Vegan Breakfast Cake Recipe
When it comes to breakfast time, there is nothing better than a delicious vegan cake to start your day off right. This vegan breakfast cake recipe is packed with nutritious ingredients like whole wheat flour, almond milk, coconut oil, and a variety of spices and flavors. This vegan cake is not only healthy and delicious, but it’s also easy to make and is sure to become a new favorite for your morning routine.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
Preheat your oven to 350°F and lightly grease an 8-inch round cake pan with a little coconut oil.
In a medium bowl, whisk together the almond milk, coconut oil, and coconut sugar until well blended. Add in the whole wheat flour, baking powder, cinnamon, salt, nutmeg, and ginger and stir until just combined. Be sure not to overmix the batter.
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool for a few minutes before serving.
Serving Suggestions
This vegan breakfast cake is best served warm with a dollop of almond butter or a drizzle of maple syrup. It’s also great topped with a few fresh berries or a sprinkle of chopped nuts. This cake can be stored in an airtight container at room temperature for up to three days. Enjoy!
Nutrition
One serving of this vegan breakfast cake contains approximately 190 calories, 11 grams of fat, 21 grams of carbohydrates, and 4 grams of protein. It also provides a good source of dietary fiber, iron, and calcium. Enjoy this vegan breakfast cake as a healthy and delicious way to start your day!
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