Healthy Apricot-Walnut Breakfast Cake

This heart-healthy, homemade breakfast cake recipe is so easy to make. Serve this yummy treat for breakfast, brunch, or enjoy as an afternoon snack—maybe even with homemade jam. It is deliciously soft with crunchy nuts and filled with sweet apricots—what's not to love!

THE EASIEST HEALTHY CAKE RECIPE

Don't you love healthy baked goods that are also super easy to make? Well, this is one of those recipes. This breakfast or coffee cake comes together in no time. Make a fresh batch on Sunday and then store in an airtight container to enjoy during the week.  You can leave it on the kitchen counter for up to 5 days, maybe even a couple of days longer. I recently bought two glass storage canisters. They not only look beautiful on a kitchen island but keep any baked goods quite fresh (see picture).

A couple of notes on the ingredients.

• I love the walnut and apricot combo. The nutty and naturally sweet flavor adds a beautiful texture and taste — especially the apricots with their faint tartness. However, feel free to switch it up with maybe pecans, raisins, or dried prunes. 
• This breakfast cake is vegan, dairy-free, and also egg-free. I give directions in the recipe notes on how to substitute the eggs. But you can, of course, use two whole eggs instead.
• Fresh or roasted almonds are pulverized and added to the flour (see recipe note) for an extra lovely nutty and an almost buttery undertone. 
• The organic rye flour makes the cake delectable chewy and satisfying nutty with each bite. It is also a wholesome grain that is richly nutritious. I love One Degree Organic Foods or Bob's Red Mill Organic Dark Rye Flour, But I have also used the more reasonably priced option from Arrowhead Mills. Another reason to use rye flour in this recipe, the cake will stay fresh longer.

EAT CAKE FOR BREAKFAST

• This yummy cake is healthy enough to enjoy for breakfast, and it pairs well with that hot cup of coffee or tea.
• You can also slice one square in half, spread some coconut butter and your favorite jam on top—I recommend an apricot or orange-flavored spread.
• It is filling, incredibly satisfying, and a smart to-go option too for when you are in a hurry.
• If you pack it for lunch or snack, just wrap it in baking paper or brown bag it.
• More often, we enjoy one as an afternoon snack—it is a lovely cake for tea time.

MORE EASY HOMEMADE BAKED RECIPES YOU WILL LOVE

• MAKE HEALTHY OAT COOKIES INTO A ONE-BOWL BREAKFAST (VEGAN)
• A LIGHT SWEET ORANGE-CLOVES BUTTER BREAD
• GLUTEN-FREE BAKED CINNAMON DOUGHNUT

If you make this, make sure to tag your photos with #mychefsapron on Instagram so that I can see or follow me on Facebook! Or PIN IT for later and follow me on Pinterest to see what other fun things I share. Don’t forget to subscribe to my monthly newsletter! Enjoy!

Continue to Content

Yield: One 9-inch (23cm) cake, about 9 servings

Healthy Apricot-Walnut Breakfast Cake (vegan, fat-free)

This heart-healthy, homemade breakfast cake recipe is so easy to make. Serve this yummy treat for breakfast, brunch, or enjoy as an afternoon snack—maybe even with homemade jam. It is deliciously soft with crunchy nuts and filled with sweet apricots.

Print

Ingredients

• 2 cups (204g) organic rye flour
• 1/2 cup almonds, grind into a flour (see note)
• 1/2 cup (100g) packed dried apricots, chopped
• 1 cup chopped walnuts
• 2 egg substitutes (see note)
• 1 cup applesauce
• 1/2 cup maple syrup
• Coconut or olive oil to grease the pan

Instructions

1. Preheat the oven to 350°F/ 180 °C.
2. In a bowl, combine the rye flour with the almonds. Then stir in the dried apricots and walnuts.
3. Add the egg substitute, the applesauce, and maple syrup. Stir until everything is well combined.
4. Grease a 9-inch square baking pan with some oil on all sides. Drop the cake batter into the prepared pan and with a spatula, spread it evenly so it reaches all sides of the corner.
5. Bake in the middle of the oven rack for 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let it cool, then take it gently out of the pan and slice into squares.
7. Keep the cake at room temperature in an air-tight container for up to 5 days.

Notes

Egg substitute: for this recipe (replacing two eggs), I used 2 tbsp Bob's Red Mill gluten-free and vegan egg replacer, mixed with 4 tbsp of water and let it sit for one minute to thicken.

Alternative (replacing 2 eggs): use 2 tbsp chia seeds and mix with 6 tbsp boiling water. Combine, mix well and let sit for 5 minutes.

Grinding almonds: place whole almonds (raw or toasted) into a food processor, grinder, or blender. Pulse the nuts in short small bursts into fine, coarse sand. Don't run the blender continuously as the nuts will release its oil and become nut butter.