Eat Cake for Breakfast!
If you’re looking for something different and delicious for breakfast, I’ve got just the thing – my Pumpkin Sponge Breakfast Cake Recipe from my cookbook “How to Get Your Kids to Beg for Veggies”.
If your kids love anything that’s warm, sweet and gooey for breakfast, this recipe will hit the spot. Oh and did I mention, it”s cake for breakfast!
Pumpkin Sponge Breakfast Cake Recipe
Makes 2 servings
*This recipe can be made dairy-free and gluten-free
Ingredients:
- 1 egg
- ½ cup canned pumpkin
- ¼ cup non-dairy milk
- 2 packets of stevia
- 2 tablespoons of oat flour
- 2 tablespoons of coconut flour
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of baking powder
- Coconut cooking spray
- Maple syrup (optional)
Directions:
- In a medium bowl, whisk 1 large egg, ½ cup canned pumpkin and ¼ cup low-fat milk or non-dairy milk.
- Whisk in 2 packets of stevia, 2 tablespoons each of oat flour and coconut flour, ½ teaspoon ground cinnamon and ¼ teaspoon baking powder until smooth.
- Mist a 1 cup heat proof ramekin with coconut oil cooking spray.
- Add batter to ramekin and bake at 350 degrees for 35 to 40 minutes, until center is cooked through.
- Invert on to a plate. If desired drizzle with pure maple syrup.
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