Go Back
–+ servings
Print Recipe

Yogurt Berry Breakfast Cake

Servings: 8

Ingredients

  • 1 ½ cups oat flour or gluten-free flour
  • 2 tsps baking powder
  • a pinch of fine sea salt
  • 3 large eggs room temp
  • 1½ cups plain Greek yogurt almost room temp
  • 1/4 cup raw honey or pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup melted unrefined coconut oil or olive oil
  • 1 cup fresh mixed berries divided

Crumb Topping:

  • 1 cup almond flour
  • 1/4 cup old-fashioned oats
  • 1/3 cup chopped raw pecans or walnuts
  • 1/2 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 2 Tbsps melted unrefined coconut oil or melted ghee/butter

Optional Topping Ideas:

  • Greek yogurt
  • Whipped coconut cream
  • Fresh berries
  • Fresh mint

Instructions

  • Preheat your oven to 350 degrees f. and line a 9-inch diameter springform pan with parchment paper.
  • In a medium bowl, whisk to combine the flour, baking powder, and sea salt.
  • In a large second bowl, whisk the eggs with yogurt, honey, vanilla, and melted coconut oil. Add the flour blend to the wet ingredients and stir to incorporate. Fold in half of the berries, then transfer this batter to your prepared pan. keep the remaining berries to decorate your cake once finished.
  • Bake in your preheated oven for 40 minutes.
  • Meanwhile, in another bowl, add all of the crumb topping ingredients.
  • Using a silicone spatula, stir well to combine.
  • Once the time is up for 40 minutes, remove the pan from the oven. Sprinkle your crumb mixture evenly over the cake. Return the pan to the oven, and bake for 15 minutes, or just until golden brown and a skewer inserted into the center of the cake comes out clean.
  • Allow the cake to completely cool in the pan, then carefully remove it from the pan and decorate with the remaining berries and extra yogurt or whipped coconut cream as desired.
  • Enjoy immediately. Stays good covered on the counter for up to 12 hours. Refrigerate leftovers.