If it’s made with whole grain, is low in sugar, includes an entire cup of healthy fat, has 4 eggs, and one of its main ingredients is a vegetable – you can use the words “cake” and “breakfast” in the same title. Of course, nothing is stopping you from using the word “birthday” and “cake” in the same title for this very recipe. After all, who says birthday treats have to be loaded with sugar? I just love that this recipe is healthy and filling enough to be a great breakfast option. I serve this with a side of applesauce and my family loves it!
You might look at this recipe and think that it is surprisingly similar to my Pumpkin Chocolate Chip Muffins recipe. That’s because it is. ;) I took the recipe, and made it into a cake with a stevia sweetened Cream Cheese Frosting. See? It’s not so hard to be creative in the kitchen.
Pumpkin Breakfast Cake
3 cups whole wheat flour (I used freshly ground hard white wheat)
1/2 cup sucanat
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
2 cups pureed pumpkin (or one 16 ounce can)
1 cup melted coconut oil (or butter)
Stir together flour, sucanat, baking soda, baking powder, salt, and cinnamon. Add eggs, pumpkin, and melted coconut oil. Spread batter into a 9×13 inch baking pan. Bake in a 350° oven for 25-35 minutes or until a toothpick inserted in the middle comes out clean. Allow cake to cool before frosting.
Stevia Sweetened Cream Cheese Frosting
8 ounces softened cream cheese
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Liquid stevia to taste (I use 2 droppers full)
Whip ingredients together until smooth. Spread over cooled Pumpkin Cake. Store in the refrigerator.
As you can imagine, I will be adding some pureed spinach to this cake next time I make it. Why not, right?
Here’s another Breakfast Cake recipe our family loves. Now tell me: What will your family say when you tell them you’re having cake for breakfast?!