Cake for breakfast!! You in??
This moist, decadent apricot almond cake is laced with rich flavors of almond extract and golden velvety apricots. It’s made with fiber-rich oat flour, hearty almond flour and protein-rich Greek yogurt to create a nutritious cake that is equally suited for breakfast, a snack or even dessert!Are you guys fans of apricots? I try to get the most out of their short season by incorporating them into baked goods, salads and yummy homemade jams. I love their beautiful golden orange color and the fact that they’re not too sweet. They actually have a faint tartness that lies somewhere between a peach and a plum.
This cake is an amazing compliment to a hot mug of coffee or foamy almond milk latte. It’s light and fluffy with a melt-in-your-mouth type of moisture. The rich almond extract will stimulate your morning senses and make you feel like you’re enjoying an exquisite treat from an authentic French bakery. I just cannot get enough. If you prefer to use a different fruit, you could substitute the apricots for sliced apples, strawberries, rhubarb, peaches or cherries just to name a few. You could also use two different fruits and use one on each half of the cake. Totally yours to customize!True love at first bite.
I hope you guys enjoy this cake as much as we did!! If you make it, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations! Or if you try a different fruit, be sure to comment down below and let me know how it turned out.
One more thing…. tomorrow is Monday and I can guar-an-TEE that eating cake for breakfast will banish ALL feelings of Monday blues. Just sayin’.
Apricot Almond Breakfast Cake (Gluten-Free)
- 2 large eggs
- 1/3 cup coconut oil melted and cooled
- 1/2 cup 0% fat plain Greek yogurt
- 2/3 cup Truvia Baking Blend sub for granulated sweetener of choice
- 1/2 cup unsweetened vanilla almond milk
- 1 tsp almond extract
- 1 cup oat flour*
- 1/2 cup + 3 tbsp almond meal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 apricots sliced thin
- 2 tbsp slivered almonds
- Optional topping: 1 tbsp powdered sugar
- Preheat oven to 350 degrees F. Lightly grease a 9" springform cake pan, pie dish or regular 9" cake pan and line the base with parchment paper. I like to flip the cake pan upside down and trace the parchment paper around the base and cut it to size.
- In the bowl of an electric mixer, add eggs and Truvia and lightly beat. Add cooled coconut oil, Greek yogurt, almond milk and almond extract. Beat until well-combined.
- In a separate bowl, combine oat flour, almond meal, baking powder, baking soda and salt. Whisk to combine. Pour wet ingredients into dry and use a whisk to mix until combined. Try to avoid over-mixing.
- Pour batter in prepared cake pan and arrange sliced apricots overtop (they may start to sink a little but that's ok). Sprinkle slivered almonds evenly over cake and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before sprinkling with powdered sugar (optional).
Store in an air-tight container or covered cake dish at room temperature for up 3 days