Hiiiii everybody! Happy Saturday! I love love love the weekends because it is when I have the most time to work on and develop recipes. I believe that Saturday calls for something delicious, so I’m pleased to share with you guys my cherry swirl breakfast cake. Alright, you might be thinking, “Uh, did I just read cake and breakfast in the same sentence…?” and the answer is yes! Cake and breakfast can definitely go in the same sentence, at least in my books ;)!
That being said, I personally wouldn’t eat just any cake for breakfast… I care about the ingredients that I’m putting into my body, and this cake is made with REAL ingredients. It is grain-free, dairy-free, and sweetened with a small amount of maple syrup. I incorporated some of my favorite almond butter from Georgia Grinders which takes this to the whole next level! And I mean, adding nut butter to anything makes it delicious, right?!
So whether you’re enjoying a piece of this cake for breakfast, for an afternoon snack, or for something sweet after dinner, it is suitable for any time during the day. Remember, it’s ingredients that matter, so don’t be deceived by the words cake and breakfast in the same sentence :).
[makes 1 cake, 16 pieces]
- 2 cups almond flour
- 2 tb coconut flour
- 2 tb flax meal (ground flaxseeds)
- 1 tsp baking soda
- 1/2 tsp pink salt
- 3 eggs
- 1/4 cup Georgia Grinders original almond butter (or your choice of nut butter – just make sure it’s the creamy and runny kind!)
- 1 + 1/2 tb coconut oil, melted
- 2 tb maple syrup
- 2 tsp vanilla extract
- 3/4 cup almond milk (I use this one)
- 2/3 cup cherries (fresh or frozen*)
* I used frozen cherries because that is what I had on hand, but you can certainly use fresh cherries as well. If you are using fresh cherries, add 1/4 cup of water to the saucepan when cooking down for moisture.
- Preheat the oven to 375º and line an 8×8 baking dish with parchment paper (or grease very well with coconut oil).
- In a small saucepan, add the cherries (and water if using fresh cherries) and cook over medium-high heat until cherries are tender and easily able to be squished, about 3-4 minutes.
- Remove cherries from the saucepan and use a fork to firmly mash the cherries into a thick jam (chunks are totally okay here, the texture is up to your preference!).
- In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, flax meal, baking soda, and pink salt. Set aside.
- In another large bowl, create the wet mixture: whisk together the almond butter, coconut oil, maple syrup, and vanilla extract. Then add the almond milk and whisk until everything is evenly combined.
- Add the wet mixture to the dry mixture and stir to combine. Pour the batter into the lined (or greased) baking dish.
- Scatter small spoonfuls of the jam on top of the batter and use a toothpick or the back of a fork to create a swirl pattern all over the top.
- Put the batter in the oven and bake for 35-36 minutes or until a toothpick inserted in the center comes out clean. Let cool and devour!
Lots of love, Worth