Soaked Gluten-Free Pumpkin Spice Breakfast Cake
For some blood sugar-friendly, slow-digesting carbs, look no further than this soaked and gluten-free Pumpkin Spice Breakfast Cake! Soaking reduces phytic acid and makes this cake super digestible and nourishing! This is a Trim Healthy Mama (THM) E recipe, too, with the option to use an alternative sweetener or whole sweetener of choice!
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It’s pumpkin cake.
For breakfast.
Does it really need any more introductions??
I adapted this recipe from a banana breakfast cake in one of my cookbooks. However, in true-to-Lindsey form, what began as a simple ingredient-swap turned into a creative flow that turned into a whole new recipe!
Soaked & Gluten-Free Pumpkin Spice Breakfast Cake
Remember… we’re talking cake for breakfast.
This is something, I feel, adults and kids alike should be totally on-board with.
It’s lightly sweetened, full of rich pumpkin flavor and spice, and contains both protein and slow-digesting carbs (soaked oats and pumpkin) that won’t have nearly as much of an impact on your blood sugar as a breakfast without protein or a processed grain breakfast, like a bowl of cereal.
After struggling with hypoglycemia for years, I’m really passionate about eating my carbs AND keeping my blood sugar stable!
The ingredients for this gluten-free breakfast cake are nourishing and simple. You probably have them all in your pantry and fridge right now!
You will need: gluten-free oats, yogurt (or kefir), pumpkin puree (homemade or canned; not pumpkin pie filling), egg whites (more below!), sweetener, and spices.
This breakfast cake is super special, too, because it calls for a soaking step for the oats.
It’ll make your Pumpkin Spice Breakfast Cake much easier to digest than recipes made with unsoaked oats. Let’s learn more…
Why the extra soaking step?
This step is important! Don’t skip it!
Soaking reduces anti-nutrients known as phytates, which bind to minerals and prevent their assimilation in our bodies.
Eating unsoaked grains, beans, and nuts leads to mineral deficiencies, leaky gut, and other health concerns.
Prepping the ingredients to soak doesn’t take any extra time than if you were mixing all the ingredients together, then baking right away. Either way, you’re going to mix ingredients, right?
Yet, the yogurt (or kefir) gets to work overnight and neutralizes the phytates in the oats. So, as long as you think about it the night before, you’ll actually save yourself a couple of steps in the morning before baking!
Egg Whites or Whole Eggs?
Honestly, you can use either. 🙂
I include the egg whites for my Trim Healthy Mama friends who need Energizing (E) meals that are low in fat and high in energizing carbohydrates. (Learn more about Trim Healthy Mama here.)
Occasionally, however, we all find ourselves with an abundance of egg whites. So, this gluten-free pumpkin spice breakfast cake is a great way to add pure protein to breakfast and use up those egg whites!
If you don’t have egg whites, use enough whole eggs to equal one cup — but remember, this recipe will no longer be THM-friendly.
Best Sweetener?
Again, if you’re following Trim Healthy Mama, you aren’t using whole sweeteners, like raw honey or maple syrup.
So, I recommend my homemade sweetener blend, Dietz Sweet. This is a mixture of erythritol and stevia — exactly the ingredients in Trim Healthy Mama’s Super Sweet.
I am not following THM currently, yet I still use Dietz Sweet to keep our blood sugar stable and keep sugar out of our bodies. Feel free to use your preferred alternative sweetener!
If you’re not following THM, I recommend using coconut sap sugar. This is a lower glycemic, granulated, whole sweetener that is affordable, sustainable, and full of trace minerals. Here is the coconut sugar I recommend. I haven’t tried this recipe with a liquid sweetener, so I can’t say how it will turn out if you do.
Please let me know in the comments if you use honey or maple syrup.
Side Dish Suggestions
My kids adore a side of organic, nitrate-free breakfast sausage and a glass of raw milk with this breakfast cake.
You could also do a bowl of yogurt or glass of stevia-sweetened kefir for extra protein and probiotics.
A slice or 2 of cake is plenty for me, especially with a cup of hot tea with grass-fed, pesticide-free gelatin stirred in. Yummmm! (<– Use my coupon code ALLTHETHINGS to save 10% on my favorite gelatin.)
Now, let’s make this simple soaked and gluten-free pumpkin spice breakfast cake!
Soaked Gluten-Free Pumpkin Spice Breakfast Cake
For some blood sugar-friendly, slow-digesting carbs, look no further than this soaked and gluten-free Pumpkin Spice Breakfast Cake! Soaking reduces phytic acid and makes this cake super digestible and nourishing! This is a Trim Healthy Mama (THM) E recipe, too, with the option to use an alternative sweetener or whole sweetener of choice!
Ingredients
- 2-1/2cupsgluten-free rolled oatsnot quick oats or steel cut
- 1cupplain yogurt
- 1/2cupwater
- 1cuppumpkin puree
- 1/2cupof my DIY Sugar Alternative Blend or granulated sweetener like coconut sugar
- 2teaspoonsvanilla extract
- 2teaspoonscinnamon or 2-4 drops cinnamon bark essential oilyes, really!
- 1teaspoonnutmeg
- 1teaspoonallspice
- 1/2teaspoonground cloves or 1-2 drops clove essential oilyes, really!
- 1/2teaspoon salt
- 1cupegg whites for THMuse 1 cup whole eggs if not THM
- 2teaspoonsbaking powder
- 1teaspoon baking soda
- coconut oil for greasing
Instructions
- In a high-powered blender, grind the oats to a flour. This will take 10-15 seconds.
- Transfer the oat flour to a large mixing bowl and add the yogurt, water, pumpkin puree, sweetener, vanilla, and spices.
- Stir just until the oats are wet, but don't over-stir. Over-stirring will make the mixture too thick and gloopy after soaking.
- Let sit at least 8 hours or overnight on your counter top.
- When you're ready to make the pumpkin breakfast cake, preheat your oven to 350 degrees Fahrenheit and lightly grease a 9"x13" glass pan with a bit of coconut oil.
- Stir in to the soaked oat mixture the egg whites, baking powder, and baking soda until well mixed.
- Immediately pour into the greased baking dish and place in the oven.
- Bake for 35 to 40 minutes, checking for done-ness after 30 minutes. The cake should rise in the middle and be a golden brown color. It will fall slightly when you remove it from the oven.
- Allow the cake to cool slightly before slicing and serving.
Pin it!
More Fall & Pumpkin Goodness You’ll Love…
- Paleo Maple Apple Cinnamon No-Bake Treats
- Paleo Instant Pot Pumpkin Pie (with maple sugar crust)
- Sugar-Free Pumpkin Spice Cake (no grains, gluten, dairy, nuts, & NO Splenda!)
- Sweet, Spicy, & Salty Pumpkin Seeds
I accidentally mixed everything together all at once. Will it still work if I let it sit all night in the fridge?
You shouldn’t soak in the fridge or it doesn’t properly neutralize the phytic acid. I think you’ll be ok to soak on the countertop overnight. Baking will kill any potential bacteria.
This is one amazing recipe that’s yummy and not too sweet. I’ve already made several batches and plan to keep some stored in the freezer at all times for a quick breakfast. Thank you!
Awesome! Such a great idea to freeze it!
Would it be nutritious to substitute an equal amount of unsweetened almond milk for the yogurt, for those of us who are dairy-free? Thanks!
Nutrition isn’t the question here. It’s how to best neutralize the phytic acid in the oats for best digestion and mineral absorption. An acidic medium is required for this — yogurt, kefir, or water + apple cider vinegar or lemon juice, if dairy-free. Almond milk isn’t acidic enough to handle the phytic acid. Hope that helps!
Oh, hey! It’s October. Time to eat more pumpkin things! Yum!
If I had a favorite season for breakfast it would definitely be fall! This pumpkin cake sounds fabulous!
I would love to make this! Such fabulous flavours for fall (or anytime!!)
This is absolutely fantastic!! I love love LOVE it!!
I made this for my breakfast this morning …it’s yummy…it was really moist …maybe I needed to cook longer? or is it supposed to be like that.
It is a moist cake, Tammy. You could try baking it a little longer, or even adding a bit more oats next time, if it’s too moist for you.
Could I use oat fiber in place of the oats
I don’t think so, Kristen. I haven’t used oat fiber, so I’m really not sure.
I made these up in a muffin pan for easy portions. There was a little left, so it got put into a loaf pan. So for a few days I eat the loaf and pop the muffins in the freezer.
Any idea what your diy sweetener equivalent is to super sweet…I have super sweet..
Mine would be comparable to Super Sweet!
How do I know what size to cut the cake for a good serving
Your serving size is as unique as you are! I rarely include a serving size because you need to know how much food is right for YOU — which may be more or less than others. You could start with a 3″ x 3″ square and go from there, depending on if you’re eating it by itself or on the side of something else.
Mine turned out really good! Sweetness was perfect for me… kiddos enjoyed it with a little maple syrup… only thing I would do different is blend only the oats and then mix all other ingredients in a bowl. It was hard to get the mixture out of the blades of my Vitamix. All together, thanks for the recipe, we will make this one again.
So glad to hear that, Kim! Thanks for stopping by to let me know!
Coconut yoghurt is a possible substitute for dairy
That’s correct! 🙂
I have a vitamixblender…added almost another 1/2 c. water…still couldn’t blend it. It was so very dry, but I mixed it as well as I could with a spatula and baked it the next morning. It has a good flavor with all the spices, but the texture is off…very gummy.