Healthy Chocolate Breakfast Cake with Peanut Butter Frosting

5 from 3 votes

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!

Prep Time20

Cook Time30

cool time1

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Birthday cake, healthy

Servings:

Calories: 331kcal

Author: Crystal Yentzen

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.

Nutrition