Dear reader,
After a late night out, let’s bake a cake. This bourbon breakfast cake is relatively boozie and lightly sweet, paired with a dollop of creamed coffee so you can have it all. Munch on your favorite drinks, for breakfast.
What is a breakfast cake?
This particular breakfast cake is sweetened using only bananas… that’s it! No added sugar, so no need to stress about a midday sugar crash that your typical cake may bring.
When feeding a crowd, you want to be WITH the crowd. Make this batter ahead of time, then throw it in the oven and let it do it’s thing. No need to stand over a skillet-waiting, flipping, waiting some more. Making only a few pancakes at a time, and burning at least half of them while the others are served cold, if you’re anything like me.
This cake is the solution for all the pancake lovers out there who don’t love multi-step process of making a fat stack to feed a crowd. It’s moist, fluffy center and chewy outer layer is reminiscent of that perfect pancake bite, but in a one pan and done style.
Looking for other breakfast items to add to your menu? Other favorites include: Vegan Crispy Potato and Egg Hash, Chocolate Covered Cherry Power Bars, Almond Ricotta Toast.
Until next time,
Bridget
Bourbon Breakfast Cake
Ingredients
Maple Bourbon Pancakes
- ½ cup raisins (soaked in bourbon overnight)
- 3 cups almond flour
- 1 cup tapioca starch potato starch works here too
- ¼ cup corn starch
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- pinch of salt
- 1 cup unsweetened plant milk (almond, oat, or soy)
- 1 ½ teaspoon apple cider vinegar or lemon juice
- 3 tablespoons plain, unsweetened plant-based yogurt
- 2 very ripe bananas, smashed
- 1 ½ teaspoons almond extract
Coffee Coconut Cream
- 1 tablespoon finely ground coffee or instant coffee
- 1 can coconut milk stored in the refrigerator overnight
- 1 large very ripe banana
- 1 teaspoon vanilla extract
- a generous pinch of salt
Instructions
- Measure out the raisins into a small glass tupperware. Pour the bourbon into the tupperware until the liquor fully covers the raisins. Put the lid on the container, and allow the raisins to soak in room temperature overnight (or for multiple nights…the longer, the boozier!).
- When you are ready to make the breakfast cake, preheat the oven to 350°F and lightly grease a 9-inch springform pan (preferred), or 9-inch cake pan.
- Add all of the dry pancake ingredients to a large bowl, and whisk until fully combined. In a separate, smaller bowl, combine all of the wet ingredients. Whisk until fully combined.
- Combine the wet and the dry ingredients into the large bowl and mix together with a wooden spoon until the batter is smooth. NOTE: The batter should be thick but still pourable. Add more plant milk if the batter is too thick, or more flour if the batter is too thin. Then, set the batter aside.
- Drain your (now) boozie raisins and reserve the liquor for future use. Taste test one if you must, an optional pregame. Add the drained raisins to the pancake batter and stir until they are evenly incorporated throughout the batter.
- Bake for ~40 minutes, until the cake surface is a beautiful light golden brown.
- While the breakfast cake is cooking, remove the coconut milk from the refrigerator, careful not to shake! Open the can and scoop out the solidified coconut from the top (about ½ cup). Reserve the remaining coconut liquid for future use.
- Whisk solidified coconut cream until stiff peaks form (7-8 minutes). Then gently fold in coffee/espresso powder and mashed banana until well combined. Store in the refrigerator until ready to use.
- When the cake is done, allow it to cool for about 20 minutes. Gently remove it from the pan and allow it to cool completely on a cooling rack.
- Top your slice of breakfast cake heaven with a dollop of coffee cream, a drizzle of maple and a sprinkle of chopped walnuts or granola for some added crunch. Store the cake covered at room temperature for ~3 days.
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S