Raspberry Coco-Oat Snack Cake
There’s a reason this is called “snack cake” and not coffeecake or teacake or just cake. It’s because it’s just so. darn. snackable. Just try to stop eating it. I bet you can’t. You’ll do what I did and set this cake innocently on a plate on the counter, take a slice off one end, leave the knife nearby just in case, go back for more. And a little more. And, wait, where’d the cake go? I couldn’t have eaten all of it. But oh yes. You could have. You just did.
I’m a little ashamed at how much of this cake I consumed.
Or I would be, if it hadn’t been so utterly scrumptious, every bite as good as the last. This cake has all the homey appeal of a fresh-baked oatmeal cookie, tender and chewy, the bits of oats sticking pleasantly in your teeth, buttery and delicious. But it’s even better with all that coconut, those juicy raspberries, just a touch of sea salt. It hits all those snack-worthy notes. So brew yourself a cup of coffee, serve yourself a big slice of this cake and watch a few episodes of your favorite guilty pleasure. You deserve it.
This will definitely become one of my go-to cake recipes. It’s super easy to put together and would be great with whatever fresh fruit is on hand. Since it’s not overwhelmingly sweet, it would also be fantastic for breakfast or brunch. A very versatile little cake!
Raspberry Coco-Oat Snack Cake
© Copyright 2011 Carly Sullivan, Tart to Heart
Serves: 6-8 (or 1!)
- 1/2 cup oat flour (Or substitute with more whole wheat pastry flour, but I highly recommend the oat flour. It’s very tender and gives the cake a lighter texture.)
- 1/4 cup whole wheat pastry flour
- 1/2 cup rolled oats
- 2/3 cup unsweetened dried coconut
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp brown sugar
- 3 Tbsp Lyle’s golden syrup (or honey)
- 1/4 cup (1/2 stick) unsalted butter, cubed
- 2 eggs, lightly beaten
- 1/3 cup milk
- Handful or two fresh raspberries (or any other berry)
- Raw sugar and coarse sea salt, to finish
- Preheat the oven to 350°F. Lightly grease a baking dish (I used my rectangular tart pan, but you can use a 9×9-inch baking dish or even a loaf pan).
- In a large bowl, combine the flours, oats, coconut, baking soda and powder, salt, and brown sugar.
- Combine the golden syrup (or honey) and the butter and melt either on the stove or in the microwave. Add to the dry ingredients, along with the milk and beaten eggs. Gently stir until fully incorporated.
- Pour the batter into the prepared dish. Arrange the berries over the top of the batter however you prefer (and use as many as you like!). Sprinkle the entire surface generously with raw sugar and sprinkle lightly with sea salt.
- Bake until golden brown and a toothpick inserted in the center comes out clean (do not test directly next to the berries as they will make the batter wetter), about 15-20 minutes. Let cool. Serve warm or at room temperature. Enjoy!