Gluten-Free One Bowl Raspberry Breakfast Cake

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Average Rating: 5 | Rated By: 1 users

Imagine a gluten-free breakfast cake made entirely in one bowl. All you need is a high-speed mixer, no mess! This tasty gluten-free breakfast cake is moist, packed with raspberries and plenty of zesty fresh lemon flavour. I have added almond flour for protein and fresh lemon juice and raspberries for added vitamin C and antioxidants. This dairy-free breakfast cake is a simple alternative to a traditional muffin

Ingredients

  • 2 large eggs
  • 1/2 cup coconut sugar or raw turbinado sugar
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2/3 cup non-dairy milk (coconut, almond or rice)
  • 1 tsp. pure vanilla extract
  • 1 cup gluten-free all-purpose baking flour
  • 1 cup almond flour
  • 1 Tbsp. ground flax seed
  • 1 Tbsp. GF baking powder (preferably aluminum-free)
  • 1/4 tsp. pure sea salt
  • 8 oz. fresh raspberries
  • Instructions

  • Preheat oven to 350 F and line a 8 1/2 x 4-inches loaf pan with parchment paper
  • Add eggs and sugar into a large bowl. Using an electric mixer, mix for 1 minute. Add olive oil and mix until well blended. Add lemon juice and blend. Add milk and vanilla and mix until smooth
  • Add balance of ingredients except for raspberries and mix until creamy, about 1 minute
  • Using a spatula gently blend in the raspberries
  • Pour batter into prepared loaf pan and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean
  • Cool for 10 minutes in the pan, then transfer to a cooling rack and cool completely
  • When refrigerated this breakfast cake will keep up to 5 days


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