Somewhere in between the chaos of  Hurricane Sandy and halloween, I made cake. More specifically, I made a cake that I can whole heartedly say you should make for breakfast. Yes, that’s right: for breakfast.
I’m about to eat a second slice right now – totally guilt free! Is there anything better than guilt free breakfast cake eating? I doubt it.
I could have easily devoured this entire cake myself. The light almond flour base is not only heavenly moist, but the shining flavors of lemon, coconut, and ginger delighted by mouth with every bite.
After way too many “samples” straight from the pan, I cut a few proper slices, sat them on pretty plates and invited a few of my freakishly healthy friends over to “taste test”. They licked their plates clean… literally.
That’s what I call a win.
Side note: Thank you SO much to everyone for your kinds comments regarding my safety here during the storm. It really meant so much to me! I was lucky to not be too affected personally by the storm, but it was heartbreaking to see the effects on the city and outer areas. My heart goes out to everyone affected.
(Gluten Free) Lemon, Coconut & Ginger Breakfast Cake
2 cups almond meal
1 teaspoon baking soda
1/2 teaspoon ginger powder
pinch of cinnamon
1/4 teaspoon salt
1/2 cup unsweetened coconut flakes
1 large lemon, juice and zest
6 large eggs, at room temperature
3/4 cups honey
1/4 cup coconut oil
1/4 cup olive oil
1 teaspoon 100% pure vanilla extract
Preheat oven to 350 degrees (F). In a large bowl combine all dry ingredients, mix well. In a separate bowl whisk eggs, lemon zest, and vanilla. Add the egg mixture into the dry ingredients. Add oils, honey, and lemon juice and stir well to combine. Pour mixture into a greased 8 inch spring form pan and bake for about one hour (mine was perfect at 52 minutes), or until it has firmed up and is golden brown around the edges. Once removed from the oven, allow the cake to cool for at least 20 minutes before digging in.
Nami | Just One Cookbook says
I love this unique flavor so much – lemon, coconut, already start to drool and ginger! I’m in love with this flavor and want to give it a try. I checked the recipe and so simple! I have ginger powder that came with the spice rack. I use fresh ginger for my (savory) cooking, and never used the powder, so I was very happy that I could finally open the ginger powder!!! lol. I don’t think I can wake up early enough for breakfast before my little hungry monster starts complaining but I want to make this for snack… 🙂
Rachael {SimplyFreshCooking} says
Loving the ingredients in this! This would make a nice Thanksgiving weekend breakfast for company… with some bacon and orange juice on the side. YUM! 🙂
Hayley @ The Domestic Rebel says
Oooooooh giiiiiiirl, this cake looks amazeballs! So awesome. I love lemon and coconut!
amy @ fearless homemaker says
I think I’ve told you this before, in a past comment, but it’s worth saying again. Lemon is one of my absolute favorite flavors. A close second? Ginger and/or coconut. For real – this cake is like heaven on a plate to me!
Piper @ Got it Cook it says
I just posted some gluten free Masa Choc Chip cookies for my daughter who is gluten free. I love, love, love the sound of this breakfast cake. I think it would be a nice way to start our Thanksgiving day with. Thanks for the ideas… now I got to go make some almond flour!
Cassie | Bake Your Day says
This looks fabulous…so dense and moist! Great flavors Ashley!
Katie @ Blonde Ambition says
Sounds delish! I like the sound of lemon and ginger together. Glad to hear you weren’t affected by the storm too badly…a friend of mine also in Brooklyn only lost power for a day or two as well, seems like you gals were spared!
Nicole @ Lapetitebaker says
Cake for breakfast always starts your day off right. And since this recipe is healthy, it means you can have two slices!
CCU says
Any cake for breakfast is a friend of mine, delish recipe 😀
Cheers
CCU
sara says
This looks fantastic – what a great combination of flavors! My boyfriend’s mom has celiac, so I will have to make this for her!