Cake for breakfast seems like a good idea. Especially when it is refined sugar-free.
You know I've been on a little to no/low refined sugar kick lately. I really wanted to create something like this that was free from refined sugar. I use half a cup of coconut sugar instead. Coconut sugar is by no means healthy. It does have a lower glycemic index than refined sugar, but has the same calories—and it's still sugar. Don't be tricked into thinking coconut sugar is good for you. However, used in moderation it is a better alternative than refined sugar.
This breakfast cake is actually a much healthier alternative than your traditional coffee cake or muffin. It comes together very quickly and is moist and delicious.
To get started, wash your fresh blueberries and scrub your lemon. Using a microplaner, zest your lemon, being careful to not get too much of the white pith. Set both aside.
I like to mix my dry ingredients first in a small bowl. Then I take a fork and "aerate" it and whisk it all together. Set it aside as well.
In your stand up mixer, start mashing your bananas with the paddle attachment. Add the rest of your wet ingredients (not the blueberries or lemon zest).
Blend the wet ingredients to combine. Reduce speed to low and slowly start adding in your dry ingredients, just until fully incorporated. Do not over mix.
Your mixture should be light and airy. Remove from the stand and carefully fold in the blueberries and lemon zest.
Spread it out into your 9x9 parchment lined baking cake pan. Set into a preheated 350 degree oven for 40-45 minutes. Don't over bake. You could also make these into muffins. Reduce the time by about 10 minutes for them.
When done, your cake will be golden brown and a toothpick will come out clean. Let it cool completely in the pan and then remove by lifting from the parchment paper. Cut into squares and serve with your favorite tea or coffee.
This breakfast cake is light, moist, and delicious, with just a hint of sweetness from the coconut sugar and blueberries. I promise, no one will know it is vegan, gluten-free, and refined sugar-free.
Time: 1 1/4 hours
1 c. gluten-free all purpose flour mixture (I like Cup4Cup brand)
3/4 c. almond meal
1/4 c. ground flaxseed meal
1/4 c. quinoa flour (can replace with gf flour)
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. kosher salt
2 mashed, ripe bananas
1/3 c. unsweetened apple sauce
1/2 c. coconut sugar
2 tsp. vanilla extract
1 tbsp. apple cider vinegar
6 oz fresh blueberries
Zest from 1 lemon
Preheat oven to 350 degrees. Line a 9x9 sheet pan with parchment paper. Make sure to buy organic blueberries or clean them well. Scrub your lemon before zesting. Set aside.
In a bowl, mix together the dry ingredients and stir to combine. Set aside.
In your stand up mixer, mash the bananas. Add the rest of the wet ingredients, except the blueberries and lemon zest. Reduce speed to low and slowly mix in the dry mixture. Mix until just combined. Remove from your stand and gently fold in the fresh blueberries and lemon zest.
Spoon into pan and gently spread. Bake for 40-45 minutes, until golden brown on top and toothpick comes out clean.