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!
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
Cook Time: 25 to 30 minutes
Keywords: bake breakfast snack dessert vegan vegetarian nut-free
- 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
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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