This is a family favorite. It makes weekday mornings a cinch! Who doesn't want cake for breakfast? Serve chilled, with Greek yogurt and a drizzle of honey.

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 50 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

    Advertisement
  • Mix almond flour and coconut oil together in a bowl. Add enough water to form a thick dough. Press into the bottom of the baking dish to form a crust.

  • Beat eggs in a large bowl until smooth. Add soy milk, milk, maple syrup, hemp powder, cinnamon, and nutmeg; beat until combined. Stir apples, 1 1/4 cup oats, quinoa, pecans, raisins, and flax seeds into the batter.

  • Spread banana slices over crust. Pour batter evenly over banana slices. Sprinkle remaining 1/4 cup oats on top.

  • Bake in the preheated oven until cake is mostly set but retains some moisture, about 1 hour. Let cool to room temperature, about 30 minutes. Cover and chill before serving.

Cook's Note:

Substitute milk for the soy milk if desired.

Nutrition Facts

407 calories; protein 14.1g 28% DV; carbohydrates 52.5g 17% DV; fat 17.2g 27% DV; cholesterol 57.8mg 19% DV; sodium 60.2mg 2% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/18/2016
I will state this isn't so much a "cake" in the traditional bready sense more like a hard set multi-grain custard with raisins in it and a bottom crust like a bar/pie. We really didn't care for the texture of it because of the egg/milk base and the jumble of banana vs apple vs spices together. The extra addition of yogurt and honey does make this better but it wasn't for us. Read More