Like the french, I am a sucker for sweet things at breakfast time.
Only on the weekend when breakfast turns in to brunch will the eggs come out, but 8am on a cold winters morning, not so much. I think it might have the been the builders I used to pass on my way to school. Even before the sun was up, they’d be armed with their daily fry ups, plus chips (for breakfast?!!?) Oily, greasy eggs swimming in sauce and ketchup… eurgh. Enought to put anyone off a morning fry up.
Basically I like the sweet mushy, cakey, porridgey breakfast and when it is just me home alone, and there is no one else to feed, its all about the need for speed. This particular breakfast cake was more an accident then an intended recipe. In fact, I had intended to make vanilla custard cornbread, but alas was out of polenta, so I improvised. To great effect I might add..
Maybe it is a little misleading to call this a cake. You won’t find many healthy foodie recommending you scoff you face with cake for breakfast, (quite rightly) but this one is a bit of an exception. Firstly it is a lot less sweet then usual cake and lends itself nicely to be topped with jam or marmalade, if you wish. It is made with a mixture of organic rolled oats, giving it a slight nod to baked porridge. The overall texture being somewhere between a spongy loaf cake and a flapjack. It is ideal to bake, cut, wrap up and take with you for mornings on the hop. Its a great coffee dunker.
Also, in case you weren’t yet sold, it is also dairy free. The reason I have made it so is because dairy exacerbates snotty noses and coughs, as it encourages the production of mucous. Since now is prime season for snuffles, it seemed a no brainer to go for a creamy delicious coconut yoghurt alternative from CoYo. If you haven’t yet tried them, do! They yoghurts are moorishly good to eat alone as well as super handy for cooking with! You will need a very large baking tray for this recipe. Alternately you can use two smaller cake tins too. This will alter the cooking time, so start checking on the cake after 20 minutes.
Cardamom and Coconut Breakfast Cake Recipe
- 100g/1 cups oats
- 150g coconut milk
- 200g white spelt flour
- 60g coconut oil, slightly softened, plus extra for greasing
- 225g coconut sugar, plus 2 tablespoons for sprinkling
- 1 1/2 teaspoons baking powder
- a pinch of sea salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 level teaspoon ground cardamom
Pre-heat the oven to 180 degrees celsius
Pour 150ml boiling water and coconut milk over the oats, briefly mix and let stand for 20 minutes so the oats absorb the liquid
Beat the eggs with coconut sugar and the softened coconut oil until light and aerated, then add the vanilla and the oats. Gently folding to combine.
In another bowl mix the flour, baking powder, salt and cardamom.
Add the dry flour ingredients to the wet and mix well. If the mixture is looking too thick, gradually add extra water until it is a pourable batter
Use a little coconut oil to grease the large baking dish on all sides.
Pour the batter into a baking tray. Sprinkle the remain sugar on the top of the cake for a little crunch. Place the baking tray in the oven to bake for 25-30 minutes, or until golden on top and set all the way through. Cooking times vary from oven to oven. the way to know it is cooked is if a skewer comes out clean.