This is a repost of a cake that I did earlier.

Gluten Free Spicy Oatmeal Cake
1 Cup GF Quick-Cooking Oats ( Bob’s Red Mill)
1 ½ Cups all Purpose Gluten Free Flour (I use Betty Crocker GF / Tom Sawyer GF Flour Mix ( ½ & ½))

(Note if you cannot find Tom Sawyer GF Flour, just use Betty Crocker GF Rice flour blend and 1/4 teaspoon xanthan gum)
½ Cup White Granulated Sugar
1 Cup Packed Pure Brown Sugar
1 ½ Teaspoons Additive Free Ground Cinnamon
¼ Teaspoon Additive Free Cloves
½ Teaspoon Additive Free Ground Nutmeg                                                                                                                                                                                                                                            1 Teaspoon Baking Soda
½ Teaspoon GF Baking Powder
1 Stick Melted unsalted Butter
1 Cup Water
2 Eggs
1 Tablespoon Pure Molasses
In large mixing bowl, mix flour, water, & eggs. TIP- Refrigerate for 20 – 30 minutes. ( to let rice flour soak up liquids) Preheat oven to 350* Remove from fridge, and add melted butter, and other ingredients. Mix with mixer just until blended (don’t over mix). Pour batter into a greased and floured (with GF flour) 9×13 cake pan. Bake for 35 minutes or until toothpick inserted in center of cake comes back clean. Remove from oven and add icing while cake is still warm. When cake is topped with icing, place back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve. Pecan Coconut Icing
1 Stick Melted Butter ( ½ Cup)
1 Cup Packed Pure Brown Sugar
1 Cup Additive Free Coconut
1 Cup Chopped Pecans