Am I the only one that loves eating cake for breakfast?
I doubt it!
This is a delicious and nutritious breakfast cake!
2 cups almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp salt
4 oz. applesauce
1/4 cup raw honey
2 large eggs
1/4 cup coconut oil
1 1/4 cup cranberries
Spark Naturals Wild Orange Essential Oil: 6 drops
Crumble Topping Ingredients:
1 cup chopped walnuts
1/8 cup coconut sugar
1 tsp cinnamon
1 tsp coconut oil (melted)
1 tsp water
Combine wet ingredients in a small mixing bowl and set aside
Combine dry ingredients in a large mixing bowl
Combine wet and dry ingredients and fold in the cranberries
In a separate small bowl combine crumble topping ingredients with a fork
Add the wet and dry combined ingredients into an 8×8 pan lined with parchment paper
Top the cake with the crumble topping
Bake for 25-28 minutes (depending on how hot your oven is!)
AFTER 14 MINUTES COVER THE CAKE WITH FOIL IF THE WALNUTS ARE GETTING TOO BROWN
Are you looking for more of a summer breakfast cake? Try strawberries instead of cranberries and Spark Naturals Lemon Essential Oil in place of Spark Naturals Wild Orange Essential Oil!
Save 10% at SparkNaturals.com checkout with coupon code: jeanne