Cake for breakfast, why not??
I am a very, very big cake lover. So it makes sense to treat yourself to a little piece for breakfast. Also known in professional circles as “breakfast cake”. You just have to give the child a suitable name.
I recently baked this incredibly delicious recipe with all of my favorite ingredients (oatmeal, carrots and nuts) that I really wanted to share here. No joke, what could be better than starting the day with a delicious piece of cake? I can't think of anything at the moment...
Of course, the recipe does not contain white flour or industrial sugar. It is sweetened with applesauce, nut butter/nuts, carrots, apple and coconut blossom sugar. A good portion of oatmeal provides the necessary satiety.
If you skip the frosting, the cake is even vegan and can be easily packed up, for example for the office or school. Thanks to the carrots and apple, it will easily keep for a few days. And I personally like it particularly well out of the fridge.
Conclusion: I love him!
Preparation time: 15 min
Baking time: 45 minutes
Servings: 1 cake
130 g applesauce/apple pulp, unsweetened
130 g oat flakes, ground (you can best grind them yourself in a blender)
120 g carrots, grated
100 ml oat milk (alternatively, other types of plant-based milk or cake milk also work)
75 g walnuts, coarsely chopped (chopped hazelnuts also taste very good in the combination)
75 g coconut blossom sugar
40 g almond butter
2 teaspoons of baking soda
1 tsp cinnamon
1 pinch of salt
1/2 apple, grated
Lemon peel, grated
100 g cream cheese
2 tbsp maple syrup
Preheat the oven to 180°C (top/bottom heat).
Grate carrots and apple. Also chop the nuts. If necessary, grind the oat flakes with the mixer if you don't have any ready-ground ones.
Mix the remaining cake ingredients and at the end stir in the grated carrots, apple and chopped nuts. Put everything in a brownie tin lined with baking paper (mine is 26.5x16.5cm). Alternatively, you can grease the mold with coconut oil - it tastes pretty good too.
Bake the cake on the middle rack for about 35-45 minutes (depending on the oven). In any case, do a stick test towards the end.
While the cake is in the oven, you can prepare the frosting by mixing the cream cheese with maple syrup. If necessary, add a little more water if the mixture is too hard.