Breakfast Cake

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! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 148kcal

Author Arman Liew

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.

Video

Nutrition