Friday, March 15, 2013

The Healthy-Enough-For-Breakfast Cake


While white smoke was billowing from the Vatican on Wednesday evening announcing the newly-elected pope to the world, I was in my kitchen dusting white clouds of powdered sugar onto this lovely little creation of mine.
Ok, so that isn't entirely true.
I baked the cake on Tuesday, not Wednesday, and quickly sprinkled on some sugar for styling reasons before it had truly cooled down just so I could snap a few pictures before it got dark. So excuse my use of artistic license... a blogger's gotta do what a blogger's gotta do, right? ;o)

What you don't need, however, is an excuse to have cake for breakfast anymore (not that that has ever been an issue here in Italy).
There is no butter, no sugar (except that little sprinkling added for styling purposes) and no highly processed flour in this cake. Yet it does not taste like cardboard. I promised you a long time ago I would never publish healthy yet unappetizing excuses for a dessert. And I never have, although I have made my share over the years. So trust me on this one, 'kay?
This cake is moist (really, really moist) and packed with nutritious ingredients: honey (antioxidants, antibacterials), olive oil (antioxidants and vitamin E), carrots (beta carotene, vitamin E), coconut (vitamin C, fiber), Greek yogurt (calcium, acidophilus), oat flour (vitamin B, iron, calcium), wholewheat flour (fiber, folates, vitamin B).

See how moist it is?

You can use grated zucchini instead of carrots, substitute some of the yogurt, olive oil or even honey with apple sauce... well, you get the gist. Just make it! We have been eating it all week and it is as moist and satisfying as the first day.

Wishing you all a lovely week end. I know I am looking forward to mine!

3/4 cup wholewheat flour
3/4 cup oat flour
2 heaping tsp baking powder
pinch of salt
3/4 cup honey
1 1/4 cup finely grated carrots
1/2 cup unsweetened dried coconut
1- 1 1/4 cup Greek yogurt
3 eggs
1/2 tsp vanilla extract
1/4 cup good quality extra virgin olive oil

Preheat oven to 350°F/175°C and grease a traditional round layer cake pan or a springform tube pan (I used the latter). Whisk together flours, baking powder and salt in a bowl. Beat the eggs, mix in the yogurt, eggs, honey, finely grated carrots (I used a food processor), coconut, oil and vanilla. Then mix in the dry ingredients. Pour into the pan and bake for 40-45 minutes (or until a toothpick inserted in the cake comes out clean). Let cake cool on rack for a few minutes and then ummold. When the cake has completely cooled down you can sprinkle it with powdered sugar, or not if you want to stick to the healthy -enough-for-breakfast rule.



  1. This looks really lovely and while it's healthy, if you say it's still delicious, I trust you! I never really eat cake for breakfast but I know the Italians love it. Maybe when I'm on holiday this summer :-)

  2. oh wow!!! I want to try making this, using the wonderful grape molasses I got here which resembles honey. Lovely cake, for breakfast, afternoon tea and evening ~

  3. I just have to say that this is the most hopeful, brilliant post title ever! Cake for breakfast that's healthy? Yup!! :D

  4. This looks so good! I love that it's a healthy cake, too.

  5. This is EXACTLY what I need at the moment. I could literally eat cake for every meal of the day right now and it wouldn't be enough. Thank you....

    1. With this cake you will just be giving the stowaway lotsa good stuff!

  6. Thank you !
    This is exactly the recipe I was looking for. It's baking in the oven right now. I can't wait to try it!

  7. Any excuse to have cake for breakfast is a good one =)

    1. True! Although I have never understood the American feer of having cake in the morning when we eat huge plates full of pancakes/French toast doused in syrup and donuts/cereal that are so much more calorie-laden... what is that all about?

  8. Oh yes, it's not so sugary and I'd love to wake up in the morning and have this with a cup of tea. Very beautiful cake!! Thanks for your kind comment on my Japanese curry post. It was fun to read your experience with Japanese curry. :)

  9. This looks superb. Carrots, coconut, Greek yogurt, and zero butter or sugar. Nice.

  10. I love cake for breakfast and this one sounds perfect.


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