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Breakfast Pound Cake Recipe I Vegan & Non- Vegan Options!

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I love breakfast and I love pound cake. I have been dreaming of the day of eating guilt free cake for breakfast. And not just any cake but a cake that is so magical that you actually feel energized after eating each scrumptious bite! Today I share with you, my friends; Breakfast Pound Cake. Pause and take the excitement in.

I have worked on this recipe for several months to perfect the vegan version as well as the non vegan recipe. It’s so good!

Side Bar: My family noted better energy when we ate the vegan version but the non- vegan recipe has a fluffier cake consistency. I also really like to use dry blueberries when blueberries are not in season. Try them both ways and decide for yourself.

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Recipe:

Vegan Breakfast Pound Cake Ingredients:

3 cups all-purpose flour (1.5 white flour/ 1.5 whole wheat flour)

1 Tbsp baking powder

3/4 Tsp salt
1/2 C. Honey
1 C. Unsalted vegan butter, room temperature
1/2 C. Coconut oil, room temperature
5 Servings of Energy Egg Replacer (Egg supplement)
1 C. Almond milk

1 Ripe banana

½ C. Applesauce (unsweetened)

½ C. Coconut flakes (unsweetened or sweetened)

2 tsp. Vanilla extract

1 C. Oatmeal (Old Fashioned)

1 C. Walnuts

1 C. Blueberries

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Non-Vegan Breakfast Pound Cake Ingredients:

3 cups all-purpose flour (1.5 white flour/ 1.5 whole wheat flour)

1 Tbsp baking powder

3/4 Tsp salt
1/2 C. Honey
1 C. Unsalted butter, room temperature
1/2 C. Coconut oil, room temperature
5 large eggs
1 C. Milk

1 Ripe banana

½ C. Applesauce (unsweetened)

½ C. Coconut flakes (unsweetened or sweetened)

2 tsp. Vanilla extract

1 C. Oatmeal (Old Fashioned)

1 C. Walnuts

1 C. Blueberries

Directions:

Start my adding your butter into a large mixing bowl, cream the butter. Add in the honey and coconut oil and blend until the mixture is consistent. Next add in the eggs/ egg replacer and blend. Next, take the banana and mash it into a puree. Next add the apple sauce and the banana to the mixture and blend. Add in the vanilla extract and blend. Add in the Almond milk and blend. Now in separate bowl, sift and mix your flour, coconut flakes  and oatmeal with the baking powder and salt. Slowly incorporate small amount for the flour mixture into the wet mixture and blend until all of the flour is added. Finally, add in the blueberries and nuts. You can add in any combination of fruit, nuts, seeds etc. you like. Bake for 50-55 minutes at 350.

Enjoy!

My family loves to toast our individual slices and slather them with peanut butter, it tastes amazing!

Watch the video below for more info:

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