Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting

Did you know that they only real difference between yellow cake and a regular “white” cake is just the use of egg yolks? My mom is a cake decorator (in addition to her full-time job as my best friend an accountant), so I’ve seen her make many a white cake. I remember her telling me once that the recipe used only egg whites because the yolk would turn the cake yellow…so I guess it makes sense that a yellow cake uses the whole egg.

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting by The Oatmeal Artist

Thus, when I decided I wanted to make this recipe, it left me puzzled. How would I recreate it without eggs (not vegan) or food coloring (too many chemicals)? And how could I make it without it tasting like bananas?

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting - The Oatmeal Artist

Of course, then I discovered zucchinis, which have truly been a game-changer on this blog. I keep thinking I need to go back and redo 1/2 of my old recipes. So that solved the flavor problem.

frosting

As for the color, that was even easier. A pinch of turmeric is all it takes to achieve a delightful yellow hue.

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting

 

The recipe calls for Chocolate PB2, but I just used regular PB2 and flavored it with cocoa powder (because I ran out of the chocolate version). You can make the frosting as thick as you want. I was looking for a consistency like buttercream, but if you want, you could make it thicker, like a spread, or thinner, like a sauce. As always, you are the boss. It’s your food. Recipes are meant to be adapted. 🙂

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: serves 1

What you'll need:

    Yellow Cake Baked Oatmeal
  • 1/2 cup's worth of peeled and diced zucchini
  • scant 1/3 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/2 tsp vanilla extract (or vanilla bean paste)
  • 2-3 tsp maple syrup
  • 1/8 tsp butter extract (optional)
  • 1/4 tsp baking powder
  • scant 1/8 tsp turmeric*
  • pinch of salt
  • Chocolate PB2 Frosting
  • 3 tbsp chocolate PB2**
  • 2 tbsp water

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. Puree ALL ingredients for the oatmeal together in a food processor. If it's too dry, add more milk one teaspoon at a time until it reaches a nice batter consistency (it should not be as thick as cookie dough).
  3. Transfer mixture to prepared ramekin. Bake for 18-22 minutes, or until the top is no longer doughy. Allow to cool as much as possible.
  4. While waiting for it to cool, prepare the PB2 frosting. Start with just one tablespoon of water and add more a teaspoon at a time until you find the consistency you want.
  5. Run a knife along the edges of your ramekin. Tip upside down. This part may take some finagling, and it might come out with a few craters, but assure yourself that it will taste the same either way and the world will go on turning. 🙂
  6. Top with PB2 Frosting and enjoy!

Just an FYI:

*Turmeric will give the cake its yellow hue. It will not change the flavor. You can omit it, but it will no longer be yellow. 🙂 Alternatively, you could use yellow food color. **You can make your own chocolate PB2 by adding 1/2 tsp cocoa powder and little bit of maple syrup to regular PB2.

https://www.theoatmealartist.com/yellow-cake-baked-oatmeal-with-chocolate-pb2-frosting/

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting by The Oatmeal Artist #vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

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