Sunday, June 12, 2016

Raspberry coconut breakfast cake

I used to post more baking and breakfast recipes on Sundays, and since I haven't done it in a while, I've got a really damn good recipe for you today. I love breakfast foods which taste like an indulgence but at the same time they're full of highly nutritious ingredients, just like Açaí bowls. Perfect to start the day off, both for your mind and body! So today's breakfast champ is a delicious and healthy breakfast cake with raspberries, coconut, oats, spelt and almond. Super tasty, not too sweet, perfectly moist and great as a breakfast on-the-go or as a snack. If you love raspberries you will really like this recipe! Raspberry coconut breakfast cake recipe


Raspberry coconut breakfast cake recipe

Raspberry coconut breakfast cake recipe

What you'll need
- 2 flax eggs* 
- 1 + 1/4 cup unsweetened apple sauce
- 1/3 cup melted coconut oil
- 1/4 cup soy milk (or any other milk)
- 1/3 cup granulated sugar
- pinch of Bourbon vanilla seeds
- 1 sachet vanilla sugar
- 1 + 1/4 cup whole wheat spelt flour
- 1 cup oats (I use the Quaker kind of porridge oats)
- 1 + 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup desiccated coconut 
- 1/3 cup almond meal 
- 1 cup frozen raspberries
- Optional: pecans 

*How to make a flax egg: To make one flax egg, mix one teaspoon of ground flax seeds with three teaspoons of warm water, stir well and leave for 10 minutes. To make two flax eggs, just double the recipe. This is the perfect egg-substitute in any baking recipe! 

If the cake doesn't necessarily need to be vegan for you, you can also use real eggs and cows milk. But I prefer it this way ;) 

Raspberry coconut breakfast cake recipe

How to make it
Preheat the oven to 180 degrees Celsius. In one bowl, combine the flax eggs, apple sauce, melted coconut oil, milk, vanilla and sugar. Mix well. In another bowl, mix the flour, baking powder, baking soda, salt, oats, coconut and almond meal. Now pour the wet ingredients into the other bowl, and mix well together with a spatula until you have a smooth batter. Lastly, carefully stir in the frozen raspberries.

Pour the batter into a baking tin, lined with backing parchment. I used two small tins so I had two smaller loaves. Add some crushed pecans on top for an extra crunch. Bake the cake for about one hour. Because I used smaller baking tins they only needed 40 minutes. Just keep an eye on it and check with a skewer after 40 minutes (check every 10 minutes I'd say, you don't want a dry cake!) They should come out like this:

Raspberry coconut breakfast cake recipe

Raspberry coconut breakfast cake recipe

Raspberry coconut breakfast cake recipe

Breakfast serving tip: add some fresh berries and a good coffee! It's also great with some peanut butter on top. (but then again, everything is great with peanut butter on top)


Raspberry coconut breakfast cake recipe

Raspberry coconut breakfast cake recipe


This is definitely one of the better recipes I've ever made, I absolutely love it! The raspberries makes it so good, the coconut flavour is quite subtle and the almond meal makes it nutty. I also like that it's not too sweet! Send me a picture when you've made this, or tag me on Instagram!



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© whiskers & lions

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