Breakfast Cake. Oh yeah, you read that right - Cake for Breakfast.

Fat free, sugar free, gluten free (depending on the ingredients you use obviously...). Quick, healthy, easy and fully customisable cake for breakfast. You're not going to believe me...

 

I, and many of my friends love cake, that's pretty obvious by the plethora of cake that appears on the blog, right? But cake doesn't necessarily love our hips (or maybe too much - depends on how you look at them I guess). It's a fact that I've accepted, and last year Mr Kiwi and I made it our mission to work off as much of the muffin top/love handles that we could.

 

Blueberry & Lemon Drizzle Breakfast Cake + light Cream Cheese

 

Running parallel to this process, I've also been discovering a burgeoning Foodie passion. Paired with developing a gluten intolerance has lead to trying new recipes away from the normal, everyday calorie-laden, gluten-laced punch that shop bought food can pack. Balance is what was needed, and this gem of a recipe that was developed meant I certainly could have a slice of cake in each hand, guilt free.

 

So, as someone who can't not eat breakfast (apologies for the double negative - this is a case in point - I'm reaching for my coffee right now) I now love sitting in the mornings with a slice of the latest flavour permutation and a hot drink (usually a flat white, tea or chai latte). The texture is surprisingly good, halfway between a bran muffin and a cake and it takes roughly 8 minutes to make the night before you want to eat it. On stricter diet days, it is inevitable that donuts will rear their tempting bonces or birthday cake will be displayed, but armed with my tasty alternative it means that I don't feel like I'm missing out - not to mention I make mine with Gluten Free Oats.

Peanut Butter Cup Breakfast Cake

Made with the goodness of Oats, and Wheat (which should help keep things a little regular if you know what I mean) the grains keeps you satisfied, the egg delivers a nice protein helping hand and the flavour variations really keeps things interesting.

The make time is about 8 minutes INCLUDING cooking. It sounds crazy, but cooking it in the microwave results in a drier, better cake so far in my experience.

 

Breakfast Cake

Serves 2 portions

270 kcal per plain portion when made with 0% fat unsweetened yoghurt

 

2 Eggs

2 TBSP of yoghurt

4 TBSP Ground Oats*

2 TBSP of Wheat Bran**

1 tsp Baking Powder

1 tsp White Sugar/Sweetener equivalent
1 tsp Vanilla Essence (as applicable)

1 TBSP dried Goji Berries (or sultanas or fruit)

Flavourings****

1. In a microwave proof container beat the eggs until combined & foamy. (Nb: This container will dictate the shape of your cake.)
2. Add the yoghurt & mix until combined *warning* it will look weird for a couple of seconds, but wait it out. I'm sure there's a clever cooking term for this.
3. Add the dry ingredients & your preferred flavourings
4. Cook in the microwave. My microwave at 800W takes 4 minutes.
5. Turn out upside down immediately & let cool.
6. Serve with a hot drink & if you fancy more yoghurt or light cream cheese or whatever your favourite spread is. Cry 'Let them eat cake' whenever you feel the need.

* Take a handful of porridge oats, and blitz them in a blender until fine/breadcrumb size..
** Omit the bran for more gluten free oats.
*** Must be eaten within 72 hours of making - there are no nasty chemical preservatives in here so must be eaten asap.

**** I like it plain anyway, but a few of my favourite flavour pairings are;

Gingerbread (1 tsp Cinnamon, 1 tsp powdered Ginger, 1/4 tsp Nutmeg)

Chocolate Mint/Orange/Rum (1 TBSP Cocoa, +1 TBSP Yoghurt & 4 drops of relevant essence)

Lemon & Blueberry 'Drizzle' (Omit the Gojis, add 1 TBSP Lemon Juice, grated rind of half a Lemon and a small handful of blueberries. Drip a few more drops of juice on the cake of the Lemon whilst hot, once out of the microwave)

Carrot Cake (Half a finely grated Carrot, +1 TBSP yoghurt, 1 tsp Cinnamon, 1 tsp powdered Ginger, 1/4 tsp Nutmeg)

Black Forest (1 TBSP Cocoa, 1TBSP Dried Cranberries & 1 TBSP Coconut)
Ginger infused Red Velvet (1 TBSP Cocoa, +1 TBSP Yoghurt,  & 4 crumbled bits of Crystallised Ginger)
Coffee Walnut (2 tsp fine Coffee, 2 tsp Ground Walnuts)
Peanut Butter Cup (1 TBSP Cocoa added to the mix, then spread with Peanut Butter)

How do you start your day food-wise?

Twitter | Google+ | Facebook | Bloglovin' | Email