Gingerbread Apple Breakfast Cake
Gingerbread Apple Breakfast Cake with Maple Cream Cheese Drizzle
YOU NEED:
Gingerbread Apple Breakfast Cake:
- 1 medium to large apple, diced
- 1 ½ cups oat flour
- ½ cup coconut sugar
- ½ cup rolled oats
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp cloves
- 1 tsp baking soda
- 1 tsp vanilla
- ¼ cup olive oil (or substitute ½ cup applesauce for oil free version)
- 1 cup plant milk
- 1 tbsp apple cider vinegar
- ½ cup Julie’s Real Classic Cashew Butter
- 2 eggs, or vegan substitute (we use flax eggs)
Maple Cream Cheese Drizzle:
- 1 small container plant-based cream cheese (we like Kite Hill)
- 4 tbsp plant milk
- ½ tsp cinnamon
- 1 tsp vanilla
- 4 tbsp maple syrup
DIRECTIONS:
1) Preheat oven to 350 degrees.
2) Mix dry ingredients in a large bowl.
3) Create a well in the middle of dry ingredients and add wet ingredients.
4) Mix together wet ingredients pulling dry ingredients in until combined.
5) Pour batter into a parchment lined 9x13 baking dish or a parchment lined loaf pan.
6) Bake in 350 degree oven for ~40 minutes or until set in the middle.
7) While cake is baking, combine ingredients for the maple glaze.
8) Serve warm or cold with glaze drizzled on top. Perfect for a holiday breakfast with some coffee!
9) Keep in the refrigerator for up to a week.
2) Mix dry ingredients in a large bowl.
3) Create a well in the middle of dry ingredients and add wet ingredients.
4) Mix together wet ingredients pulling dry ingredients in until combined.
5) Pour batter into a parchment lined 9x13 baking dish or a parchment lined loaf pan.
6) Bake in 350 degree oven for ~40 minutes or until set in the middle.
7) While cake is baking, combine ingredients for the maple glaze.
8) Serve warm or cold with glaze drizzled on top. Perfect for a holiday breakfast with some coffee!
9) Keep in the refrigerator for up to a week.
