Breakfast, Comfort Food Favorites, Dessert, Uncategorized

How I’ve Been Eating Cake For Breakfast

If you love a super dense cake, this one is definitely for you! Back in the day, vanilla cake with blueberries and strawberries was always my favorite!

I didn’t really know how to recreate that flavor, up until recently. To be honest, I’ve never really been a fan of coconut flour. I guess you could say this recipe helped me to fall in love with it.

I’ve discovered that it’s the perfect flour for the superdense cakes that I love, and love to share with others.



First, can cake seriously be for breakfast, or as a post workout snack? Totally.

I’ve eating this cake MANY times after a workout, and even for breakfast. I’m not lying.

So, what makes this cake so awesomely nutritious?

It’s got no sugar, no oil, is totally plant based, and is artificially flavored free!

Its made with plant-based protein, fat, fiber, and again, no sugar. You’re in the clear.



  • 1 cup coconut flour
  • 1/4 cup cassava flour
  • 1/2 cup applesauce (unsweetened)
  • 4 flax/chia eggs ( 2 flax eggs, 2 chia eggs)
  • 1 cup xylitol
  • 1/4 tsp pink salt
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/8 tsp nutmeg

Cream Cheese Frosting

  • 1 can full fat coconut milk
  • 2 tbsp Lemon juice from whole lemon
  • 1/8 tsp pink salt

Jam Spread

  • 1 cup berry of choice
  • 1/2 cup chia seed
  • 1/2 cup xylitol
  • Juice from 1 whole lemon
  • 1/2 tsp vanilla extract
  • 1/8 tsp Vietnamese cinnamon
  • Directions


Place applesauce, chia/flax eggs, xylitol, cinnamon, & vanilla in food processor and process until fully mixed


Add coconut, cassava flour, & baking soda

You can also toss in some blueberries & strawberries, if you want

Process until the batter reaches the consistency of “play-dough”

Take the batter ball out of the processor, and press 1/2 of the batter into non-toxic non- stick baking pan

Pour in fresh berries over the surface of the bottom cake layer

Sprinkle a little xylitol over the berries with fresh squeezed lemon juice




Using the second half of your batter, press the batter over the berries. I honestly love to use a rice paddle for this. It’s the perfect tool.



Bake at 375 for 45 minutes, or until the surface of the cake is golden brown. While your baking, the berry juice will begin to leak out. This is how you know you’re cake is going to be AWESOME.

To see if your cake is done, use the fork or toothpick trick, and stick it down the middle of the cake. If nothing sticks, you’re good. Just remember, this is a moist cake, so you may have a little stickiness.

When the cake is done, pull it out of the oven and place it into the refrigerator to cool.






Place your full fat coconut milk cans in the refrigerator to chill, so the cream can solidify.

Once the cream has solidified, scoop out the cream and leave the water in the can. You will need to use the liquid, just the cream.

Place the cream in your food processor and add the lemon, xylitol, & salt.

Process until the coconut is smooth, then place into a glassware container to temporarily store in the refrigerator.



If using frozen berries, thaw your berries out. If using fresh berries, make sure to wash them thoroughly.

Place your berries in your food processor with chia, xylitol, Lemon, Vietnamese cinnamon, & Vanilla. Process until the jam is smooth. It should have a consistency of a really runny smoothie.




Allow your Chia spread to thicken in the fridge over the next few hours in a glass mason jar

You can follow this jam recipe for the future if you want it for breakfast/snack purposes 🙂


All Together Now

(Insert the Beatles, please.)

Remove the cake from the fridge, then flip the cake pan so that the cake can gently be removed. Please sit on a dish that you plan on serving it from.

Bring your coconut cream cheese frosting out of the refrigerator 15 – 20 minutes before you’re ready to spread on the cake.

With a frosting spoon or even the back of a butterknife, spread your coconut cream cheese all over your cake. Place in the freezer for about 10 – 15 minutes so the coconut cream cheese can solidify for spreading the jam.




Once the coconut cream cheese has solidified, now you can spread your jam over the surface area of the cake.




At this point, it’s ready to eat!

This cake is SO much better when its served chilled, I promise!

Most delicious for breakfast and after a workout. You’ll understand it when you do it.



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