Jump to recipeMeanwhile, in another bowl, add all of the crumb topping ingredients.
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Yogurt Berry Breakfast Cake 🍓
Yogurt Berry Breakfast Cake is a very special something to make when you’re going to have a bigger group to feed and you want it to be beautiful and impressive – like a holiday weekend!
Naturally sweetened vanilla cake with fresh berries baked right into the batter, layered with a delicious, nutty, crisp-crumb topping, then served with more fresh berries and a dollop of yogurt or whipped coconut cream. It’s so good and the perfect “sweet treat” in the morning without being *too* sweet.
This cake won’t leave you feeling like you need a nap afterward as many overly sweetened breakfast treats often do.
This breakfast recipe is a bit more involved than our typical super-simple breakfast recipes, but oh so worth it. The crumb topping along with sweet fresh berries is such a perfectly satisfying treat, and really good without being overly sweet.
Since Christmas is only a few days away, I think this is the perfect breakfast recipe to make the night before, then once cool, wrap tightly in plastic wrap until morning. Let everyone add toppings of their choice right before serving. A slice of this breakfast cake is divine the next day when reheated in a toaster oven or air fryer, then served with a big dollop of coconut whipped cream or yogurt.
Hoping you’re inspired to spend an hour in the kitchen baking this up for Christmas morning, or just to enjoy a special weekend breakfast anytime!
➡️How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
8 servings
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.
❤️Rachel
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.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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