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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
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.
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.
More healthy breakfast recipes to try
- Breakfast cookies
- Oatmeal breakfast bars
- Coconut milk chia pudding
- Blueberry breakfast cookies
- Protein cereal
Frequently Asked Questions
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.
You can substitute the almond butter with smooth peanut butter, cashew butter, sunflower seed butter, or tahini.
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Breakfast Cake (No flour or eggs!)
Video
Ingredients
For the breakfast cake
- 2 cups rolled oats gluten free, if needed
- 1/2 cup granulated sweetener of choice
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/8 teaspoon salt
- 1 cup milk of choice I used unsweetened almond milk
- 1 flax egg can use 1 large egg * See notes
- 1 teaspoon vanilla extract
- 6 tablespoon almond butter ** See notes
For the frosting
- 1 cup cream cheese 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.
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 🙂