Come on, who wouldn’t like a slice of cake for breakfast?!
Well, guys, we have some great news. Now you totally can. This incredibly yummy breakfast cake is made with whole grain flour and lightly sweetened with pure maple syrup, meaning, it is a delicious treat without any of the guilt.
He-llo, can it get better?! Yes, it can. It is also super-simple to make, yielding just one bowl for easy cleanup. Count. Us. In.
Whole Grain Breakfast Cake
Ingredients
For the crumble topping
4 tbsp butter
1/2 cup brown sugar
1/2 cup whole wheat or spelt flour
1/2 cup rolled oats
Dash of cinnamon & nutmeg
For the cake
2 eggs
1/3 cup coconut oil or vegetable oil
1/2 cup plain Greek yogurt
1/2 cup milk
1 cup pure maple syrup or 1 cup brown sugar
2 tsp pure vanilla extract
1 cup all purpose flour
1 cup whole wheat or spelt flour
1 heaped tsp cinnamon
1 1/2 tsp baking powder
1 cup of strawberries, halved or quartered depending on size
Instructions
Preheat oven to 250 C. Line an 8×8 baking pan with parchment paper to prevent sticking.
To make the crumble topping, add all of the ingredients to a large bowl and mix together with your hands. It should look crumbly, not blended. Set aside or refrigerate until ready to use.
For the batter, crack the eggs into the bowl of a food processor. Add the oil, yogurt, milk, maple syrup and vanilla extract. Pulse until well combined.
Add both flours, cinnamon and baking powder. Pulse the machine again, just a few times, until the batter has come together; do not over mix. Over blending is the cause of tough, heavy cakes.
Pour the batter into your lined baking pan. Scatter the crumble topping over the top and wedge in your sliced strawberries. Bake in the oven, center rack, until a toothpick comes out clean when inserted, about 30-45 minutes.
Cool for 30 minutes before slicing.
(Recipe and images via Emilie Raffa/The Clever Carrot)
