Coconut Oil

1 ¼ Cups Brown Sugar

2 Eggs

¾ Cup Finely Chopped Dried Apricots

Topping:

3 Tbsp Coconut Oil

½ Cup Brown Sugar

3 Tbsp Almond Milk

1 Cup Flacked Coconut

½ Cup Chopped Walnuts

Cake: Pour boiling water over oats. Stir and set aside.  Combine next 5 dry ingredients.  Cream coconut oil, brown sugar, eggs together until light.  Stir in oats, flour mixture and apricots.  Mix thoroughly.  Spread batter into a pan coated with ½ tsp coconut oil.  Bake at 350oF for 35 minutes. 

Topping: Prepare topping while cake is baking.  Combine all ingredients thoroughly.  Melt coconut oil in a small sauce pan if needed.  Spread evenly on warm cake.  Broil for 3-5 minutes or until golden.