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.

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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
Ingredients
For the frosting...
Instructions
  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

 

 

Elisa

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