Ingredients
For the breakfast cake
2 cups rolled oats gluten free, if needed
1/2 cup granulated sweetener of choice
1 tablespoon baking powder
1 tablespoon cinnamon
1/8 teaspoon salt
1 cup milk of choice I used unsweetened almond milk
1 flax egg can use 1 large egg * See notes
1 teaspoon vanilla extract
6 tablespoon almond butter ** See notes
For the frosting
1 cup cream cheese frosting
Instructions
Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
In a high speed blender or food processor, add your oats and blend until a powder like consistency remains. Add the rest of your ingredients and blend until a thick batter remains.
Transfer the batter to the greased cake pan. Bake for 25-30 minutes or until a skewer comes on clean. Remove from oven and allow to cool completely before frosting, if desired.
Notes
* To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
** White sugar, brown sugar, coconut sugar, erythritol, or monk fruit sweetener.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.
TO FREEZE: Place slices of the cake in a shallow container and store them in the freezer for up to 6 months.
Nutrition
Serving: 1Slice | Calories: 148kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Sodium: 212mg | Potassium: 154mg | Fiber: 4g | Calcium: 170mg | Iron: 1mg | NET CARBS: 12g
