Blueberry Breakfast Cake (Gluten Free, Vegan, Soy free)

· A dense breakfast cake with a yummy protein frosting ·

August 29, 2017 0 Comments

I don't know about the rest of the world, but whenever I look for a recipe I just scroll past everything until I get to the ingredients and instructions. That's why I hardly ever write before my food description. ;)

I’ve made so many recipes from @thebigmansworld, and this is another yummy one. I like his recipes because they don’t suck. It’s so hard to find recipes that don’t flop, especially with all the restrictions we have.

Blueberry Breakfast Cake (Gluten Free, Vegan, Soy Free)

These are so filling and perfect for breakfast. There's also a Paleo version!

Course: Breakfast
Author: Elisa
For the frosting...
  1. Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well.

  3. In a small bowl, whisk the milk, vanilla extract, and flax egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed. Divide the batter in half. In one-half, fold in the blueberries.

  4. Pour the blueberry filled batter to evenly cover the baking tray or loaf pan. Top with the other half of the batter. Bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.

Recipe Notes

Original recipe from The Big Man's World




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