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My breakfast cake recipe is light, fluffy, and filled with warm cinnamon spice. It’s gluten-free, oil-free, and made using only your blender!
Love dessert for breakfast? Check out my no-yeast cinnamon rolls, oatmeal brownies, and breakfast muffins.
Does anyone else think breakfast and cake go hand in hand? I sure do.
That’s where the magic of breakfast cake comes in. It’s light, fluffy, and sweet like all cake should be, but it’s also packed with fiber, protein, and healthy fats. It’s the best of both worlds…plus frosting for good measure.
Table of Contents
Why I love this recipe
- Works with all diets. It’s gluten-free, oil-free, and dairy-free.
- Made in one blender. There are no bowls, no whisk, and clean-up is done in seconds.
- Pairs perfectly with a cup of coffee. Like all good breakfast desserts should!
- Make it the night before. If you want to bake a cake first thing in the morning, go for it. Personally, I prefer to bake it the night before (and maybe have a slice before bed!).
Ingredients needed
- Rolled oats. The oats will be blended to a flour texture. Be sure to use certified gluten free oats, if needed.
- Sugar. I used coconut sugar, but any type of sugar or sweetener can be used.
- Baking powder. Helps the cake rise. Don’t use baking soda as it won’t have the same effect.
- Cinnamon. For a warming flavor.
- Salt. Brings out the sweetness of the cake.
- Egg OR flax egg. I used regular room temperature eggs, but you can use flax eggs to keep it vegan. Simply combine 1 tablespoon of flaxseed meal with 3 tablespoons of water, sit for 10 minutes, then use.
- Vanilla extract. A must for any good cake!
- Almond butter. For richness. Use smooth, drippy almond butter with no added sugar or salt.
- Milk. I used unsweetened almond milk, but any milk works.
- Frosting. Optional, but what cake isn’t made better with some cream cheese frosting? I’ve included a healthier protein-packed frosting too.
How to make breakfast cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven to 180C/350F and grease an 8-inch cake pan with cooking spray.
Step 2- Blend. In a blender or food processor, blend the oats until you have a flour-like consistency. Add the remaining ingredients and blend to a thick batter.
Step 3- Bake. Pour the batter into the cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Remove it from the oven and cool completely before frosting.
Arman’s recipe tips
- No blender? Use a large mixing bowl and an electric mixer, or stir by hand.
- Consider your pan. I used a metal pan for this recipe, but if you used a glass pan, you’d want to bake the cake for an extra 5-7 minutes since glass takes longer to heat up.
- Don’t overbake. The cake will continue to cook as it cools, so pull it from the oven when there are still a few moist crumbs on the toothpick.
- Add mix-ins. Gently fold in fresh blueberries, lemon zest, or chocolate chips.
Storage instructions
To store: Store the cake in an airtight container in the refrigerator for up to one week.
To freeze: Wrap slices in plastic wrap, transfer them to a freezer-safe container, and freeze for up to three months.
Frequently asked questions
While I haven’t tried this, I imagine blanched almond flour would make a suitable replacement. I wouldn’t use whole wheat flour or all purpose flour as they won’t yield the right texture.
More sweet breakfasts
Breakfast Cake
Video
Ingredients
- 2 cups rolled oats gluten free, if needed
- 1/2 cup sugar I use allulose
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/8 teaspoon salt
- 1 cup milk I used unsweetened almond milk
- 1 large egg or egg substitute
- 1 teaspoon vanilla extract
- 6 tablespoons almond butter ** See notes
For the frosting
- 8 ounces cream cheese
- 1/4 cup Greek yogurt
- 1/4 cup maple syrup
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 sugar, baking powder, cinnamon, salt, milk, egg, vanilla, and almond butter 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.
- To make the frosting, beat together the cream cheese, Greek yogurt, and maple syrup.
Nutrition
Originally published October 2021, updated and republished October 2024
Turned out really great! Loved having it as a keto dessert!
Made this today because it was raining, I wanted to bake, and I was out of white sugar. I had to substitute the butter for natural, crunchy PB since I had nothing else, but it still turned out great. I appreciate your healthier options! (Especially your three ingredient brownies!)
Hi Arman, Looking forward to baking this…love all of your recipes! Quick question about almond butter. It says to see notes but I don’t see anything about any substitutions that can be used in its place.
Thanks,
Hi Rebecca- Try another nut or seed butter, like sunflower seed butter, tahini, cashew butter, etc. 🙂
Love the non keto recipes, just healthy low calorie goodness!!
Can I make this without the oats? This looks insane!
You could try quinoa flakes.
Thank you for this delicious recipe! I used 1/ 3 of a cup of maple syrup instead of the sugar, and it worked really nicely. I’m not much of a cream cheese frosting fan, so instead I diced an apple, tossed it with some cinnamon, nutmeg and chopped pecans, and lay that into the bottom of the pan before I poured in the batter. Perfect breakfast on an autumn day in New England!
This looks delicious! I have to make it, I could have breakfast any part of the day. Just one questions: the nutritional info is for the one cake layer with or without the frosting?
Yes, includes the frosting.
Ok since the Breakfast cake is 3 layers……did you make 3 of them or did you cut the one cake into 3 layers?
awesome recipe, as are your other recipes
Thank you!
So welcome, Rachel!
Oh My Goodness, this is soooooo yummy. I did have to bake mine for 50 mins though. I did seem to be runny after I mixed everything together. I made the Protein frosting and would definitely decrease the amount to 2 scoops. Thanks for sharing this recipe.
You are so welcome, Sue!
Hello there! Love your recipes! How about a ginger cookie recipe someday? Thanks so much for considering this! Nancy
Sure, maybe in the future!
Wondering if you have the calories and macros for this? Any other nutrition info for those of us doing Keto
Sure! If you go to myfitnesspal and plug in the ingredients, it will provide it all for you! 🙂
Hi, the recipe looks great and the cake looks so fluffy.
What can I use instead of almond butter? Would applesauce or yoghurt work?
Thanks,
Priya
Hi Priya! You can use peanut butter, sunflower seed butter etc
Which frosting option is pictured in the photos above?!!!
Hi Amanda! The protein-packed frosting Option 🙂
I made this this morning with a couple of substitutions (out of some ingredients and no time to shop) and it was delicious!!! I used regular sugar because I was out of coconut palm sugar, and that was fine. The only nut butter I had was maple almond butter, and I figured the maple could only improve the flavor! I baked it in an 8×11 pan, and it was plenty thick. I also didn’t have all of the ingredients for any of the frosting options, so I decided to whip up a (slightly more unhealthy, because I lacked other options!) glaze. I used a bit of powdered sugar, vanilla, and milk to make a simple glaze, but it was too sweet on top of the dense cake. So i crushed some blackberries into the glaze to thin it out and make it a bit tart. Heavenly!! Cinnamon cake with a blackberry glaze…. a new favorite recipe!
LOVE the blackberry twist on this- I’ll need to try it out next time 🙂
Dumb question. Does T stand for teaspoon or tablespoon?
Hi Cindy! Not a dumb question at all- it stands for tablespoon, so 15mls 🙂
This was delicious! Made it for brunch on Christmas Eve, everyone loved it. Not too sweet, full of flavor! Will def make again 🙂
Jen, you absolutely made my day- Hope you had a fantastic Christmas and look forward to sharing more with you in 2017! Happy New Year!
This may have been asked, but is it a whole Tablespoon of baking powder? That seems like a huge amount, I want to double check before I tried this. Thanks!
What size loaf pan are you using and which version (Paleo, vegan…) did you photograph?
Hi Julia! That is using the vegan/oat based version and the loaf pan is 8 x 8 inch.
You are seriously taking over my pinterest, and I am not complaining! :)) Every single recipe I pin now is dessert. But thank goodness it is healthy! This recipe is SO going down this week. Thank you and keep ’em coming!
😀 That means so much- Glad to have you here, Olivia!
What does T stand for….tablespoons or teaspoon?
Hi Cassandra! It stands for tablespoon 🙂
I know this an older post but where do I find true, organic saigon cinnamon? Can you please post the link to your source? Thank you!
Hi Kim! I buy a large cannister from Costco, you can also get it at grocery stores- Sometimes it is called ‘Vietnamese cinnamon’ 🙂
Is coconut butter the same as coconut oil?
Hi Arnell- Coconut butter is different, it’s made from the coconut flesh. It’s naturally sweeter and thicker.
I love brunch! Planning a brunch gathering for tomorrow, actually… everything liiks delicilous… I guess I’m a little surprised y’all based your brunch contributions around baked goods … was there a reason or stipulation around that or just coincidence…
Definitely a coincidence haha! Brunch is the best!
So I’m wondering if the eggs in the paleo version could be substituted for flax eggs? It looks awesome I just happen to be completely grain free and vegan. Thanks!
Hi Sarah- I haven’t tried it myself, but please let me know if you do! 🙂
Thank you for the great recipe! My oats are already ground into a flour. Do I use 2 cups of oat flour or 2 cups of oats that are THEN ground into flour? I typically do all of my gluten-free baking measuring my flours by weight, i.e. 1 cup of GF flour is 145g. I’m hoping to make this for the weekend!! I look forward to your response. ?
Hi Gina! IT’s 2 cups total of oat flour 🙂
I hope you enjoy it!
The cake looks delicious but I have question. Did you make the cake in the picture with eggs or is that the vegan version? If the pic is made with eggs have you tried it withal eggs and which one turned out better or fluffier? Just wondering becuz I am vegan and don’t want to waste my ingredients if it’s no good making it with flax eggs
So which version of the icing is represented in the pictures? Yum!
Hi Rhonda! That’s using the cream cheese icing 🙂 The cinnamon/vanilla protein mixture presents an almost identical texture 🙂
Hi Arman,
This frosting looks like it would lend itself well to an organic, non-hydrogenated vegetable oil (like palm). Have you ever experimented with them for frosting in general? They tend to mimic traditional buttercream frosting well.
In any case, look forward to replicating this and others of your creations as a new follower!
Cheers!
Hi Monica! I haven’t to be honest- I usually stick to coconut oil but I’m intrigued now! 🙂
Thanks so much 🙂
HItting up the least health option, but what’s the qty for the cream cheese?
ahaha I love the cream cheese option 😉
If you want a really thick frosting, I usually use the full 250 gram tub, softened. For a thinner layer, use around 125-150 grams 🙂
I’m really excited to try this for my sons birthday party- have you tried any versions (though I’m most interested in the Paleo) as mini cupcakes? I’ll be playing around with this for sure!
Hi Serena! 🙂
While I haven’t tried them as mini cupcakes per se, I did originally base this recipe off standard cupcakes 🙂 (The paleo ones! :))
I just made this cinnabun cake & I’m a little concerned: I followed the regular recipe to the letter (except for the coconut milk, I used water), Baked it at the prescribed temp for about 35 mins, but it’s still rather gooey at the bottom. I used pumpkin seed butter for this recipe as well. Will the cake set properly after cooling??
Hi Angie! Huge apologies on my behalf- If you made the paleo version, it can take up to 45/50 minutes, depending on the coconut flour you used. The original version typically takes around 30 minutes, tops- The water/milk substitution shouldn’t have an impact, nor should the pumpkin seed butter- Although once cooled, it should firm up well, but still shouldn’t be gooey on the bottom.
Hi there,
I think you have a great post! I did just have one question, I’ve been a diagnosed coeliac for over twenty years and have previously eaten oats (and felt sick) but my dietitian recently informed me that there is a lot of evidence that true coeliacs should avoid oats completely. What would you replace the oat flour with? I was thinking Almond meal or?
Am definetly going to try some recipes but thought I’d see your thoughts on a different option to oats!
Cheers ?
Hi Claire! for sure- If you look under the gluten free option, there is a paleo friendly option which doesn’t use oats 🙂
this looks delicious can’t wait to try it!
Oh yay! Hope you enjoy it, Carol! 🙂
I am confused you the recipe, what is the difference between the breakfast cake and paleo option?i am looking for a gf/vegan/rice free cake…. All the ingredients are ok, so do I add the breakfast recipe and the paleo??
Hi Andrea- The grains are different between them both- The ingredient lists are under the respective options! 🙂
Is the nut butter taste prominent or mild? If I omit the nut butter, should I replaced e it with another ingredient and would it affect cooking time?
Hi Betty! If you use almond or cashew, you really can’y taste it- I’d substitute it with coconut oil 🙂
Which frosting did you use in the photos?
Hi Elise! I used the protein frosting 🙂
Thank you so much for listing so many options of how to make this. It sure makes things easier for those who have multiple food sensitivities. ?
You are so welcome, Michelle 🙂
Mmmm this cake looks delicious! I put cinnamon on everything, and a cinnamon bun cake for breakfast sounds pretty awesome.
Wait just a hot pickin’ second there, mate. A cinnamon bun that’s a cake? Say what? As strange as it might sound, I think I can get behind this one. It looks incredible…and I want the whole darn loaf. For breakfast. 🙂
Dude, it’s healthy so pretty much it’s an appetiser TO breakfast 😉
Oats again ! This is wonderful! You are def on an oat roll Arman! And that topping (in order to lay low I will call it topping since frosting is a dead giveaway for upping the pounds) is to DIE for…thank you, thank you, thank you! I MUST Google SAIGON CINNAMON – have never heard of this before…if all I have is powdered cinnamon in a spice type container, will that kill this recipe? 🙁
🙂 You are so welcome, Carine!
Ohhhhhhh Carine- If you can find Saigon Cinnamon your life will be changed- It puts normal cinnamon to shame! 🙂
Okay thanks for that…I Googled Siagon Cinnamon – very interesting – BTW another really great side effect to following Arman here is the great NEW stuff I learn all the time! So now am on a search for SAIGON CINNAMON – first stop our local health/bulk food shop in our wee town…and then on to various markets around…and then to the next town where there are a few more health food type shops – from there to the BIG city – or maybe just skip all that and get it online! Yeah that might work better….Thanks Arman!
I can’t eat eggs (also why I love many of your vegan options!) so brunch can be a bit of a struggle BUT I do love brunch cocktails. #Mimosa
🙂 That’s perfect then! 😀
Hard to believe but you once more managed to get even me as a non-cake fan intrigued. It must be the thick layer of frosting ;). I’d eat it with a spoon. Actually, that’s what I used to do when I was younger: eat the frosting off my mum’s cake. Now that I’m older I skip the cake part and just prepare the topping to eat straight up and call it a snack. So classy.
You’d love the frosting, it’s so creamy!
Brunch is the beeeeest! Now, hand over a bowl of that frosting, and no one gets hurt.
Coming right up 😀
I love it how you guys all went for sweet breakfast/brunch food! My kind of people!
🙂 Thanks Hilary- You always leave me craving potatoes and eggs 🙂
Both versions look so good, and I love that creamy icing on top!
Thanks so much, Joanne! 🙂
This looks delicious but it says it served 4 – in an 8×8 pan? Is that right?
Hi Chelsea! Apologies for the oversight- It’s serves 4-6 and I made the amendment to small baking pan- I prefer the loaf pan for thicker slices- An 8 x 8 would be slightly more flat 🙂
I need more brunch in my life! I don’t go to brunch enough! This looks amazing though. Well, anything resembling a cinnamon bun is bound to be good!
Thanks so much, Shannon!
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!
Bottomless brunching? Okay, I am moving to DC!!
THAT FROSTINGGGGGG THOUGH!!!!! How did you not just eat that stuff by the spoonful?
It was VERY difficult haha!
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??
😀 NOW PLEASE! Come to LA as in LOS ANGELES!
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.
YES! I will also become very rich and charge 20000000 Swiss francs for a single egg.
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.
YES. YES x 100 for the eggs and potatoes!
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!
YESSSSS. Junk yard cakes FTW!
Brunch is my favorite meal of the day too, especially when it involves mimosas. 🙂
The texture of this breakfast cake is UNREAL. You have to bring it when we all have brunch IRL. <3
YES. Although I’ll be expecting a sweet potato taco 😀
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.
YES! How Amazing do they look?!
Oh gosh this sounds incredible! Totally making this this weekend!
🙂 Please do, Lauren!
Yea..brunch is always one thing to me. Second breakfast! No way I’m waiting until 11 to eat!
Right? I eat my arm waiting!
I had a Cinnabon obsession for a while so this is like a dream 🙂 must try!
Please do- It’s SO good, Michele!
I rarely eat brunch in the sense that breakfast and lunch are one, but I eat breakfast-y food for lunch often! You just can’t go wrong.
Right? I’d eat breakfast food all day if I could…heck, I do!
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 😉
Wait a BRUNCH BUFFET?
Add it to the list!
Brunch is everything. I need this on my body.
Right? It is the best meal ever!
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!
Right? seriously, it is totally why it’s a meal 😀
SAIGON cinnamon should be it’s own food group!