Breakfast Cake

5 from 146 votes

This breakfast cake is light, fluffy, and is your excuse to have dessert for breakfast! NO butter, NO oil, and NO flour are needed, it’s healthy, full of cinnamon flavor, and made in just one bowl!

Breakfast Cake

Breakfast Cake

I’m the kind of person who MUST start their day on a sweet note. If I’m not making cinnamon rolls or breakfast brownies, I’m definitely enjoying a slice of this breakfast cake.

I’ve never been someone who could just have eggs or toast for breakfast. Call me extra but as someone with a sweet tooth, if my breakfast tastes like dessert then I’m a happy camper. As someone who loves a slice of cake for dessert, it was only natural for me to create one for breakfast.

This breakfast cake recipe is one that will officially change your morning meal routine. It may look like dessert but trust me, it’s full of healthy and wholesome ingredients. Pair it with some eggs or a protein shake and you’ll have a well-balanced breakfast!

No dairy, no refined sugar, and no butter are needed, but you’d never tell. The texture is perfectly light and fluffy in the middle with a tender crumb. It’s pleasantly sweet and has a lovely cinnamon flavor, and a single slice keeps you perfectly satisfied and energized!

I actually love throwing a big brunch for my friends and serving this cake as part of the spread- NO ONE believes me when I tell them it’s healthy!

How do you make a breakfast cake?

The Ingredients

  • Rolled oats– The oats will be blended to a flour texture. Be sure to use certified gluten free oats, if needed.
  • Sugar of choice– Any granulated sweetener can be used. I used coconut sugar for this particular cake. 
  • Baking powder– Gives the cake some rise and fluffiness. 
  • Salt– Brings out the sweetness of the cake. 
  • Egg OR flax egg– You can use either an egg or if you are plant based, a flax egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 10 minutes, for a gel to form. 
  • Vanilla extract– A must for any good cake or baked good recipe! 
  • Almond butter– Smooth and drippy almond butter, with no added sugar or salt. 
  • Milk of choice– I used unsweetened almond milk, but any milk can be used. 
  • Frosting– Optional, but I love adding a smear of cream cheese frosting on top.

The Instructions

In a high speed blender or food processor, add your oats and blend until a very fine, almost powder-like consistency. Add the rest of your ingredients and blend well, until a thick batter remains. Transfer your batter into an 8-inch cake pan and bake for 25-30 minutes, or until a skewer comes out the center clean. Remove from the oven and let the cake cool in the pan completely, before frosting it. 

Cinnamon breakfast cake

Tips to make the best recipe

  • Do not overbake the cake, otherwise, it will dry out. Remember, the cake continues to cook as it cools down.
  • The cake MUST be cooled before frosting, or it will be too much like liquid/drippy. 
  • Do not substitute any of the ingredients unless specifically stated. 

Storing, freezing, and serving tips

  • To store: Leftovers can be stored in the refrigerator, covered, for up to one week.
  • To freeze: Place slices of the cake in a shallow container and store it in the freezer for up to 6 months.
  • What to serve with this breakfast cake: This cake is delicious on its own, but if you’d like to increase the protein, pair it with a protein shake or some eggs.
breakfast cake

More healthy breakfast recipes to try

Frequently Asked Questions

Can I substitute the oats?

This recipe requires oats to be broken down into a flour-like consistency. It cannot be substituted for wheat flour, white flour, or grain free alternatives.

What can I use instead of almond butter?

You can substitute the almond butter with smooth peanut butter, cashew butter, sunflower seed butter, or tahini.

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cinnamon bun cake

Breakfast Cake (No flour or eggs!)

This breakfast cake is your excuse to have dessert for breakfast! No flour, no eggs, and no dairy needed, it's healthy and wholesome and made in just one bowl!
5 from 146 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9 Slices
Calories: 148kcal
Author: Arman

Ingredients

For the breakfast cake

For the frosting

Instructions

  • Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
  • In a high speed blender or food processor, add your oats and blend until a powder like consistency remains. Add the rest of your ingredients and blend until a thick batter remains.
  • Transfer the batter to the greased cake pan. Bake for 25-30 minutes or until a skewer comes on clean. Remove from oven and allow to cool completely before frosting, if desired.

Video

Notes

* To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
** White sugar, brown sugar, coconut sugar, erythritol, or monk fruit sweetener. 
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.
TO FREEZE: Place slices of the cake in a shallow container and store them in the freezer for up to 6 months.

Nutrition

Serving: 1Slice | Calories: 148kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Sodium: 212mg | Potassium: 154mg | Fiber: 4g | Calcium: 170mg | Iron: 1mg | NET CARBS: 12g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Comments

    119 thoughts on “Breakfast Cake

    1. I love brunch because it’s basically an excuse to eat breakfast for lunch and we all know that breakfasts foods are the best kind of foods. This has to be my favorite roundup that you guys have done so far, so much creativity and pure deliciousness! I am also really glad that I stoked up on 4 extra large containers of saigon cinnamon that are just waiting to be used up into all of your cinnamon bun concoctions!

    2. We have the most amazing brunch restaurant in town. You can sit there for hours and hours and hours and just shove all kinds of food in your mouth! I am a sucker for all buffets.
      I don’t know if I have already said that (if not, I was overwhelmed) this looks all kinds of lovely and my favorite picture is the half eaten one 😉

    3. Oh man every picture you posted made me hungry. I’m on a bit of a lemon kick lately so those muffins really got to me. SEND ME SOME.

    4. Go-to brunch: shakshuka, anything with poached eggs and greens, whole grain or GF pancakes/waffles, or anything else that sounds DELICIOUS! <3 It's been a while since I've had a traditional brunch though!
      I cannot wait to try this cinnamon bun cake! I'm already annihilating your blueberry junk yard cake!

    5. Hahaha our brains are so similar! I always say I love brunch but let’s be honest — I just like it because I feel like it’s an excuse to eat a bigger portion of all my favorite breakfast foods (eggs and potatoes or some combo involving one of those) plus occasionally a mimosa (or 6). The frosting on that cake looks heavenly! Frosting is my favorite part of any cake.

    6. Arman, please move here and open up a Brunch place with your recipes. Basel sucks at Brunch. I do not know what is wrong with these people. Avocado Toast with poached eggs or any kind of omelette (you already knew that.) for me fro brunch and yes, brunch IS the answer to anything in life.

    7. You’ve seriously blown me away with this one!!! I need a slice in my face ASAP! When do I come over and pick up 3498239 of these??

    8. That icing!! *heart eyes emoji*

      When I lived in DC, they were ALL about bottomless brunching. San Francisco has a solid brunch scene, less of a decadent/boozy scene and more of a “let’s meet after yoga and grab smoothies” brunch scene. I hate myself sometimes for being one of those people, but hey,it’s my life!

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