Get excited for breakfast with this healthy Chocolate Breakfast Cake with Peanut Butter Frosting. Super moist chocolate cake topped with light and creamy peanut butter frosting. You will not believe this cake is good for you!
Don't you love dessert for breakfast-type recipes? They happen to be my favorite! They give me a reason not to hit the snooze button.
And believe me- you will hop out of bed too for this healthy chocolate breakfast cake!
This cake is delicious enough to be served as an actual dessert, but it's healthy enough to have for breakfast. So yes, we are having cake for breakfast my friend!
And it's super easy to make. Everything is mixed by hand. So what do you need?
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Ingredients and Substitutions
For the Cake
- Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home if you have a high-speed blender such as a Vitamix. Simply blend old-fashioned oats in the blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Almond Flour- As with oat flour, you can make homemade almond flour using a high-speed blender. Here is a quick recipe. It's also readily available in most supermarkets and is sold on Amazon.
- Cocoa Powder- I used natural cocoa powder.
- Cornstarch- Arrowroot powder or tapioca flour will work too.
- Maple Syrup- Feel free to substitute your favorite liquid sweetener for maple syrup.
- Olive Oil- or vegetable oil.
For the Frosting
- Greek Yogurt- You need a thick Greek yogurt here. I used 2 percent Fage.
- Peanut Butter- Any smooth (not too drippy) peanut butter will work. I used Jif natural.
- Maple Syrup- or liquid sweetener of choice.
How to make the best healthy chocolate breakfast cake
I make the cake the night before and the frosting the following morning, right before I plan to enjoy it.
For the cake
- Prep- Preheat the oven to 330ºF and position the oven rack in the center of the oven. Grease and line a 6-inch cake pan with parchment paper.
- Mix the Dry- In a large bowl, sift together the oat flour, almond flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. I use a fine mesh strainer to sift the ingredients- so easy. Place the stainer over your bowl and add the dry ingredients. Tap the side of the strainer with your hand and gently shake it back and forth. You can run a spoon back and forth over the lumps to push them through. If you don't have a fine mesh strainer, whisk the dry ingredients together and be sure to break up any lumps. Set aside.
- Mix the Wet- In a medium-size bowl, whisk together the egg, olive oil, Greek yogurt, and vanilla extract.
- Add Wet to Dry- Add the wet ingredients to the dry ingredients and whisk together until well incorporated. Add the hot water and whisk together until smooth.
- Bake- Pour the batter into the prepared cake pan. Bake for 24-28 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Mine was perfect at 26 minutes. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
For the frosting
- Whisk- In a medium-sized bowl, whisk together the yogurt, peanut butter, maple syrup, and vanilla extract until smooth.
- Frost- Frost your cake as desired, and enjoy!
FAQs
If you use gluten-free oat flour, this cake is completely gluten-free.
Yes! Oat flour is rich in vitamins and minerals. It's also high in fiber, which can aid in weight management.
Aluminum cake pans are best for baking cakes. They heat up quickly and evenly, ensuring that your cakes come out perfectly every time.
Parchment paper rounds guarantee your cake won't stick. I suggest that you grease your cake pan and line it with parchment paper. Then grease the parchment paper
Want more dessert for breakfast recipes?
check these out!
Chocolate Protein Mousse with Collagen
Vegan Protein Pumpkin Breakfast Pudding
Chocolate Banana Protein Muffins
Please let me know how you like the healthy chocolate breakfast cake with peanut butter frosting in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to try this recipe.
Enjoy!
Crystal
📖 Recipe
Healthy Chocolate Breakfast Cake with Peanut Butter Frosting
Ingredients
For the cake
- ½ cup oat flour*
- ¼ cup almond flour*
- 3 and ½ tablespoons cocoa powder
- 2 tablespoons cornstarch
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup maple syrup or liquid sweetener of choice
- 1 egg
- 1 and ½ tablespoons olive oil or vegetable oil
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons hot water
For the frosting
- ¾ cup Greek yogurt* I used 2 percent Fage
- 3 tablespoons peanut butter
- 1 tablespoon maple syrup or liquid sweetener of choice
- ½ teaspoon vanilla extract
Instructions
Prepare the cake
- Preheat the oven to 330ºF and position the oven rack in the center of the oven. Grease and line a 6-inch cake pan with parchment paper.
- In a large bowl, sift together the oat flour, almond flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. I use a fine mesh strainer to sift the ingredients- so easy. Place the stainer over your bowl and add the dry ingredients. Tap the side of the strainer with your hand and gently shake it back and forth. You can run a spoon back and forth over the lumps to push them through. If you don't have a fine mesh strainer, whisk the dry ingredients together and be sure to break up any lumps. Set aside.
- In a medium-size bowl, whisk together the egg, olive oil, Greek yogurt, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk together until well incorporated. Add the hot water and whisk together until smooth.
- Pour the batter into the prepared cake pan. Bake for 24-28 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Mine was perfect at 26 minutes. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Prepare the frosting
- In a medium-sized bowl, whisk together the yogurt, peanut butter, maple syrup, and vanilla extract until smooth.
- Frost your cake as desired, and enjoy!
- Tip- I make my cake the night before, allow it to cool, and then cover it. I whip up the frosting the next morning- breakfast in no time!
Notes
- Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home if you have a high-speed blender such as a Vitamix. Simply blend old-fashioned oats in the blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Almond Flour- As with oat flour, you can make homemade almond flour using a high-speed blender. Here is a quick recipe. It's also readily available in most supermarkets and is sold on Amazon.
- Greek Yogurt- Be sure to use a thick Greek Yogurt such as Fage or Chobani for the frosting.
- Store your healthy chocolate breakfast cake covered in the refrigerator for up to three days.
Ava says
Cake for breakfast! I can't wait to try this.
Julie Rees says
what's the calories per slice
Crystal Yentzen says
There are 331 calories per slice, and that includes the frosting. The full nutrition facts are at the bottom of the recipe card (which is at the bottom of the post). Let me know if you try it!
Rain says
(Disclaimer: I made 2 changes, albeit minor)*
Make this breakfast cake. It was not only simple to make, but also tasty. It’s similar to baked oats, but more even more similar to cake’s texture, due to the mixture of flours used. To describe it, The crumb isn’t a stick to the roof of your mouth consistency as a fudge brownie, but it’s dense like a coffee cake. Not as light as a store bought cake’s crumb, where it’s so moist that it sticks to the fork. So it’s rightfully named, it is a breakfast cake, in essence and structure. It isn’t overly sweet, it very well maintains the bitter notes of chocolate, however do read my notes below that may have had affect on the sweetness and overall density of the cake. The yogurt frosting pulls it all together adding a nutty, sweet, and creaminess to the cake. I will be honest and say that I didn’t measure the frosting, but rather made an amount for my own piece.
*I used buttermilk in the cake which is commonly used as a substitute for Greek yogurt. It worked perfectly, I used the same amount of buttermilk as the listed amount of yogurt.
*I used 1/4 cup of honey instead of 1/3 of a cup. Which means I left out a little over a tablespoon. If you want it to be sweet to how it’s formulated to be, add that, because leaving out that small amount, by nature, likely affected the sweetness by lowering it, and the density/moisture by leaving out that little bit of water content in the honey.
To the recipe developer; I did not want to make any changes at all, but I had to, because of what I had on hand and had to use. Thanks for this delightful bake, I can tell you worked on this one. I love that you added baking soda and baking powder, together. The flavor is so much more robust than just baking powder.
Crystal Yentzen says
Thank you so much for your lovely comment! I'm so happy you like the breakfast cake!
Serena says
I have a gluten allergy and so when I saw this cake had no gluten I got so excited! I’m not normally baking but your recipe was easy to follow and delicious. Thanks!!
Crystal Yentzen says
I'm so happy you like the breakfast cake! Most of my recipes are gluten-free, so I hope you check them out.