Dairy-Free Breakfast Cake
 
Prep time
Cook time
Total time
 
This wholesome cake offers the perfect balance of sweet and hearty for the morning or a midday snack. It's a single layer square cake that bakes up surprisingly tall.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 9 servings
Ingredients
  • 2 cups whole wheat flour
  • ½ packed brown sugar or coconut sugar (less sweet)
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg or allspice
  • 3 eggs
  • ¼ cup oil
  • 1 tablespoon vanilla extract
  • 3 cups diced apples (about 2 medium apples, cored and optionally peeled)
  • 1 cup sliced carrot (about 1 large, peeled)
Instructions
  1. Preheat your oven to 350°F. Grease an 8×8-inch baking pan and line it with parchment paper overhanging on two sides (to life the cake out).
  2. In a large mixing bowl, whisk together the flour, sugar, cinnamon baking soda, salt, and nutmeg or allspice.
  3. Place the eggs, oil, vanilla, apples, and carrots in your high power blender or food processor. Pulse or start on low, and then increase the speed to mostly puree the ingredients. There will be shreds of carrot remaining. Stop as needed to scrape down the sides. The mixture will be thick.
  4. Fold the wet ingredients into the dry ingredients until no streaks of flour remain.
  5. Scrape the batter into your prepared pan and even it out.
  6. Bake the cake for 35 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean, and it springs back a little in the center when touched.
  7. Let the cake cool for a while in the pan, then loosen the sides and remove it with the parchment paper. If you can wait, let the cake cool completely before slicing.
Notes
High Altitude Adjustment: I haven’t tested this breakfast cake at high altitude. But if baking above 4000 feet, you might want to reduce the baking soda to ¾ teaspoon. See the trouble shooting tips in the post above if you have any issues.
Nutrition Information
Serving size: 1 square Calories: 251 Fat: 9.1g Saturated fat: 1.3g Carbohydrates: 39.4g Sugar: 13.7g Sodium: 296mg Fiber: 5.6g Protein: 6.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/healthy-dairy-free-breakfast-cake