By Aaisha Zafar Islam

oatmeal cake recipe

Oatmeal Cake

We have a family friend who is an avid baker and she is always generous in sharing her recipes and its source. Another thing, her cakes are different from the usual chocolate-y, spongy variety; she will bake and share cakes that have added nutrition and fiber in them.

When she brought around this cake, I hounded her to contribute here on, and of course I photographed her cake to go with the recipe!

Since it has oats, this cake can double-duty as a quick grab-n-go breakfast. It is also the perfect companion to a cup of tea or coffee or as a snack on its own. Cinnamon and nutmeg lend it a spicy aroma and the crumbly topping with nuts enlivens things up!

 Ingredients for Cake

  • 1 cup oats
  • 1 ¼ cup boiling water
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • ½ tsp salt
  • 1 ½ cup all-purpose flour
  • 1/ 1/s tsp soda
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg

Ingredients for Topping

  • 2 tbsp melted butter
  • ¼ cup shredded coconut
  • ½ cup oats
  • ¼ cup packed brown sugar
  • 3 tbsp milk
  • 1/3 cup chopped almonds


  1. Preheat oven to 350. Butter and prepare a 9 inch cake pan.
  2. Mix in oats and boiling water, let stand for 20 minutes.
  3. Sift dry ingredients together in a bowl.
  4. In another bowl, cream butter, add in the sugars and beat till fluffy.
  5. Blend in eggs and vanilla.
  6. Stir in oats mixture into the ‘wet’ ingredients.
  7. Fold in the dry ingredients and mix well.
  8. Pour batter into the prepared pan and bake till a toothpick inserted in the centre comes out clean. This takes around 40-50 minutes.
  9. Mix up the topping ingredients in this time.
  10. Remove cake from the oven and while it is still hot, top with the topping mix.
  11. Put it back in the oven, on broiler setting for a couple of minutes till the top is slightly browned.
  12. Take out and cool on a wire rack.
  13. Cut into pieces, enjoy!


  • You can use a cup of all-purpose flour and ½ a cup of whole wheat flour for added whole grains goodness.
  • If you use sweetened coconut, reduce the amount of brown sugar in topping.
  • Experiment with nuts, this recipe used almonds, you can try pecans, cashews, peanuts, walnuts or filberts/hazelnuts.

Do you like baking’different’ cakes? Let’s share our recipes on Muslim Moms of Canada forums!