Go Back
Print

Pumpkin/Apple Breakfast Cake (Dairy Free, Grain Free, Nut Free)

The intent of this recipe is to provide a healthy alternative to the morning simple carb overload. The ingredients are specifically chosen to add healthful properties. 
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 208kcal
Author admin

Ingredients

Topping

  • 3/4 cup Plantain Flour Could be replaced with coconut flour
  • 2 tbsp Chicory Root Could be replaced with coconut sugar
  • 1/2 tsp Cinnamon
  • 2 tbsp Maple Syrup
  • 2 tbsp olive oil

Cake

  • 1 1/4 cup Plantain Flour Could be replaced with coconut flour
  • 1/4 cup Chicory Root Couple be replaced with coconut sugar
  • 1/2 tsp Baking Soda
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • Pink HimalayanSalt large pinch
  • 1/4 cup Olive Oil
  • 1/4 cup Honey
  • 1 cup Canned Pumpkin Puree
  • 1 cup Applesauce

Instructions

  • Preheat oven to 325 degrees. Prepare a 9x9 pan. 

Topping

  • Whisk dry ingredients together.
  • Add maple syrup and olive oil. Combine until it has the texture of a crumble topping. 

Cake

  • Whisk dry ingredients together.
  • Add remaining ingredients and stir together until all ingredients are well combined.
  • Pour batter into prepared pan. 
  • Scatter topping over the top of the batter. 
  • Bake for 45 minutes or until cake is cooked through.