Raspberry Pumpkin Breakfast Cake
Updated May. 22nd, 2024
You must think we’ve lost it by presenting the idea that you should have cake for breakfast, but rest assured with cakes like this – you can’t afford not too! Especially when it's as healthy and as filling as this pumpkin raspberry cake. This entire cake is packed with 22 grams of protein and 15 grams of fiber, which will easily keep you full all the way to lunch. Eat half for breakfast and take the other as a snack – if it lasts that long!
- Gluten Free
- Dairy Free
- Sugar Free
- Vegetarian
Ingredients:
| wet | ||
|---|---|---|
| ¼ cup non-dairy milk | ¼ cup pumpkin puree | 1 teaspoon pure vanilla extract |
| 1 large egg | 1 tablespoon maple syrup or raw honey |
| dry | ||
|---|---|---|
| ¼ cup buckwheat flour | ¼ teaspoon baking soda | 1/8 teaspoon all spice |
| 1 tablespoon uncooked buckwheat groats | 1 teaspoon ground cinnamon | ¼ cup frozen raspberries |
| 1 tablespoon chia seeds | ¼ teaspoon ground ginger | ¼ cup walnuts, chopped |
Directions
Preheat oven to 375F
- In a large bowl, mix together all your wet ingredients. Set aside.
- In small bowl, whisk together all your dry ingredients. Once it’s fully mixed, slowly add your dry ingredients to the wet ingredients. Mixing thoroughly.
- Using some coconut oil, lightly grease your cake pan, or smaller individual size pans.
- Using a spatula, empty the contents into your pan(s).
- Place in the oven and bake for 35-45 minutes. Tip: as with all cakes, we like using the toothpick test to ensure it’s fully baked.
- Serve warm, with or without toppings!
Make It This Way
You can make this recipe egg-free by substituting the egg with the substitute listed below:
Flax Seed Egg
[This measurement replaces one egg]
1 tbsp finely ground flax seed
3 tbsp water
Combine the two ingredients together, and allow it to sit for five minutes before adding in as you would a normal egg.
Try This
Try topping this breakfast bake with almonds, almond butter, coconut butter, raspberry puree or banana.
