Almond & Apple Breakfast Cake

Almond & Apple Breakfast Cake! Who doesn't love having cake for breakfast, especially if it's gluten free and vegan!

Some recipes come from a moment of inspiration, when something inspires you to go out of your comfort zone and experiment – and then there are recipes like this one, which are born from looking over at a fruit bowl and realising the apples needed using.

It was one of those magical moments where the fates seems to align. If I had never looked at that fruit bowl, one of my new favourite cakes would’ve never have been created. It was meant to be.

This is not like those party cakes, drowned in frosting. It’s a simple, warming, homemade and utterly delicious cake that so happens to double as a breakfast cake, though you could definitely have it alongside a mug of tea or coffee in the afternoon. There are no rules here.

It’s moist and soft, while still having a delicious crunch from the almonds and a delicious sweetness and warmth from the apples and cinnamon.

It barely lasted the day in my house, but maybe you’re better at self control than I am!

Almond & Apple Breakfast Cake! Who doesn't love having cake for breakfast, especially if it's gluten free and vegan!        Almond & Apple Breakfast Cake! Who doesn't love having cake for breakfast, especially if it's gluten free and vegan!

Almond & Apple Breakfast Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 2 apples, grated
  • 1½ cups rolled oats
  • ½ cup buckwheat flour
  • ½ cup almond flakes, plus extra for sprinkling
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ cup coconut or demerera sugar
  • 2 tablespoons maple syrup
  • ⅓ cup plus 1 tablespoon coconut oil
  • 1 cup almond milk
  • 2 tablespoons chia seeds plus 6 tablespoons water, mixed set for 10 minutes
Instructions
  1. Preheat your oven to 175ºC/350ºF and line a 20x20cm (8x8 inch) square baking tray with some baking paper.
  2. In a large bowl, toss together the apples, oats, buckwheat flour, cinnamon, baking soda and coconut or demerera sugar.
  3. In a small bowl or jug, whisk together the remaining ingredients then pour into the large bowl and mix well.
  4. Pour into the lined baking tin, level the top and bake for 40-50 minutes.
  5. Let cool and slice into squares. Store in a sealed container at room temperature.
Almond & Apple Breakfast Cake! Who doesn't love having cake for breakfast, especially if it's gluten free and vegan!
Menu