Chocolate Breakfast Cake recipe (Gluten-free, processed sugar-free)March 24, 2013
But let’s be honest. I only have a couple of spots left and everyone deserves chocolate breakfast cake.
What really got me motivated to make something new and different for breakfast? My husband. “What can I eat?” is a common question in the morning. Since I don’t stock our shelves with boxed breakfast cereal, I guess the options are a little less obvious.
Cereal, by the way? Total waste of calories. Yeah, even the “healthy” ones.
You’re better off with a slice of this cake, I assure you. Or any of the breakfast options I posted to this not-so-fancy menu board that now hangs in my kitchen:
Seems to be working. I come downstairs in the morning and see my husband eating real food. Success!
Two important notes about this cake: First, buckwheat is gluten-free AND a complete protein. That makes my heart happy. I also recommend topping your slice with some warm almond butter. Between this, the almonds and chia seeds you’re starting the day with protein, baby!
Next, keep in mind that this cake isn’t meant to be dessert-sweet. Definitely more subtley sweet, good for mornings and snacks.
Gluten-Free Chocolate Breakfast Cake
1 Tbl. coconut oil
3 Tbl. ground flax meal
7.5 Tbl. warm water
3 medjool dates (pitted and chopped)
1/4 cup boiling water
1 cup buckwheat groats (untoasted)
1 Tbl. vanilla
3 small ripe bananas, mashed
3/4 cup milk (any kind you like)
2 tsp. cinnamon
3/4 tsp. baking powder
3 Tbl. chia seeds
3 Tbl. cocoa powder
1/3 cup raw cacao nibs (optional)
1/2 cup slivered almonds for on top
Preheat oven to 325ºF. Grease pie plate with coconut oil.
In a bowl, whisk together flax meal and warm water and set aside. This is your “flax egg” and you’ll notice it has a fluffy consistency.
Soak dates in boiling water for 10 minutes, then drain.
In the food processor, coarsely grind buckwheat groats. Add vanilla, bananas, milk, cinnamon, baking powder, chia seeds, cocoa powder and cacao. Add flax egg and drained dates and blend well. Pour into prepared pie plate. Top with slivered almonds.
Bake 40 min or until toothpick inserted in center comes out clean. Serve with fruit, almond butter, jam or yogurt on top. Store covered in the refrigerator.
Eating real, whole, clean food does not have to be tasteless or boring! We’re gonna rock this spring and feel amazing with 21 days of clean food (and lots more recipes like this) Check out the details and join us before we sell out!