Breakfast

Rhubarb Grapefruit Breakfast Cake

Has anyone else realized how far a small amount of rhubarb goes?! I picked up only 5 stalks of Rhubarb at the Farmers Market this past weekend, have already made 5 recipes with it, and still have 1 1/2 left! Not complaining…

It was my dogs birthday on Tuesday so I made him an Oatmeal Red Velvet Cake. He also got a tee-pee… the most spoiled. In case you all were wondering, his name is Batman, he is a 7 lb Yorkie, and he is the absolute best 🙂

While I was excited for him to have all the birthday fun he deserves, I wanted a treat too! So I decided to make a Breakfast Cake for myself.

You will love this recipe because it’s super easy. Only one bowl is needed to combine everything. It is also sugar, oil & cruelty free of course 🙂 Who doesn’t want to eat cake for breakfast?!

Rhubarb, Grapefruit Breakfast Cake

  • Servings: 4-8
  • Difficulty: easy
  • Print

Ingredients

Ingredients:

  • 1 c oats
  • 1/2 c coconut flour
  • 1 scoop plant based vanilla protein powder (I like Orgain)
  • 1/2 c unsweetened cashew or almond milk
  • 1 c natural apple sauce
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • pinch of himalayan salt
  • 1 tsp grapefruit zest

Fold Ins:

  • 1/2 of a large Grapefruit (de-seeded  & sliced into 1/2 in. pieces)
  • 1 stalk rhubarb (chopped into small pieces)

Directions

  1. Spray a cake or similar pan with non-stick spray.
  2. Simply combine all ingredients together in a large bowl.
  3. Fold in the grapefruit and rhubarb pieces.
  4. Pour batter into pan & press with a spatula.
  5. Bake at 375 degrees for 15 minutes.
  6. Let cool before serving. Enjoy!

What would you guys add to a breakfast cake?

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