Yesterday I proudly announced to my daughter that we’re going to have cake for breakfast, and as I saw the excitement in her eyes as she repeated 10 times that she’ll have some cake, I immediately thought that I might have just made a huge mistake. Now, I thought, she’d say to people that we have cake for breakfast. And they would probably wonder what kind of nutritionist I am. But before you judge let me be quick to explain.

The “cake” I made for breakfast, the “cake” that my daughter knows, is far from the conventional cakes you might have in mind. Actually, I was not sure if this recipe falls under the category of cakes, hence why I simply called it a loaf. It is filled with nutrients, healthy fats and fiber, and is made of 100% real and whole ingredients. I can even go further in telling you that this “cake” is gluten-free, sugar-free and lactose-free. Yes, you heard that right. Now you’re probably thinking “Oh lord, one of those sad, wanna-be cakes again!” 😉  But I dare you to try it first before you judge it, because this recipe is delicious in my humble opinion, and a total winner with my family. You can top your loaf with some almond butter, hemp seeds, fresh berries, whatever you fancy!

This loaf is super easy and quick to make and is totally unpretentious.

I have used carrots, banana and Medjool dates to give it some sweetness, and coconut flour to bind all ingredients together. It provides a good source of fiber, healthy fats (almond butter and flax seeds) and nutrients (from each ingredient). I have not tried to make this recipe without an egg, but I think it would work just as well if you add some water to the flax seeds.

Are you interested in serving some cake for breakfast this weekend? 🙂 Then here’s what you’ll need for this recipe.

Carrot and Banana Loaf

• Time: 45min
• Difficulty: easy
• Print

Ingredients

• 2 carrots (about 190g)
• 1 1/2 ripe bananas (160g peeled)
• 2 Medjool dates, pitted
• 1 pasture-raised, organic egg
• 70g coconut flour
• 50g almond butter
• 1 tbsp ground flax seeds
• 60ml plant milk (I used almond milk)
• dash of vanilla and cinnamon

Directions

1. Wash and cut the carrots, place them in a blender and blend until they become a rough puree.
2. Add the bananas, Medjool dates and egg to the carrots and blend again until it becomes a homogenous paste.
3. Add the rest of the ingredients and pulse a bit more until a dough is formed. It won’t be very runny and that’s ok!
4. Preheat the oven to 190 degrees Celsius and line a 20x12cm ceramic baking pan with parchment paper.
5. Pour the dough in the baking pan and bake in the oven for about 35 minutes. Be aware that I am using a ceramic baking pan, which takes longer to heat, so if you are using another type of baking pan, make sure you check 5-10 minutes earlier.
6. Once the cake is baked, allow it cool down, garnish with your favourite toppings and serve.

If you decide to give this recipe a try please let me know how it turned out in the comments below.

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