*No, oat fiber and oat flour are not the same thing. Oat flour is a wetter flour and tends to be on the gummy side, so I add some oat fiber with it for a better texture. You can make your own oat flour by grinding up oats in a high-powered blender (or a coffee grinder), but oat fiber generally has to be purchased online. We get ours
here from Netrition. THM sells a
gluten-free product.
**The fat from the reduced-fat cream cheese comes to 2.4g per serving if the cake is cut into 10 slices.
***Trust me on this one. When beaten with a hand mixer, the cottage cheese loses much of its texture. If you put the frosting between the cake layers instead of on top of the cake, you don't even notice the texture! If you're super skeptical, you can substitute with low-fat Greek yogurt, but I personally don't like the tang.
You could add a few chopped pecans to the frosting (or some maple extract), but I wanted to keep things simple.