I’ve developed this nourishing breakfast cake that combines hearty oats, fresh fruits, and vegetables into a delicious morning treat. This cake is perfect for those seeking a nutritious yet satisfying breakfast option that feels like an indulgence but provides sustained energy throughout the morning.
The Story Behind This Breakfast Cake
This recipe transforms traditional breakfast ingredients into a cake that’s both wholesome and delicious. Drawing inspiration from morning favorites like oatmeal and carrot cake, this breakfast cake offers a perfect balance of natural sweetness and nutritious ingredients.
Ingredients
Dry Ingredients:
- 2 cups rolled oats, ground into flour
- 1 cup almond flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup chopped walnuts, plus extra for topping
Wet Ingredients:
- 2 large carrots, grated (approximately 1 cup)
- 2 medium apples, grated (reserve some slices for topping)
- 3 large eggs, room temperature
- ½ cup unsweetened applesauce
- ¼ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 10 Medjool dates, soaked and pureed
Step-by-Step Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Soak dates in hot water for 15 minutes, then drain and puree until smooth.
Making the Oat Flour
- Place rolled oats in a food processor or high-powered blender.
- Process until you achieve a fine flour consistency.
- Measure 2 cups of the ground oat flour for the recipe.
Mixing the Batter
- In a large bowl, whisk together ground oat flour, almond flour, cinnamon, baking powder, and salt.
- Stir in chopped walnuts.
- In a separate bowl, combine grated carrots, grated apples, eggs, applesauce, melted coconut oil, vanilla extract, and date puree.
- Mix wet ingredients until well combined.
- Fold wet ingredients into dry ingredients until just combined.
Baking
- Pour batter into prepared springform pan.
- Arrange reserved apple slices on top in a decorative pattern.
- Sprinkle with additional chopped walnuts.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes before removing sides.
Pro Tips for Success
- Ingredient Temperature:
- Use room temperature eggs for better incorporation
- Allow melted coconut oil to cool slightly before mixing
- Ensure applesauce is at room temperature
- Texture Tips:
- Don’t overmix the batter to maintain tenderness
- Grate carrots and apples finely for better distribution
- Test doneness by touching center – should spring back slightly
- Storage:
- Keep covered at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Can be frozen for up to 3 months
Nutrition Information
Per serving (8 slices):
- Calories: 325
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 245mg
- Total Carbohydrates: 38g
- Dietary Fiber: 6g
- Sugar: 18g (all from natural sources)
- Protein: 9g
This breakfast cake is not only delicious but also packed with nutrition. The combination of oats and almond flour provides sustained energy, while the carrots and apples add natural sweetness and moisture. Dates serve as a natural sweetener, eliminating the need for refined sugars. This makes it an excellent choice for a wholesome breakfast or nutritious snack. The cake can be enjoyed warm or at room temperature, and pairs beautifully with a cup of coffee or tea for a satisfying morning meal.
