It’s just what it sounds like: a cake with the flavour of your fav nut butter.

This is the last breakfast recipe in my arsenal, so I’d appreciate any suggestions for other breakfast recipes you want to try!

I’ve only make this cake a few times, but it’s surprisingly hearty because of the nut protein, and you can adjust the sweetness level with the sugar as you please. Serve with a warm drink of your choice (soy chai or hot chocolate’d be mine) and top with the optional glaze or whatever you love with nut butter. It’s such an adaptable recipe, just like that favourite relative that you gravitate to when the rest of the family starts having drama during the holiday feast!


1 1/2 c non-dairy milk (I prefer rice)
3/4 c coconut or other granulated sugar
2 tbsp maple syrup
1.5 tsp vanilla
1/2 heaping c peanut (or other nut) butter
1 tbsp coconut oil, melted
1 c whole wheat or spelt flour
1 c all-purpose flour
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda

Preheat your oven to 350 F. Grease a 9×9″ pan or line it with parchment paper. Blend the milk, sugar, maple syrup, vanilla, nut butter, and oil in a large bowl. Add the flours, baking powder and baking soda, and salt and combine into a smooth batter. Pour into pan and tap to even it out. Bake for 24-25 minutes or until toothpick from the centre comes out clean. Cool for 10 minutes before glazing.

Glaze: (Optional)
1/2 c heaping semi-sweet chocolate
1/4 c dark chocolate
2 tsp coconut oil
1/4 c non-dairy milk
2 tbsp smooth nut butter
Optional: 1 tbsp sugar for additional sweetness, shaved chocolate, cocoa powder, or coconut flakes

Combine the chocolate, oil, and milk in a saucepan on medium-low heat. Stir until most of the chocolate starts melting. Remove from heat and stir until smooth. Add the nut butter and mix to combine until smooth. Pour over the cake and spread using a spatula. Garnish with shaved chocolate, cocoa powder, or coconut flakes.


  • The recipe also said you could use an 8×8″ pan, but I found I needed an extra 10 minutes to get the centre baked, so I’d suggest a 9×9″ or 6×10″ pan, or just extra cooking time for a thicker cake.
  • I’m sure you can use another type of nut butter, but peanut is the only one I’ve tried.
  • In the photo above, I added pumpkin seeds and dark chocolate chips just before baking for extra zinc (more on that in a later blog), in lieu of glaze.
  • I’ve never tried the glaze, so let me know how it is if you try it!

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