Preheat the oven to 350. Grease a 9 x 9 loaf pan with cooking spray, oil or butter and set aside.
In a large mixing bowl, combine the dry ingredients and mix well.
In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and maple syrup and applesauce for paleo option) and mix very well until a batter is formed. Stir through the dates, raisins and walnuts and mix well.
Transfer the batter to the loaf pan or baking dish. Bake for 30-35 minutes (PALEO Option- 45-50 minutes) or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
To make the frosting
Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.
Breakfast cake is best when allowed to sit for several hours before consumption. Cake is freezer friendly and should be kept refrigerated.