Description
Have your cake and eat it too – for breakfast! A healthy, fruit-filled cake that tastes like a cross between muffins and scones.
Ingredients
Scale
- 1 1/2 cup of gluten-free oats
- 1 cup of all purpose gluten-free flour
- 1 teaspoon of baking powder
- 1 cup of almond milk
- 1/4 cup of virgin coconut oil (liquid)
- 3 eggs
- 1/4 cup of raw honey or raw sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1 1/2 cups of fresh bluebberies
Instructions
- Preheat oven to 350 F.
- Grease two 8 inch cake pans.
- In a small mixing bowl, whisk eggs and oil.
- In a large mixing bowl, combine flour, oats, spices, baking powder. Stir.
- Pour in almond milk and honey (or sugar). Stir slowly.
- Add in whisked eggs.
- Gently add in blueberries.
- Split the mixture into two prepared cake pans.
- Tap the sides to ensure even distribution.
- Bake for 25-28 minutes or until centre comes out clean with a knife.
- Let cool (10-15 minutes) before serving.
Notes
- Blueberries can easily be substituted for favorite fruit, nuts, raisins, or dark chocolate chips.
- Prep Time: 10
- Cook Time: 25