Marmalade Oatmeal Layer Cake

Low (lower than many, anyway!) in saturated fats, lactose-free

Flax seed egg substitute:

First, make egg substitute. This recipe needs three eggs. You can substitute as many as you like, depending on your needs. I usually use one egg and replace two for this recipe. The flax seed egg substitute doesn’t give a cake as much structural integrity as real egg. For muffins, you can get away with substituting all; for a firm loaf or tube-pan cake, ditto, but a layer cake is more delicate. It’s important to let anything made with this rest in the pan five or ten minutes before turning out. Also, bear in mind that it will increase the cooking time, because you have water that needs to cook off, rather than proteins that will coagulate.

For each egg you are replacing, grind one tablespoon of flax seed and mix with three tablespoons of water. Let sit so that it gets thick and gloopy. (If you’re using pre-ground flax seed, you’d probably want a slightly heaping tablespoonful.)

Preheat oven to 350 F.
Grease and flour two round layer cake pans.

In one bowl, combine and let sit:

1 1/3 cups boiling water
1 cup rolled oats (quick-cooking are best)

In another bowl, beat together:

1/3 c. olive or canola oil (olive will make a richer cake)
1 c. sugar
2 tsp. vanilla
3 eggs or flax seed egg substitute, see above
Grated rind of one lemon

Add, alternately:

1 3/4 c. flour mixed with 1 tsp. baking soda and 1/4 tsp. cloves

The juice of one lemon with orange juice, water, or soymilk added to make 1/2 cup. (You could substitute with all orange juice, vinegar-soured soy/nut milk, water with a couple tbsp. vinegar in it, or if milk’s not a problem, soured milk or buttermilk, if you don’t have a lemon. Just make sure you have some acid, for the soda to react with.)

Mix in the oatmeal, which should be like porridge by now.

Divide between the two prepared pans.

Bake 45-50 minutes, until a tester comes out clean. This will be a very moist cake. If you’ve used all real eggs, check for doneness after 35 minutes!

Let cool in pans ten minutes before carefully turning out. The more flax and less egg, the more friable! But the oatmeal holds this one together pretty well.

Put the still-warm layers together with a generous spreading of marmalade. (Raspberry or blackcurrant jam is also good.) It will melt and soak into the cake.

If you want to be fancy, sprinkle a little icing sugar over the top, or make an icing sugar glaze. Caution: The latter decreases your ability to feel virtuous about eating a healthy, porridge-filled cake!

About K.V. Johansen

The author of Blackdog, The Leopard, The Lady, Gods of Nabban, and The Last Road epic fantasies from Pyr, I also write for teens and children, including the "Torrie", "Warlocks of Talverdin", and "Cassandra Virus" series, and the "Pippin and Mabel" picture books, as well as a couple of short story collections and two works of adult literary criticism on the history of children's fantasy literature. I have a Master's degree in Mediaeval Studies, and read a lot of fantasy, science fiction, and history. Blog at
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