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Oatmeal Ginger Cake

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A cozy and tender cake made with oats and flavored with warm spices, perfect for brunch or dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats Soaked in hot water.
  • 1/2 cup butter, room temperature Softened but not melted.
  • 3/4 cup brown sugar Packed.
  • 2 large eggs Can substitute each with 1/4 cup unsweetened applesauce.
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour Spoon into the cup and level.
  • 1 1/2 teaspoons ground ginger Increase to 2 teaspoons for a stronger flavor.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
Optional Toppings
  • 1/2 cup chopped nuts (walnuts or pecans) For finishing.
  • 2/3 cup powdered sugar For a simple glaze, mixed with 1-2 tablespoons milk.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease an 8-inch round or a 9×5-inch loaf pan; line with parchment for easier removal.
  2. Pour 1 cup hot water over the rolled oats and let sit about 10 minutes, then drain lightly.
Mixing
  1. In a mixing bowl, beat the room-temperature butter with 3/4 cup brown sugar until fluffy (about 2–3 minutes).
  2. Beat in eggs one at a time (or the applesauce swaps), then stir in 1 teaspoon vanilla.
  3. In a separate bowl, whisk together 1 1/4 cups flour, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp salt, and 1 tsp baking soda.
  4. Add the dry mix into the butter-sugar mixture in two additions, folding gently. Stir in the soaked oats until just combined. Fold in optional chopped nuts if using.
Baking
  1. Pour batter into the prepared pan and smooth the top. Bake for 25-35 minutes, checking doneness with a toothpick.
  2. Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Finishing
  1. Drizzle with glaze or sprinkle chopped nuts if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 1gSugar: 12g

Notes

Store airtight for up to 2 days at room temperature or keep in an airtight container in the refrigerator for 4–5 days. Can be frozen for up to 3 months.
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