Spiced apple breakfast cake

PREP TIME10 minutes

COOK TIME45 minutes

TOTAL TIME55 minutes


US Customary – Metric


1 1/2 batches flax eggs (1 ½ Tbsp (11 g) flaxseed meal + 3 ¾ Tbsp (56 ml) water as original recipe is written)

1/4 cup olive oil (if avoiding oil, try subbing a little nut butter or applesauce)

1/3 cup mashed very ripe banana

1/4 cup maple syrup

1/2 cup brown sugar (or sub coconut sugar, but it’s not as sweet and the texture may be more dense)

1/2 tsp sea salt

1/2 tsp ground cinnamon

1/2 cup plain unsweetened almond milk (or other dairy-free milk)

1 heaping cup (packed) grated carrot

1/2 cup finely grated apple

2/3 cup gluten-free rolled oats

1 1/2 tsp baking soda

1/2 cup almond meal (or flour)

1 heaping cup gluten-free flour blend

1/4 cup raw walnuts (chopped // for topping)

FROSTING optional

1 1/4 cup raw cashews (soaked in very hot water for 30 minutes)

1 Tbsp coconut oil (melted // optional – helps the frosting firm up when chilled)

1/4 cup full-fat coconut milk (or sub light // if avoiding coconut, sub almond or rice)

2 Tbsp lemon juice

3 Tbsp maple syrup (plus more to taste)

1 tsp vanilla extract

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