Description
This spiced breakfast cake is warm, comforting, and perfect for slow mornings or special occasions like Easter brunch. Made with almond flour, cinnamon, and a touch of natural sweetness, it’s gluten-free, low-carb, and easy to make. Enjoy it fresh out of the oven with a cup of coffee or store slices for a quick meal-prep breakfast!
Ingredients
Dry Ingredients:
- 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)
Wet Ingredients:
- 1 small zucchini, grated (squeeze out excess moisture)
- 2 large eggs
- ¼ cup unsweetened almond milk
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- 2 tablespoons erythritol (or preferred sweetener)
- 1 teaspoon vanilla extract
Instructions
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Preheat & Prep
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper.
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Grate & Squeeze the Zucchini
- Using a box grater, shred the zucchini, then squeeze out excess moisture with a kitchen towel.
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Mix Dry Ingredients
- In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, ginger, salt, and walnuts.
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Mix Wet Ingredients
- In another bowl, lightly beat the eggs, then stir in the grated zucchini, almond milk, melted butter, erythritol, and vanilla extract.
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Combine & Mix
- Pour the wet mixture into the dry ingredients and stir until fully combined. The batter will be thick.
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Bake
- Transfer batter to the prepared dish and spread evenly. Bake for 30–35 minutes until golden brown and a toothpick comes out clean.
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Cool & Serve
- Let the cake cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Make-Ahead Tip: Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: Slice and freeze for up to 3 months. Reheat in the oven or microwave.
- Sweetener Options: Swap erythritol with monk fruit, coconut sugar, or honey if not following a strict low-carb diet.
- Nut-Free Option: Replace almond flour with sunflower seed flour, and omit walnuts.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg
Keywords: spiced breakfast cake, easy spiced breakfast cake, low-carb spiced cake, healthy breakfast cake, gluten-free breakfast cake