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Easy & Nourishing Soaked Apple Breakfast Cake (gluten-free, nut-free)
Say hello to a cozy, comforting, apple-y fall breakfast! This Soaked Apple Breakfast Cake is gluten-free, nut-free, and has dairy-free and sugar-free options. Packed with protein and slow-digesting carbs to keep you and the kids full and ready for your day, this will be your new easy, nourishing breakfast go-to for busy mornings!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Ingredients
- 2-1/2cupsrolled oatsground to flour
- 1cupplain yogurtuse coconut yogurt for dairy-free
- 1cupunsweetenedplain applesauce
- 1/2cupapple cider or apple juicemay use water, if preferred
- 1/2cupcoconut sugaror use Dietz Sweet for THM or sugar-free
- 2teaspoonsground cinnamon
- 1teaspoonallspice
- 1/2teaspoonground cloves
- 1/2teaspoonnutmeg
- 1/2teaspoonsalt
- 2teaspoonsvanilla extract
- 5eggsor 1 cup egg whites for THM
- 2teaspoonsbaking powder
- 1teaspoonbaking soda
- coconut oil or avocado oil spray for greasing
Instructions
- Grind the oats to a flour consistency in a high-speed blender. This takes about 30 seconds.
- Place the oat flour in a large glass or stainless steel mixing bowl, such as the bowl for your stand mixer.
- Add the yogurt, applesauce, cider/juice or water, sweetener of choice, and all spices to the bowl with the oats and stir until mixed and the oat flour is saturated.
- Cover with a tea towel and set aside for at least 8 hours.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit and lightly grease a 9" x 13" glass baking dish.
- Add the eggs to the soaked mixture and stir (or use your stand mixer) to fully incorporate.
- Last, mix in the baking soda and baking powder.
- Pour into prepared baking dish.
- Bake 45 to 50 minutes or until browned on top. The top should spring back when pressed, and a toothpick inserted should come out clean.
- Remove from the oven and serve immediately or store to use for breakfasts or snacks throughout the week.
- Store cake in the fridge after 2 days.