Saturday, May 10, 2014

Maple Syrup Ginger Breakfast Cake


On Friday, my son was home with a sore throat (or so he said) and I decided that we should have cake for breakfast! Because that's what you do when it's Friday and somebody claims to be sick, right? This little vegan Maple Syrup Ginger Breakfast Cake can be whipped together quickly, so you too can enjoy cake for breakfast any old day of the week!

I added ground flaxseed, because it was breakfast time and flax makes anything healthy - yes? Plus, I threw in ginger paste for a little bit of virus-killing action (in case there was some truth to his sore throat tale). I absolutely hate mincing or shredding fresh ginger. It never seems to work! So I buy those little tubes of paste. They are easy to use and they have always worked well for me in any past recipe. Shortcuts, my friends, always find the shortcuts.



This moist cake has a hint of cinnamon too and, of course, lovely sweetness from the maple syrup. My little guy (I know, he's not that little) had two pieces. Even after that, I found the plastic wrap peeled back and the cake chipped away at. That must mean it's good, I think. My daughter had some after school and said, "Best cake ever." It's kid approved for sure. You could definitely throw some chopped walnuts or pecans in and on top of this cake too. My kids would object, so that's why I didn't do it. But it would be my personal preference to add them.


Give it a try and let me know what you think. Are you the cake-for-breakfast type?


Maple Syrup Ginger Breakfast Cake

by Joann MacDonald
Cook Time: 25 to 30 minutes
Keywords: bake breakfast snack dessert vegan vegetarian nut-free
Ingredients
  • 1 1/2 cups light spelt flour
  • 1/2 cup sugar
  • 1 Tbsp ground flaxseed
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1 Tbsp egg replacer powder
  • 1/2 cup non-dairy milk
  • 1/4 cup maple syrup
  • 1/4 cup light olive oil
  • 1 tsp ginger paste
Instructions

Preheat over to 325°F. Lightly grease an 8" by 8" baking dish.

In a large bowl, stir together flour, sugar, ground flax, baking soda, cinnamon and salt.

In a medium bowl, whisk together egg replacer powder and 3 Tbsp water. Add milk, maple syrup, oil and ginger paste and whisk together.

Add wet ingredients to dry and stir until mixed. Pour into prepared baking dish.

Bake for 25 to 30 minutes, or until a knife inserted in the centre comes out clean.

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5 comments:

  1. Nikki @ The Road to Less CakeMay 10, 2014 at 9:37 AM

    Cake for breakfast...you're a woman after my own heart!

    ReplyDelete
    Replies
    1. JoKnowsMay 10, 2014 at 9:43 AM

      Thanks for backing me up on this one Nikki. ;) Have a great weekend! Jo

      Delete
  2. ElisaMay 12, 2014 at 7:50 AM

    :-D I love that a cake can be healthy ;-) Pretty cool!

    ReplyDelete
    Replies
    1. JoKnowsMay 12, 2014 at 10:49 AM

      Yes, you can treat yourself, guilt-free! ;) Thanks Elisa.

      Delete
  3. DanaMay 19, 2014 at 2:54 PM

    That sounds awesome! I love using ginger in things like this. Thanks for sharing on the Monday Funday Link Party!

    ReplyDelete

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