Raspberry Almond Breakfast Cake
There’s something lovely about a breakfast that feels a little bit special without requiring a complicated recipe.
This Raspberry Almond Breakfast Cake is soft, tender and packed with seasonal raspberries, almond flour, oat flour and crunchy almonds. It’s gluten-free and dairy-free, and it brings together protein, fibre, healthy fats and antioxidant-rich fruit in a simple, satisfying breakfast or snack.
A Different Kind of Breakfast Cake
When we think of cake, breakfast probably isn't the first thing that comes to mind. But this isn't meant to be a traditional dessert disguised as breakfast.
Instead, it’s built around ingredients that bring something nourishing to the table.
Why I Love Raspberries
Raspberries are one of my favourite fruits to bake with because they bring so much flavour without needing much else.
They're naturally rich in fibre and contain colourful plant compounds called polyphenols, including anthocyanins and ellagitannins. These compounds are part of what gives berries their beautiful colour and antioxidant activity.
And because raspberries are naturally tart, they create little bursts of flavour throughout this cake.
Fresh or frozen both work beautifully. If using frozen raspberries, there's no need to thaw them first. Fold them straight into the batter to help prevent excess moisture.
Making This Cake Part of Your Morning
I love serving a slice alongside a drizzle of unpasteurized honey, a scoop of unsweetened coconut yogurt or almond butter and a few extra raspberries.
Simple ingredients. Seasonal food. A little more nourishment. And always something delicious on the table. 🌿
Raspberry Almond Breakfast Cake
Gluten-free • Dairy-free • Protein-rich • Breakfast or snack
Prep: 15 minutes
Bake: 35–40 minutes
Serves: 8–10
Ingredients
Cake
1 cup almond flour
1 cup oat flour
1 scoop protein powder (optional)
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
½ tsp cinnamon
⅓ cup melted coconut oil
⅓ cup maple syrup or coconut sugar
2 large eggs
¾ cup coconut yogurt
1 tsp vanilla extract
¾ tsp almond extract
1 heaping cup fresh or frozen raspberries
½ cup sliced or chopped almonds
Almond Crumble
¼ cup oat flour
¼ cup almond flour
2 tbsp coconut sugar
¼ tsp cinnamon
2 tbsp melted coconut oil
¼ cup sliced or chopped almonds
Method
Preheat oven to 350°F (175°C). Line an 8-inch square or round baking pan with parchment paper and lightly oil the sides.
In a large bowl, whisk together the almond flour, oat flour, protein powder, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk together the melted coconut oil, maple syrup, eggs, coconut yogurt, vanilla and almond extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the raspberries and sliced almonds.
Pour the batter into the prepared pan.
To make the crumble, combine the oat flour, almond flour, coconut sugar and cinnamon. Stir in the melted coconut oil until crumbly, then mix in the sliced almonds.
Sprinkle the crumble evenly over the cake.
Bake for 35–40 minutes, or until golden and a toothpick inserted into the centre comes out mostly clean.
Allow to cool for at least 15 minutes before slicing.
Make It Your Own
A few simple ways to change up this breakfast cake depending on what you have on hand:
Rose + Raspberry: Swap the almond extract for 1–2 teaspoons rose water for a delicate floral flavour that pairs beautifully with raspberries.
Almond Butter: Don't have protein powder? Replace it with 2 tablespoons almond butter for extra creaminess and healthy fats. You may want to add an extra tablespoon of oat flour if the batter feels too loose.
Berry Swap: Replace the raspberries with blueberries, blackberries or chopped strawberries depending on what's in season.
Her Rooted Table tip:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Warm a slice gently before serving or enjoy it chilled with coconut yogurt and fresh raspberries.Whatever it is, the way you tell your story online can make all the difference.