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Fruity Breakfast Cake {Gluten Free, Dairy Free, Nut Free}

Cake for breakfast?  You bet!  When made with colorful fruit and nutritious ingredients, cake can be great way to start the day and help your kids enjoy fruit in a different way.  Fruity Breakfast Cake tastes delicious which is important so that kids will eat something and feel satisfied until lunch! Fruity Breakfast Cake {Gluten Free, Dairy Free, Nut Free}. You won't have any problems feeding your kids cake for breakfast!

Fruity breakfast cake is a combination of whatever berries, cherries or stone fruit you like topped with a low sugar, soaked cake.  It is also free of many allergens – gluten, dairy, nuts, corn and soy.

Fruity Breakfast Cake {Gluten Free, Dairy Free, Nut Free}. You won't have any problems feeding your kids cake for breakfast!

What makes a breakfast nutritious?  Balance!

Create a balance of macronutrients by pairing the breakfast cake with a protein like scrambled eggs cooked in coconut oil or butter, sausage or whole milk yogurt.  Then you get carbohydrates, protein and fat in your meal.  This is great for providing energy and balancing blood sugar.

You also need to balance energy and nutrients.  The deep colored fruit is packed with vitamins while the cake gives energy.

Fruity Breakfast Cake {Gluten Free, Dairy Free, Nut Free}. You won't have any problems feeding your kids cake for breakfast!

Another key component is balancing portion.  Breakfast is such an important meal of the day.  If you make it the largest meal of the day your kids will be able to focus and thrive at school.

Ideally carbohydrates should be the largest portion of the meal.  Then protein and fat should be in about the same ratio.  Approximately 40/30/30 is a good ratio to aim for.

A big piece of breakfast cake paired with your favorite protein and fat source is perfect to get you going.  The cake provides a variety of carbohydrates with the grains, fruit and a little bit of coconut sugar.

Fruity Breakfast Cake {Gluten Free, Dairy Free, Nut Free}. You won't have any problems feeding your kids cake for breakfast!

Finally, you can’t forget about taste!  If it doesn’t taste good it doesn’t matter how healthy it is.  Kids probably won’t eat it.

This breakfast cake is sure to please kids of all ages.  Use whatever fruits you have on hand or whatever your kids request.  This is a great opportunity to introduce new fruits.  Use a variety including what your kids love and something new.

If you have frozen fruit from last summer’s preservation you can use it straight from the freezer in this dish.  There is no need to thaw.

The grains in this cake are soaked to aid digestion.  Cooked fruit is also easier on the tummy than raw.  So this is a very tummy friendly breakfast that provides both nutrients and energy.

Tell the kids you’re making cake for breakfast.  They’ll love it!

Mary is a Christian, a wife, a mother and a lover of real food that works hard every day to nourish her growing family in spite of struggles with infertility and allergies.  She blogs about her journey and life with three kids at Homemade Dutch Apple Pie.

Fruity Breakfast Cake {Gluten Free, Dairy Free, Nut Free}

  • 1/2 cup – rice flour, white
  • 1/2 cup – flour, gluten free
  • 3 tablespoon – milk
  • 1 tablespoon – lemon juice
  • 3 tablespoon – coconut oil
  • 1 large – egg
  • 1/4 cup – coconut sugar
  • 1 teaspoon – baking soda
  • 1/2 teaspoon – sea salt
  • 3 cup – cherries
  • 1/4 teaspoon – cinnamon
  • 2 tablespoon – coconut sugar
  • 2 tablespoon – cornstarch
  1. In a large bowl combine the flour, milk, lemon juice and oil.  Cover with a towel or plate and let sit for 7-24 hours.
  2. Grease a 7x11 baking dish.  Heat the oven to 350*F.
  3. In a medium bowl combine the fruit, cinnamon, 2 Tbsp. sugar and 2 Tbsp. tapioca flour.  Pour into the prepared pan.
  4. Bake the fruit for 10 minutes while you prepare the topping.
  5. Add the egg, 1/4 cup sugar, baking soda and salt to the soaked flour.  Beat well until combined and any lumps are removed.
  6. Remove the pan from the oven and spread the cake batter on top.  Return the pan to the oven.
  7. Bake for 35 minutes.
  8. Allow the cake to cool for at least 20 minutes before serving so the fruit mixture can thicken.
Note: Whole wheat flour can be used in place of the gluten free flour.  The cake can be served with vanilla yogurt on top.

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I don’t prefer gluten free baking, if I make this using traditional flour, should I use 1 cup of flour in place of the rice and gf flour?


Good question, Jessica!! You’ll need 1 cup total of flour, whatever kind you like to use. The recipe was modified a bit from how I wrote it up, so it is supposed to say 1/2 cup starchy gluten free flour and 1/2 cup whole grain gluten free flour…or 1 cup total gluten free flour. 1 cup of whole wheat or all purpose flour will work.


Is it possible to make this with a milk sub? My boys are allergic to dairy. We use hemp/rice/coconut/flax…


Absolutely Chelsea! Any milk sub or even water will work just fine. Half of my family is dairy free too.


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