8 Healthy Cake Recipes That Make Great Breakfast Food (2024)

3 medium bananas, mashed

⅓ cup avocado oil or vegetable oil

¼ cup pure maple syrup

3 large eggs, lightly beaten

⅓ cup smooth natural peanut butter

¼ cup unsweetened soymilk or milk of your choice

1 tsp pure vanilla extract

1 cup whole-wheat flour

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

½ tsp ground cinnamon

1

Lightly grease a 9-inch round cake pan and set aside. Preheat oven to 350 degrees F.

2

In a large mixing bowl, stir together bananas, avocado oil, maple syrup, eggs, peanut butter, soymilk, and vanilla extract.

3

In a separate bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon.

4

Gradually add the dry ingredients into the wet mixture and stir until just moistened. Pour into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Nutrition Facts

3 eggs, lightly beaten

⅓ cup pure maple syrup or honey

2 lemons, zested and juiced

½ tsp lemon or orange extract

½ cup part-skim ricotta cheese

1 ½ cups almond flour

1 ½ tsp baking powder

1

Line the bottom of a 9-by-5-inch loaf pan with parchment paper or lightly grease it and set aside. Preheat oven to 350 degrees F.

2

In a large bowl, whisk together eggs, maple syrup, lemon zest, juice, and extract, and ricotta cheese until well combined.

3

Stir in almond flour and baking powder until just moistened. Pour batter into prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

Nutrition Facts

3 large eggs

⅓ cup pure maple syrup or honey

½ cup unsweetened applesauce

1 large apple, shredded

2 large carrots, shredded

½ cup canned crushed pineapple in 100% juice, well drained

¼ cup unsweetened shredded coconut

¼ cup raisins

1 ½ cups whole-wheat flour

3 tbsp ground flaxseeds (optional)

½ tsp baking soda

1 ½ tsp baking powder

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp kosher salt

1

Line the bottom of a 9-inch round cake pan with parchment paper or lightly grease it and set it aside. Preheat oven to 350 degrees F.

2

In a large bowl, whisk together eggs, maple syrup, and applesauce. Stir in apple, carrots, pineapple, coconut, and raisins.

3

In a separate bowl, sift together flour, flaxseeds (if using), baking soda, baking powder, cinnamon, ginger, and salt.

4

Stir the dry ingredients into the wet ones until just moistened. Pour into prepared cake pan and bake until the cake is set and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts

⅓ cup old-fashioned rolled oats

1 tsp baking powder

2 cups low fat cottage cheese

½ cup plain, nonfat Greek yogurt

3 large eggs

2 tbsp honey or pure maple syrup

1 tsp pure almond extract

2 cups fresh raspberries, divided

1

Line a 9-inch round cake pan with parchment paper and set aside. Preheat oven to 350 degrees F.

2

Place rolled oats in a food processor and pulse until a fine powder is formed. Transfer to a large bowl and stir in the baking powder.

3

Add cottage cheese, yogurt, eggs, honey, and almond extract to food processor, and pulse until smooth.

4

Pour cottage cheese mixture into the bowl with the oat mixture. Pour half the mixture into the prepared cake pan, leveling it out as you go. Top with 1 cup of raspberries, then the remaining cottage cheese mixture.

5

Bake until the top of the cake is lightly browned and the cake is set, 40 to 45 minutes.

Nutrition Facts

2 cups old-fashioned rolled oats

2 eggs

¼ cup pure maple syrup

1 tsp pure vanilla extract

½ cup almond flour

¼ tsp kosher salt

¾ tsp ground cinnamon

⅛ tsp ground nutmeg

1 tsp baking powder

½ tsp baking soda

½ cup raw almonds, roughly chopped

½ cup raisins

1 cup fresh or frozen fruit of your choice, chopped as needed

1

Lightly grease a 9-inch round cake pan. Preheat oven to 350 degrees.

2

Place oats in a large bowl and pour 1 cup of hot water over them. Stir and set aside.

3

In a small bowl, whisk eggs. Add maple syrup and vanilla. Stir into oat mixture.

4

Add remaining ingredients and stir until just combined. Pour into the prepared cake pan and bake until the cake is set and lightly browned, 30 to 40 minutes.

Nutrition Facts

1 ¾ cups almond flour

¼ cup egg white protein powder

10 large egg whites at room temperature

¼ tsp kosher salt

1 tsp cream of tartar

¾ cup powdered sugar substitute

1 tsp pure vanilla extract

1 tsp almond extract

1

Preheat oven to 350 degrees F. Line the bottom of an angel food cake pan with parchment, but don’t grease the sides of the pan. (If you don’t have an angel food cake pan, the cake will likely stick to the sides of the baking pan.)

2

Sift together almond flour and protein powder and set aside.

3

Place egg whites in a large mixing bowl with the salt and cream of tartar. Use a hand mixer to mix until bubbles begin to form. Gradually add sugar substitute and continue to beat until soft peaks form. At the very end, mix in both extracts.

4

Gently fold the flour mixture into the eggs, one third at a time, being careful not to deflate the eggs.

5

Pour the cake batter into the prepared pan and bake in the preheated oven until golden brown, about 45 to 50 minutes. Cool upside down and carefully run a butter knife around the edge of the cake before removing it from the pan.

Nutrition Facts

Amount per serving

2 cups all-purpose flour

1 cup whole-wheat flour

1½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 cup plain, nonfat Greek yogurt

1 lemon, zested and juiced

¾ cup light-tasting olive oil

¾ cup pure maple syrup

2 tsp pure vanilla extract

3 large eggs

2 cups blueberries, fresh or frozen (but not defrosted)

1

Preheat oven to 350 degrees F. Generously spray a standard bundt pan with nonstick cooking spray and set aside.

2

In a large mixing bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Whisk together until evenly combined.

3

In a separate bowl, stir together yogurt, lemon zest and juice, olive oil, maple syrup, vanilla, and eggs.

4

Make a well in center of flour mixture and add wet ingredients. Gently mix together until just moistened. Add blueberries and stir as little as possible.

5

Pour batter into prepared bundt pan and bake in preheated oven until golden brown, about 40–50 minutes. Cool completely before serving.

Nutrition Facts

2 tbsp all-purpose flour

2 tbsp whole-wheat flour

2 tsp pure maple syrup

½ tsp ground cinnamon

¼ tsp baking powder

¼ cup unsweetened applesauce

½ tsp pure vanilla extract

¼ cup diced apples

1

Add all the ingredients to a microwave-safe mug and stir until just moistened.

2

Microwave on high for 1½ to 2½ minutes. Allow to cool slightly before enjoying.

Nutrition Facts

Amount per serving