Whole Grain Strawberry Breakfast Cake

Whole Grain Breakfast Cake

Throughout January, we’re sharing delicious breakfast recipes. Our first pick is a satisfying coffee cake from Emilie of The Clever Carrot, perfect for overnight guests and lazy weekend mornings. Here’s how to make it…

Whole Grain Breakfast Cake
By Emilie Raffa of The Clever Carrot

Who wouldn’t love a slice of cake for breakfast? The good news is that you really can have your cake and eat it too. Made with whole grain flour and lightly sweetened with pure maple syrup, this breakfast cake is a treat without the guilt. And the best part? It’s super simple to make with just one bowl for easy clean up! The secret is using a food processor. Pulsing the ingredients together just a few times aerates the batter and produces a light and fluffy cake. The topping of cinnamon-streusel and plump juicy strawberries adds a lovely texture. Feel free to substitute the strawberries for other favorite fruits. Blueberries, apples and pears are great choices.

I serve this cake with coffee or tea. My kids love it as an after-school snack.

Whole Grain Breakfast Cake

Whole Grain Breakfast Cake

You’ll need:

For the crumble topping

4 tbsp butter
1/2 cup brown sugar
1/2 cup whole wheat or spelt flour
1/2 cup rolled oats
Dash of cinnamon & nutmeg

For the cake

2 eggs
1/3 cup coconut oil or vegetable oil
1/2 cup plain yogurt (I used Greek)
1/2 cup milk
1 cup pure maple syrup (Grade B if possible) or 1 cup brown sugar
2 tsp pure vanilla extract
1 cup all purpose flour
1 cup whole wheat or spelt flour
1 heaped tsp cinnamon
1 1/2 tsp baking powder
1 cup of strawberries, halved or quartered depending on size

Preheat oven to 350F. Line an 8×8 baking pan with parchment paper to prevent sticking.

To make the crumble topping, add all of the ingredients to a large bowl and mix together with your hands. It should look crumbly, not blended. Set aside or refrigerate until ready to use.

For the batter, crack the eggs into the bowl of a food processor. Add the oil, yogurt, milk, maple syrup and vanilla extract. Pulse until well combined.

Add both flours, cinnamon and baking powder. Pulse the machine again, just a few times, until the batter has come together; do not over mix. Over blending is the cause of tough, heavy cakes.

Pour the batter into your lined baking pan. Scatter the crumble topping over the top and wedge in your sliced strawberries. Bake in the oven, center rack, until a toothpick comes out clean when inserted, about 30-45 minutes.

Cool for 30 minutes before slicing.

Whole Grain Breakfast Cake

Thank you so much, Emilie!

P.S. More recipes, including baked blueberry oatmeal and lemon poppyseed cake.

(Recipe and photos by Emilie Raffa. Thanks to Stella Blackmon for helping with this series.)

  1. Adrianne says...

    Do you cool for 30 min in the pan? Or take out of the pan to cool?

  2. Carol says...

    Made this today and it is wonderful. I cut back on the sugar some, since I used vanilla yogurt and it’s still plenty sweet. Thanks for a great recipe!

  3. Beth says...

    This looks delicious. Did you add oats to the cake batter or just the topping?

  4. Good to see this, looks Yummy and good for diet also….;)

  5. Cake for breakfast would probably be an easy sell for my 4 kids, and I think this would be a great birthday morning option, too!

  6. I keep seeing recipes for breakfast cookies and now breakfast cake?! Fabulous. Beats the shredded wheat & bran cereal I eat dry at my desk – ha.

  7. This looks amazing! Totally my kinda thing for the perfect breakfast!

  8. I have… every single thing to make this.
    Breakfast Cake it is!

  9. Lucy says...

    This looks AMAZING and really different, never seen a recipe like this before :) I’m excited to try it!
    Lucy xoxo

  10. Jill says...

    Sounds delicious but an entire cup of maple syrup?!? Surely this can be reduced.

    • I’m with you. I suppose if you cut it into 16 pieces, that would be only 1 tbsp maple syrup per serving. If you could manage to only eat 1 piece.

      I have a go-to breakfast recipe that is somewhat similar (apple crisp), but less sugary:

  11. Tamsin says...

    That’s funny you called it coffee cake, I was there wondering whether you missed out the coffee from the ingredients list accidentally! Coffee and walnut cake is my favourite!

  12. RobynH says...

    Any plans to make your recipes printable this year? I sure would appreciate that.

  13. Anne says...

    Yes! I struggle with breakfast so much – how to make a warm, satisfying, protein-y meal without losing my whole morning to it. Looking forward to this series!

  14. Mmmmmmm! I’m not sure many people will be eating cake for breakfast in January, but I might be one of them…this recipe would be perfect with a cup of tea before work in the morning! :) I really like the idea of crumble topping…count me in!


  15. Laura says...

    Would this work if you pulsed it in a standing mixer? I don’t have a food processor in my kitchen so I am hoping it might work with a whisk attachment a a few good pulses to add the air to it.

    • I’m in the same boat – no food processor and no room for one. I do have a decent blender and, like Laura, a standing mixer. Any guidance is appreciated!

  16. This looks so scrumptious!!!

  17. jeannie says...

    Looks delicious!

  18. Kimkay says...

    Looks yummy.
    Strawberries, January??

    • Adele says...

      Looks delicious but yes I would keep this recipe for spring/summer. Let’s respect the seasons.

  19. Pinned and ingredients added to grocery list. Thank you!!!

  20. Cake for breakfast is the best! This is gorgeous.

  21. Nicky says...

    I think this cake recipe is just the thing to make with the persimmons I have to use up. Thanks.

  22. Looks delicious! Anything with Strawberries always feels fresh to me – especially as we are in the winter months. I love to see the bright and sunny color!