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Blueberry & Almond Breakfast Cake

27/11/2016 By Caralee 6 Comments

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4.5 from 2 reviews
Blueberry & Almond Breakfast Cake
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Caralee - Real Food Pledge
Serves: 8
Ingredients
  • 1 cup almond flour
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 3 eggs
  • ¼ cup honey
  • ½ cup coconut oil, melted
  • ½ cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries
  • ¼ cup sliced almonds
Instructions
  1. Pre-heat the oven to 180 degrees celsius.
  2. In a large bowl or food processor, place the dry ingredients and mix together.
  3. In another bowl whisk together the wet ingredients then pour the wet ingredients into the dry mixture.
  4. Combine the mixture together.
  5. Pour the mixture into a small to medium sized cake pan that has been lined with baking paper.
  6. Press the frozen blueberries and almond slices into the batter on the top.
  7. Place in the oven for 25 minutes or until a skewer comes out clean.
  8. Serve warm with a drizzle of honey and fresh fruit.
3.5.3226

This is a delicious way to enjoy a sweet breakfast on the weekend and a great alternative to pancakes. It is a breakfast cake that is packed full of goodness and flavour but is still gluten, dairy and refined sugar free.

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This breakfast treat is easy and quick to whip up. Perfect if you are having guests over for breakfast or just want to chill out with your family at home.  This breakfast cake is also great to make in advance and place the slices in zip-lock bags in the freezer for easy weekday breakfasts on the go.

Best served warm. To make it super special serve with a side of yogurt, coconut yogurt, fresh fruit and a drizzle of honey or maple syrup.

 

Related

Filed Under: Breakfasts, Recipe Tagged With: Blueberry & Almond Breakfast Cake, Breakfast Cake, Gluten free breakfast

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Comments

  1. Gloria says

    30/11/2016 at 8:56 am

    This cake is beautiful!!
    Light and really tasty.
    Love it

    Reply
    • Caralee says

      30/11/2016 at 9:35 pm

      Hi Gloria. Thanks for your lovely message. I am glad that you enjoy the breakfast cake xx

      Reply
  2. Kelly says

    30/11/2016 at 12:50 pm

    This sounds super yummy and I can’t wait to make. Just a wee note in the ingredient list it shows raspberries instead of blueberries. Think your recipes are great and easy to make. Thank you.

    Reply
    • Caralee says

      30/11/2016 at 9:36 pm

      Thank you Kelly. I have rectified it. Must have been dreaming of raspberries when I was typing up the recipe. x

      Reply
  3. Sam says

    09/08/2017 at 5:37 pm

    Looks delish, planning to make this in the weekend! If I were to replace the almond flour with all purpose whole wheat flour, would the ratio be 1:1?

    Reply
    • Caralee says

      16/08/2017 at 4:59 pm

      Hi Sam. Yes it would be the same ratio. Enjoy x

      Reply

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NOURISHING YOU OUT NOW

NOURISHING YOU OUT NOW

Hi, I’m Caralee Fontenele! Welcome to your home of healthy recipes and real food living for busy people. Since 2013 I have been creating healthy recipes and posting them here. I have had the joy of creating three recipes books over that time. I hope that you find a recipe you love!

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