Bring on the warm breakfasts

It’s Fall again, and that means warm breakfasts! I’ve already shared most of my F/W recipes here, but there may be a few more breakfast stragglers, and new recipes that pop up and make it to the permanent archive.

I’ve already shared my lemon coconut chia muffin recipe which is a good one, but this is a cake recipe which also allowed me to try out Daiya’s cream cheeze for the first time. I almost never use icing anymore, so this one was a treat for y’all!

Hubby asked me if I had a carrot cake recipe. And I don’t, but I have tried the one in my Babycakes cookbook, so I’ll probably share that one some time next month. Ask and you shall receive!


2 c rolled oats, grounded in a food processor (use gluten-free oats to make a GF recipe)
1 c coconut sugar (or equivalent — I typically use cane sugar)
1 tbsp baking powder
pinch of sea salt
1/4 c poppy seeds
Juice & zest of 1 lemon
3/4 c + 2 tbsp non-dairy milk (I prefer rice milk)
1 flax egg (1 tbsp flax meal plus 3 tbsp water)
1 tsp vanilla
6 tbsp smooth almond butter*

Frosting options
Coconut Butter:
4-6 tbsp melted coconut butter
2 tbsp granulated sweetener of choice
Non-dairy milk to thin out

Combine ingredients and add the non-dairy milk by tablespoons until thick.

Cream Cheeze:
Non-dairy cream cheez (I used 227g Daiya Plain Cream Cheese Style Spread)
2 tbsp granulated sweetener of choice (I used 1.5 tbsp cane sugar)
Pinch of cinnamon

Soften the cheese and mix with sweetener and cinnamon.


Preheat oven to 350F. Combine the flax meal and water to let the flax egg sit. Grease a loaf pan or 8×8″ cake pan (I use Melt for this). In a large bowl, combine all dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside. In a smaller bowl, whisk the milk, lemon juice, vanilla, and flax egg. Pour into the dry mixture and add the nut butter until a batter is formed. Transfer to the pan and bake for 35 mins. Cool completely before frosting and serving. Serves 6-8.

*Since I’m sensitive to almonds, I swapped the nut butter for sesame tahini. Would be curious to see how it tastes with hazelnut butter–and I’m sure you can use an alternate nut butter of your choice.


I’d never actually used any of the frosting recipes until now, but I used the cream cheeze version here along with some shredded coconut and more cinnamon on top. The cream cheeze makes it VERY rich, so I’d only use it on special occasions or if you want to impress guests.


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