Healthy Breakfast Cake with Creamy Topping. Gluten free (VIDEO)

Subscribe to my YouTube channel and never miss a recipe!

Cake for breakfast, anyone?

Yes, please! In my family, everyone who eats this cake has no idea they are consuming a veggie. Oh yes, my guests are clueless too! No one will know! No one, I promise!

There’s no sacrificing flavor with this Healthy Wheat Flourless Fresh Summer Squash Cake. I call a breakfast cake. No wheat flour needed and loaded with a high fiber vegetable. It's quick to make and tastes so great!

Stock up on Summer Squash

This quick cake is wheat flour-free and absolutely incredible! With the sweetness of maple syrup, there’s no added white or brown sugar or artificial sweetener, just fresh summer squash, almond flour, raisins, nuts, maple syrup, eggs, vanilla extract, baking soda and cinnamon. Basically, this cake is made with staples you have in your pantry, which create amazing flavor in every bite and is super moist too!

Food Processor is better

You don't have to use a food processor, but it makes processing a large amount of summer squash into the almost paste consistency much easier. Other than the processor, you don't need a mixer or any special kitchen tools for making the cake batter, just a bowl and a spatula, that's it. It is so easy that I make it with my sons numerous times during the summer. Every time it's a winner! Serve for dessert, as an after-school snack, or even BREAKFAST, you decide.

What do I like about this recipe?

A big slice of this cake with creamy frosting and a freshly brewed cup of coffee, that's all I need to start my day. It fills me up and gives me the energy I need to get the kids to school, to my workout and tackle my morning to-do list. And, let’s be honest, it tastes like dessert! So be sure to use this recipe as dessert for your next dinner party.

It's also a perfect afternoon energy snack for my boys to keep them full until dinner.

Each time I enjoy a slice of this cake, I have no guilt, and my sweet tooth is more than satisfied. I’m truly amazed at how tasty it is even though it is loaded with lots of healthy ingredients.

How to make a healthy breakfast cake

Preheat the oven to 350°F. Lightly grease a 9×13-inch glass baking pan with olive oil and set aside.

Cut the summer squash. No need to peel unless that is your preference. Add the squash chunks to the food processor. Feel free to use zucchini or a combination of both.

In a bowl pour the squash mixture (almost paste looking) and add the rest of the wet ingredients. Mix it. In another bowl add the dry ingredients and give it a whisk.

Then, add the dry mixture into the bowl with the wet ingredients. Mix by gently folding the dry in the wet until just everything is combined, no need to over-mix.

Pour the cake batter into the prepared pan, if you are not using a ceramic pan instead of a glass pan, get ready to bake it a few minutes longer.

While the cake is in the oven make the frosting, HEALTHY CREAMY TOPPING!

Using an electric mixer with a whisk attachment, add cream cheese (room temperature), maple syrup, or honey, vanilla extract and Greek yogurt. In the video I used crème fraiche, just because that's what I always have on hand. Any fermented dairy product will work here. Choose your favorite. Whisk all together. THAT'S IT!

After the cake cools down, the most difficult part of this recipe is waiting. LOL. Spread the frosting over, garnish with nuts if you desire. EASY!

Spice your Cake

Did you know that I'm a big lover of spices?

If you are new to my site, I recommend taking my tutorial on spices. Watch, get inspired, and use this information to enhance your cooking and baking!

Here: Spices are Essential in cooking

Every time I have a chance, I like to add spices. Why? Because SPICES have more power in aiding us with health benefits than even some fresh produce. I'm from a country where historically spices were not easily available, so they were used only on a big occasion.

In this recipe, the vanilla and cinnamon are not surprise ingredients and they for sure provide pleasant flavoring. What about the cardamom?

This spice is typically more popular in savory cooking, especially for Indian cuisine. But I advise you to use it as much as possible; cardamon is a wonderful addition for a healthy diet.

A study conducted by the Department of Microbiology at Kurukshetra in 2009, University in India, explored the antimicrobial effects of cardamom extracts on oral bacteria. Researchers concluded that the extracts are effective against oral pathogenic bacteria like Candida albicans and Streptococcus mutans Additionally, the major active component of cardamom oil, cineole, is a potent antiseptic known for killing the bacteria causing bad breath and other infections. This is a great spice to have in your pantry.

How to store this cake

Since this cake has a lot of fiber and moisture, keeping it in the fridge for up to 5 days won't dry out the cake. Don't worry the texture won't change much.

Also, for longer storage, freezing helps as well to preserve the original flavor and texture.

You can easily freeze for up to 3 months in an airtight container or freezer bag.

MORE WHEAT FLOURLESS RECIPES YOU’LL LOVE

The only thing easier than making these Easy and Delicious Flourless Recipes is falling in love with them. Made without flour and packed with flavor, these healthier alternatives are sure to become family favorites.

Extra Dark Chocolate Tahini Brownies, Gluten Free

Southern Cornbread with Kefir

Gluten and Dairy free Carrot-Zucchini Cake

Banana pancakes. Three ingredients. Gluten and Dairy Free

Ingredients for the cake

3 cups summer squash shredded (food processor is the best tool for this)

3 cups almond flour

1 cup of almonds

1 cup of raisins (any dried fruit of your choice)

5 large eggs

1/2 cup of maple syrup or honey

1/4 cup of olive oil

1 teaspoon cinnamon

1-2 teaspoons ground cardamom

1 teaspoon baking soda

1 teaspoon Celtic salt

Chopped nuts for garnish (optional)

Ingredients for the frosting

2 packs of full fat cream cheese (room temperature)

3-4 Tablespoons of maple syrup

2-3 Tablespoons Greek yogurt or crème fraiche

2 teaspoons of vanilla extract

Directions

1. Preheat the oven to 350F.

2. Cut the squash in chunks, and then use a food processor to shred them.

3. Mix all dry ingredients: flour, salt, baking soda, cinnamon and cardamom.

4. Chop almonds and add to the bowl with the dry ingredients, along with the raisins.

5. To the bowl with summer squash add eggs, maple syrup, and oil.

6. Add wet ingredients in with the dry ingredients, and gently fold until all of the ingredients are evenly incorporated.

7. Grease your pan with olive oil and then pour in the batter.

8. Bake for 35-40 minutes or until the cake reaches 350F.

9. Take out and leave on the kitchen counter until it's almost a room temperature, before you apply the frosting. Otherwise, the frosting WILL melt.

10. To make the frosting, place cream cheese into an electric mixing bowl with a whisk attachment. Beat the cream cheese first, then add the rest of the ingredients and beat all together. Stop and scrape once in a while.

11. Frost the cake without removing it from the pan. Garnish with chopped nuts if you like. Cut, and enjoy!

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.