Lil Granny Cakes


  • 3/4 c. quick oats
  • 1 c. water
  • 1/2 c. brown sugar
  • 2/3 c. flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 Tbsp. cornstarch
  • 1/2 tsp. pure vanilla
  • 1/4 c. melted margarine
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger

Coconut Pecan Frosting:

  • 3/4 c. plain almond or soy milk
  • 1/2 c. lite coconut milk
  • 3 Tbsp. margarine
  • 1 c. sugar
  • 1/4 c. brown sugar
  • 1 tsp. pure vanilla extract
  • 1/3 c. cornstarch mixed with 1/4 c. water
  • 1 1/2 c. sweetened flaked or shredded coconut
  • 2 c. chopped pecans


  1. Mix the oatmeal with the boiling water, stir and set aside.
  2. Mix the remaining ingredients in a large mixing bowl and stir to combine. Add the oatmeal and stir until well blended.
  3. Spray 8 regular sized muffin tins with a non-stick cooking spray and fill each ¾ full with the batter.
  4. Bake 350 degrees for 20 minutes or until knife inserted in the middle comes out clean.
  5. Remove from oven and let cool in muffin tins for 5 minutes, and then remove from pans and place on cooling rack. Top with warm coconut pecan frosting.
  6. Frosting Directions: In a medium saucepan, mix the almond milk, coconut milk, margarine, sugar, brown sugar and vanilla together.
  7. Cook over medium heat stirring constantly until margarine is melted and sugars are dissolved.
  8. While stirring constantly, slowly pour in the cornstarch mixture and cook until sauce boils and thickens.
  9. Remove from heat and stir in the coconut and pecans. Allow to cool for about 10 minutes (mixture will be slightly warm) before spreading on little cakes.


Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.