Cake for breakfast is such a treat, and best of all when it tastes rich and rewarding while actually being better for you than most muffins. Each slice has less than 150 calories, a whopping 7 grams of protein, and just 4 grams of carbs. That’s practically a protein bar! Okay, kidding… but not really, because that’s just one more good excuse to eat delicious cake first thing in the morning.
I honestly didn’t set out to make a ‘healthy’ cake, especially not during this holy season of chocolate. This was originally inspired by ri-di-cu-lous 2-ingredient Nutella brownies (hint: the two ingredients are Nutella and eggs) but I wanted to create a slightly less rich version.
Enter almond butter, which is much more likely to be found in our house than Nutella (for better or for worse). It’s not as smooth and it’s much thicker, but it’s exactly what I didn’t know I was looking for. Justin’s is our favorite (shoutout to an amazing local Colorado brand!) for its super-simple quality ingredients – dry roasted almonds + palm oil – and their unwavering commitment to responsible sourcing.
And if you really want that Nutella cake but you’re trying to stay healthyish, Justin’s also has an incredible chocolate hazelnut butter that would be so perfect.
I topped my breakfast cake with fresh raspberries which adds a really lovely sweet-tart note. If you’re really missing sweetness or frosting, try drizzling it with honey!
I hope you have the time for a nice slow breakfast this weekend! This cake is best shared with your favorite people.
This simple, delicious, even healthyish gluten-free breakfast cake is made with just THREE ingredients! Eggs + almond butter + almond flour bake into light, nutty cake that's basically magic.
- 4 eggs
- 1 cup almond butter softened
- 1/2 cup almond flour
- (optional) powdered sugar
Preheat oven to 375°.
Separate the egg whites from the yolks. Add whites to a stand mixer with whisk attachment and whisk on high for 4-5 minutes, until stiff peaks form.
Beat egg yolks, almond butter, and almond flour in a large mixing bowl until smooth.
Gently fold half of the egg whites into batter until smooth, then fold in the remaining whites.
Generously grease an 8" springform pan and line the bottom with parchment paper. Pour the batter into the pan and spread to the edges so the top is flat.
Bake at 375° for 25-35 minutes, until center is set. Let cake cool completely in the pan.
Transfer cake to a serving platter and optionally dust with powdered sugar before slicing.