Cake for breakfast? Yes, please! You can now make this super easy cake in a few simple steps and without hassle. This cake is packed with oats, dates, cinnamon, carrots and seeds topped with a delicious whipped coconut yogurt and coconut cream! A super healthy and tasty cake that is ready in 45 minutes!
Send some love to emmaslittlekitchen.com where we found this recipe!
First, put your tin of coconut cream in the fridge the night before you want to make this.
Preheat oven to 375F/190C, and grease a 9×9/23x23cm baking pan.
In a large bowl, mix together oats, cinnamon, baking powder and salt, set aside.
In a medium bowl, mix the milk, pineapple, and maple syrup. Add the wet ingredients to the dry, and stir to combine.
Fold in the dates, seeds and carrots, and dump everything into the greased pan.
Bake for about 35 minutes until the edges are golden, and everything looks set (it might seem a little undercooked in the center, but thats ok, it will firm up as it cools).
Take the tin of coconut cream, and scoop out one cup of the thick chilled cream (leave the watery part, you want the solid stuff!), and plop it into a large bowl. Add the container of coconut yogurt, and whisk the two together until thick and creamy.
When the cake is COMPLETELY cooled, spread the coconut topping on top. I usually make both components at night, and spread the topping on in the morning.
By VeggieSouls
