Healthy Breakfast Cake (Flourless)
There’s always a great reason to get out of bed in the morning – and this cake is one of them!
This is a fabulous cake thanks to the wholesome ingredients and delicious taste. The only issue is that I always want a second piece of cake. Pairs ideally with some coffee, tea or a glass of milk. I add tahini onto mine too!
To make this gluten free, make sure your oats are gluten free. To make this dairy free, make sure your milk is dairy free. If you don’t have butternut squash, you can use carrots or pumpkin in its place. And if you want the cake a little sweeter, add in 1/3 cup maple syrup.
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Healthy Breakfast Cake
Equipment
- 8 inch cake pan or pie dish
Ingredients
Cake:
- 2 cups rolled oats
- 1 cup milk of choice
- 2 eggs
- 1/4 cup maple syrup (or honey)
- 1 tbs olive oil
- 1/2 tsp cinnamon
- 3 tsp baking powder
- 1/4 tsp salt
- 2 cups coarsely grated raw butternut squash
- 1 Fuji apple cored + coarsely grated
Optional Icing:
- 1 cup powdered sugar
- 2 tbs milk
- 1 tsp vanilla extract
Instructions
Cake:
- Ground up your oats in mini food processor until it reaches a flour like consistency. Pour them into a small bowl and combine with the milk. Leave this mixture to sit for at least 20 minutes. While that's happening…
- Grate your butternut squash and apple.
- Preheat your oven to 350℉. Line your pan or pie dish with parchment paper.
- This cake is not super sweet. If you want it sweeter, simply add in more maple syrup .. 1/3 cup.
- In a large bowl, whisk together the eggs, maple syrup, olive oil, baking powder, cinnamon and salt until smooth. Add in the oat-milk mixture and combine. Add in the butternut squash and apple and stir to form your uniform batter. Transfer to your pan and bake for 40-45 minutes or until toothpick comes out clean. Allow to sit in your pan for 10 minutes then transfer to a wire rack to cool some more.
Icing:
- Whisk together the ingredients until smooth. May need more milk to reach desired consistency. Once the cake is cooled, top with the icing.
Notes
Nutritional Info does not include the Icing.
To make this gluten free, make sure your oats are labeled gluten free.
To make this dairy free, make sure you use almond milk, oat milk, etc. other than dairy milk.
You can sub in carrots for the butternut squash.
Nutrition
Calories: 182kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 157mg | Potassium: 305mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3842IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 1mg
Can I add carrots instead of butternut squash?
Absolutely yes!
This looks so amazing! Can you sub sweet potato? 🙂
Hi Danielle, thank you and yes! you can sub sweet potato or carrot here!
Can you just use oat flour for this recipe? Would you need to reduce the amount? Thanks in advance!
Yes you can, you would have to reduce the amount to 1 1/2 cups oat flour! Enjoy!
How many servings is this?
Hi Sheryl, ITs 8 servings here. Please also note that all servings are listed at the top of the recipe box. Thank you!
I’ve tried it today but it came out wet. Put it longer in the oven but the inside is just mushy. Not sure what I did wrong. Should I remove the moisture from the carrot and apple?
Hi Ann, i’m SO sorry the recipe didn’t work for you! Ive made it twice and it worked no issues.
You can try that but I didnt have to remove the moisture….
I love oatmeal, it is a great alternative for this gluten sensitive gal!😃
Hi Sarah, glad you liked the recipe! And thank you for the kind rating!
Soo good, I used carrots & skipped the glaze. Drizzled honey on top instead.
Sounds awesome Christine – glad you liked it!
Can I use oat flour instead of oats? Thank you
Lisa
HI Lisa, yes you can! 2 cups oats equals 1 1/2 cups oat flour!
Hi! Can I make them as cupcakes instead? If so how long should I cook them for? Thank you
Hi Camilla, yes you can! I’d bake them for 20-25 minutes or until toothpick comes out clean
Really looking forward to this cake but it didn’t work for me either as the centre did not fully cook even after an extra hour in the oven! I used canned pumpkin; maybe it was too wet?