Healthy Breakfast Cake
This heart-healthy, homemade morning cake recipe is so easy to make. It's dairy-free, made with applesauce, and deliciously filled wit dried apricots and walnuts—a must-make healthy coffee cake.
Servings: 9 Servings
Calories: 302kcal
Equipment
- 9-inch square baking pan alternative: 8” x 12” oval casserole
Ingredients
- 2 cups organic rye flour or Spelt flour 204 grams
- ½ cup whole almonds, ground into a flour (see note) 80 grams or about 75 grams almond meal
- 2 teaspoons baking powder
- ½ cup packed dried apricots, chopped 100 grams
- 1 cup chopped walnuts 100 grams
- 2 eggs or 2 egg substitutes
- 1 cup applesauce 245 grams
- ½ cup maple syrup 155 grams
- Coconut or olive oil to grease the pan
Instructions
- Preheat the oven to 350°F/ 180 °C.
- In a bowl, combine the flour, almond meal, and baking powder. Use a whisk to sift through the flour and break up any clumps.
- Then stir in the dried apricots and walnuts until wholly submerged into the flour mix, set aside.
- Combine the eggs (or egg substitute), applesauce, and maple syrup in a separate bowl. Stir until everything is well combined.
- With a large (wooden) spoon, fold the reserved flour mixture into the wet ingredients bit by bit until everything is well combined and you get a slow dripping batter.
- Coat the inside of a 9-inch square baking pan with some oil, then shake in a bit of flour (coating all sides), and tap out the excess.
- Drop the cake batter into the prepared pan and, with a spatula, spread it evenly, so it reaches all sides of the corner.
- Bake in the middle of the oven rack for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool, then take it gently out of the pan and slice it into squares.
- Keep the coffee 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 tablespoon Bob's Red Mill gluten-free and vegan egg replacer, mixed with 4 tablespoon of water, and let it sit for one minute to thicken.
Grinding almonds if you don't have almond meal: place whole almonds (raw or toasted) into a food processor, grinder, or blender. Pulse the nuts in short small bursts into fine, coarse sand. Please don't run the blender continuously, as the nuts will release their oil and become nut butter. Using almond meal instead of almond flour adds extra moisture to this fat-free cake.
Storage: It's best to keep the cake in an air-tight container and store it at room temperature for up to 5 days.
Nutrition
Calories: 302kcal | Carbohydrates: 41g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 36mg | Sodium: 112mg | Potassium: 358mg | Fiber: 5g | Sugar: 18g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg