This post may contain affiliate links. See my disclosure policy.
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
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 🙂