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Ever wake up craving something warm, cozy, and just a little bit special? This spiced breakfast cake might be exactly what you’re looking for. With its soft texture, gentle sweetness, and fragrant spices like cinnamon and ginger, it’s the kind of bake that makes the whole kitchen smell like comfort.

It’s quick enough for a weeknight breakfast prep, yet inviting enough to serve at Easter brunch or a quiet weekend gathering. Whether you’re following a low-carb lifestyle or just love wholesome, feel-good bakes, this easy recipe fits right in.

Grab your favorite mug of coffee—let’s make something simple and satisfying.

Why You’ll Love This Recipe

There’s something special about a warm, gently spiced cake in the morning—it feels like comfort baked right into every bite. This spiced breakfast cake recipe is simple, satisfying, and packed with flavor, making it one of those go-to bakes you’ll come back to again and again.

Here’s why it stands out:

Quick to prep: With just one bowl for wet ingredients and another for dry, it’s ready for the oven in minutes—perfect for busy mornings or relaxed weekends.
Low in carbs, big on flavor: Using almond flour and a touch of coconut flour keeps it light while still delivering that satisfying, cake-like crumb.
Naturally sweetened: Erythritol adds sweetness without the sugar spike, making it a smart choice for those watching their intake.
Versatile enough for any season: Serve it warm during the cooler months or as part of a spring brunch spread. It even works beautifully for Easter breakfast or as a cozy snack on a rainy day.
Kid-friendly and freezer-friendly: Slice and freeze portions for a grab-and-go breakfast or an afternoon treat that feels homemade every time.

This cake brings together the ease of a quick bread with the warm flavors of a classic spiced cake—without all the fuss. Whether you’re keeping things low-carb or just looking for something wholesome and comforting, this one’s a keeper.

What You’ll Need

This easy spiced breakfast cake comes together with pantry staples and a few wholesome ingredients. No fancy tools or hard-to-find items—just real food and warm spices that make every bite cozy and satisfying.

Here’s a breakdown of what you’ll need:

Dry Ingredients:

Almond flour – Adds moisture and a soft, cake-like texture while keeping it low-carb.
Coconut flour – A little goes a long way to help the cake hold together and add lightness.
Baking powder – Gives the cake lift for a fluffy finish.
Ground cinnamon – The main spice, bringing warmth and depth.
Ground ginger – A subtle zing that pairs well with cinnamon.
Salt – Balances out the sweetness and brings out the spice.
Chopped walnuts – Optional, but they add crunch and a nutty flavor that complements the spices.

Wet Ingredients:

Zucchini – Grated and squeezed dry. It adds moisture without making the cake taste like veggies.
Eggs – Help bind the ingredients and create structure.
Unsweetened almond milk – Keeps it dairy-free and light.
Melted butter – Adds richness and flavor. For a dairy-free version, use coconut oil.
Erythritol – A natural, sugar-free sweetener that keeps the cake low in carbs.
Vanilla extract – Rounds out the flavor and ties everything together.

Tools You’ll Need:

Mixing bowls (one for wet, one for dry)
Whisk or spoon
Box grater (for the zucchini)
Measuring cups and spoons
8×8-inch baking dish
Parchment paper or non-stick spray

Every ingredient plays a part in making this cake moist, flavorful, and just the right amount of sweet. Once you’ve got everything ready, the rest is easy.

Detailed Cooking Instructions

A close-up of a golden-brown spiced breakfast cake, sliced to reveal a soft, moist crumb with flecks of zucchini. Lightly dusted with powdered sweetener.

Making this spiced breakfast cake is as easy as mixing, baking, and enjoying. It’s a no-fuss process that feels more like a weekend treat than a weekday task—but it works beautifully for both.

Follow these step-by-step instructions for the best results:

1. Preheat and Prep

Preheat your oven to 350°F (175°C).
Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

2. Grate and Squeeze the Zucchini

Grate 1 small zucchini using the fine side of a box grater.
Place the grated zucchini in a clean kitchen towel or paper towel and squeeze out as much moisture as possible. This step helps prevent the cake from becoming soggy.

3. Mix the Dry Ingredients

In a large bowl, whisk together:

1 ½ cups almond flour
2 tablespoons coconut flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup chopped walnuts (optional for added crunch)

4. Mix the Wet Ingredients

In a separate bowl, beat:

2 large eggs
Then stir in:
The grated zucchini
¼ cup unsweetened almond milk
2 tablespoons melted butter (or coconut oil for dairy-free)
2 tablespoons erythritol
1 teaspoon vanilla extract

5. Combine Wet and Dry

Pour the wet mixture into the dry ingredients.
Stir until fully combined. The batter will be thick—this is normal. Just make sure there are no dry pockets of flour.

6. Pour and Smooth

Spoon the batter into your prepared baking dish.
Spread it evenly with a spatula or the back of a spoon so it bakes uniformly.

7. Bake

Place the dish in the oven and bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Avoid overbaking to keep the cake moist.

8. Cool and Slice

Let the cake cool in the pan for at least 10 minutes before slicing.
It firms up as it cools, making it easier to cut into neat pieces.

Serve it warm for a comforting breakfast, or let it cool completely and store it for later. Either way, it’s a cozy treat that feels like home—without the sugar crash.

Tips & Tricks

This spiced breakfast cake is already simple, but these helpful tips can make it even more foolproof—and more flexible for your needs. Whether you’re adjusting for dietary preferences or prepping ahead, here’s how to make it work for you:

Make-Ahead Friendly

Bake it the night before and let it cool completely. Store it covered at room temperature or in the fridge to enjoy in the morning with no extra effort.
It’s a great option for holiday mornings like Easter when you need something ready to go without crowding the oven.

Freezer-Ready

Once cooled, slice the cake and freeze individual portions in airtight containers or zip-top bags.
To reheat, just pop a slice in the toaster oven or microwave for a quick, warm treat.

Substitutions That Work

No butter? Use melted coconut oil or avocado oil.
Dairy-free? Stick with unsweetened almond milk and plant-based fat.
Nut-free? Swap almond flour with sunflower seed flour (1:1 ratio) and skip the walnuts.
Sweeter preference? Add an extra tablespoon of erythritol or a few drops of liquid stevia.

Bake It Your Way

Don’t have an 8×8 dish? You can use a loaf pan for thicker slices—just increase baking time slightly and check for doneness with a toothpick.
Want a muffin version? Divide the batter into a lined muffin tin and bake for about 20–22 minutes.

Serving Suggestions

Top with a spoonful of Greek yogurt or whipped coconut cream for a breakfast-meets-dessert vibe.
Serve alongside scrambled eggs or a veggie-packed frittata for a balanced brunch spread.

With just a few tweaks, this recipe fits into nearly any lifestyle—keto, gluten-free, low-carb, or just good, homemade baking that feels a little special.

Why It’s Healthy

A freshly baked spiced breakfast cake in a rustic ceramic dish, with a golden-brown crust and a moist, tender crumb. A slice is removed, revealing zucchini flecks inside.

This spiced breakfast cake doesn’t just taste good—it’s built on ingredients that support a healthier way to start the day. Whether you’re following a low-carb lifestyle or just looking to cut back on sugar and refined flours, this recipe checks all the right boxes.

Here’s what makes it a smarter choice:

Grain-Free and Gluten-Free

Made with almond flour and coconut flour, this cake skips the wheat entirely. That means no gluten, no white flour, and fewer carbs—ideal for keto, paleo, or gluten-sensitive eaters.

Naturally Sweetened

Instead of refined sugar, this recipe uses erythritol, a plant-based sweetener that doesn’t spike blood sugar. It offers just enough sweetness to satisfy without overpowering the warm spices.

Veggie Boost

Grated zucchini adds moisture, fiber, and nutrients without altering the taste. It’s a clever way to sneak in some vegetables—especially for picky eaters.

Protein and Healthy Fats

With eggs, almond flour, and walnuts, each slice provides a good balance of protein and fats to help you stay full longer. That makes it great not just as a treat, but as a real breakfast option.

Low-Carb and Keto-Friendly

Each ingredient is chosen with mindful eating in mind. If you’re following a low-carb or keto approach, this cake won’t throw your day off track—and it still feels like a comfort food classic.

It’s the kind of breakfast that supports your goals without sacrificing taste or texture. And for those keeping things clean and simple, this cake fits right in.

Looking for more feel-good recipes that balance flavor and simplicity? Here are a few more reader favorites to brighten your morning or brunch table:

Perfect Swirled Cheesecake Pie – A Stunning No-Bake Treat
A creamy, no-bake dessert with a beautiful swirl that’s perfect for special occasions.
Stunning Rainbow Meringues – Light, Crispy & Sugar-Free
These colorful, airy bites are sugar-free and fun to make—great for parties or as a cheerful snack.
Effortless Veggie Omelette Roll
A clever, no-flip omelette packed with vegetables. Easy to prep ahead and great for low-carb meals.
Smoked Salmon and Avocado Eggs Royale – A Brunch Favorite
A high-protein, flavorful dish that brings restaurant-style brunch right into your kitchen.
Sun-Dried Tomato and Feta Stuffed French Toast Delight
A savory spin on a classic favorite—crispy outside, creamy and tangy inside.

Each of these recipes pairs beautifully with the warm, comforting feel of your spiced breakfast cake—whether you’re planning a brunch menu or just love trying something new.

Frequently Asked Questions

Here are some common questions about this spiced breakfast cake recipe, along with helpful answers to guide you as you bake:

Can I make this cake ahead of time?

Yes, it’s a great make-ahead option. You can bake it the night before, let it cool, and store it covered at room temperature or in the fridge. It’s perfect for busy mornings, meal prep, or holiday brunches like Easter.

Does the cake taste like zucchini?

Not at all. The zucchini adds moisture and softness, but you won’t taste it. It blends right in with the warm spices, making this a great way to sneak in some extra veggies.

Can I use a different sweetener?

Yes, feel free to swap erythritol with monk fruit sweetener or your preferred low-carb substitute. If you’re not watching carbs, you can also use coconut sugar or honey—just note that it may change the texture slightly.

Is this recipe gluten-free?

Yes, it’s completely gluten-free. It uses almond flour and coconut flour instead of wheat flour, so it’s safe for those with gluten sensitivity or celiac disease.

Can I freeze leftovers?

Absolutely. Once the cake has cooled, slice it and store the pieces in an airtight container or freezer bag. To enjoy later, just thaw a slice or warm it gently in the oven or microwave.

Can I make this dairy-free?

Yes, just replace the melted butter with coconut oil or any dairy-free alternative. Also make sure to use unsweetened plant-based milk like almond, cashew, or oat milk.

What can I serve with this cake for brunch?

It pairs well with eggs, fresh fruit, or a savory side like avocado toast. For a full Easter brunch spread, consider offering a mix of sweet and savory dishes for balance.

If you have other questions about substitutions or baking methods, feel free to drop them in the comments or check the related recipes for more ideas.