Every since that darn National Donut Day I’ve been craving some kind of baked good. I’m really proud of myself for resisting anything processed but I still have a craving. I’ve made my Chocolate Protein Balls but I still wanted something more cake-like. I refuse to give in to the evil temptation of the sugary-filled, processed, store bought baked goods.. so I made this breakfast cake. It’s the perfect solution for my craving. Not to mention it’s quick and easy to make and of course, clean! Add a side of greek yogurt, more fresh raspberries and a drizzle of honey and there you have it… a perfect healthy breakfast treat!
Raspberry Breakfast Cake
- 3 eggs
- 3 TBSP raw honey
- 2 TBSP coconut oil
- 1/4 C. coconut flour
- 1/4 C. almond flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1/8 tsp. almond extract (optional)
- 1/2 – 1 C. fresh whole raspberries
- pinch of chia seeds and coconut flakes for topping
Spray 6″ cake pan with non-stick spray and set aside. Mix first eight ingredients together in medium mixing bowl using a whisk. Gently fold in raspberries. Put batter in pan, sprinkle top with chia seeds and coconut flakes. Bake at 350 degrees farenheight for 30 minutes. Let cool for 10 minutes before cutting.
