Begin your mornings with the delightful warmth of this Easy Sweet Potato & Apple Breakfast Cake. Combining the natural sweetness of sweet potato and apple with the wholesome goodness of oats, this breakfast cake offers a nutritious and satisfying start to any day. Topped with crunchy nuts and coconut flakes, it’s a wholesome treat that pairs beautifully with a dollop of yogurt.
Ingredients
For this healthy and delicious breakfast cake, you will need:
Sweet potato, cubed: 1 1/4 cups (about 150g)
Apple, cored and cubed: 1 1/4 cups (about 150g)
Milk (any type): 1 cup (240ml for EU / 240ml for USA)
Large eggs: 2
Maple syrup or honey: 1/4 cup (60ml)
Pure vanilla extract: 1 teaspoon (5ml)
Baking powder: 1/2 teaspoon (2.5g)
Baking soda: 1/2 teaspoon (2.5g)
Salt: 1/4 teaspoon (1.25g)
Rolled oats or quick oats: 2 1/2 cups (212g for EU / 225g for USA)
Nuts for garnish (cashews recommended): 2 tablespoons (30g)
Coconut flakes for garnish (optional): 2 tablespoons (15g)
Cooking spray for greasing
Instructions
Preparation: Preheat your oven to 375 degrees F (190 degrees C). Grease a pie baking dish with cooking spray and set aside.
Blend the Batter: In a high-speed blender, combine sweet potato, apple, milk, eggs, maple syrup or honey, vanilla extract, baking powder, baking soda, salt, and oats. Blend until the mixture is smooth, ensuring the sweet potato and apple are finely ground, about 30 seconds.
Bake: Transfer the batter into the greased baking dish. Gently tap to level the surface. Sprinkle the top with nuts and optional coconut flakes for garnish. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Serve: Allow the breakfast cake to cool for 20 minutes before slicing into 8 pieces. Enjoy warm, served as is or enhanced with a dollop of Greek yogurt and an extra drizzle of honey or maple syrup for sweetness.
Serving Suggestions
This breakfast cake is a standalone delight or can be accompanied by fresh fruits, a side of Greek yogurt, or a hot cup of tea or coffee for a balanced breakfast.
Cooking Tips
For an extra moist cake, make sure not to overbake. Check the cake a few minutes before the timer goes off to ensure it remains moist inside.
Experiment with adding cinnamon or nutmeg to the batter for a spiced flavor.
This cake can be stored in an airtight container in the fridge for up to 5 days. Warm slices in the microwave before serving.
Nutritional Information (per serving)
Calories: 200
Protein: 6g
Fat: 4g (Saturated: 1g)
Carbohydrates: 34g
Fiber: 5g
Sodium: 200mg
FAQs
Can I make this recipe gluten-free?
Yes, simply use gluten-free oats to make this breakfast cake suitable for those with gluten sensitivities.
Can I substitute the sweet potato?
While sweet potato adds unique sweetness and texture, pumpkin puree could be a suitable alternative, though it will slightly alter the flavor profile.
How can I ensure the cake is moist?
Avoid overbaking and ensure your ingredients, especially the sweet potato and apple, are fresh. These contribute moisture to the cake.
Can I add protein powder to this recipe?
Yes, you can incorporate protein powder by reducing the amount of oats proportionally to maintain the batter consistency.
This Easy Sweet Potato & Apple Breakfast Cake offers a nutritious and comforting start to your day, blending health and flavor in every bite.