Name: This Dairy-Free Raspberry & Cream Breakfast Cake by Prescribe Nutrition is the Perfect Mother's Day
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 2
Ingredients: 1⁄4 cup coconut flour; 1⁄4 tsp baking soda; 1⁄8 tsp salt; 5 eggs yolks only; 3 tbsp raw honey; 1⁄4 cup coconut oil melted; 1 tbsp JOI combined with 1 tbsp water (Mixed/blended); 2 tsp lemon juice; 1⁄4 cup raspberries (or any berry!), lightly mashed with a fork; Optional: Full fat coconut milk whipped for drizzling

This Dairy-Free Raspberry & Cream Breakfast Cake by Prescribe Nutrition is the Perfect Mother's Day Brunch Addition

May 7, 2020| By JOI team

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May 7, 2020| By JOI team

This Dairy-Free Raspberry & Cream Breakfast Cake by Prescribe Nutrition is the Perfect Mother's Day Brunch Addition

Created by our friends at Prescribe Nutrition

If your love language is Acts of Service, then Brunch is the PERFECT way to show your mama some love on Mother's Day! And this cake says it all - it's spring-y, decadent and beautiful, and shows off your great baking chops (she doesn't need to know how simple it really is ;)

This dairy-free recipe was developed by our friends at Prescribe Nutrition, who believe in reconnecting with foods that make your body feel great, while having fun in the kitchen. And we're all for that feeling of JOI when you have great food! It can be made vegan with your favorite substitute for egg yolks (try 3 tablespoons of chickpea flour with 3 tablespoons of water for every yolk) and honey (like maple syrup). Did you try it? Let us know what you think in the comments below!

This Dairy-Free Raspberry & Cream Breakfast Cake by Prescribe Nutrition is the Perfect Mother's Day

Rated 5.0 stars by 1 users

Servings

2 Cakes

Prep Time

10 minutes

Cook Time

26 minutes

Image of This Dairy-Free Raspberry & Cream Breakfast Cake by Prescribe Nutrition is the Perfect Mother's Day

Ingredients

1⁄4 cup coconut flour
1⁄4 tsp baking soda
1⁄8 tsp salt
5 eggs yolks only
3 tbsp raw honey
1⁄4 cup coconut oil melted
1 tbsp JOI combined with 1 tbsp water (Mixed/blended)
2 tsp lemon juice
1⁄4 cup raspberries (or any berry!), lightly mashed with a fork
Optional: Full fat coconut milk whipped for drizzling

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Directions

Preheat oven to 350 F.
In a small bowl whisk the coconut flour, baking soda and salt.
In a separate bowl beat the egg yolks until pale and thick (about 2-3 minutes), then add the honey, oil, JOI milk and lemon juice and beat for an additional 1 minute.
Add the our mixture to the egg mixture and beat on low until smooth and there are no lumps.
Fill two large ramekins (about 4”) or small bowls about 2/3 of the way full, it will over flow if it’s too full. Place them on top of a baking sheet.
Place berry pieces evenly on top of the batter in each ramekin, gently pressing them into the batter.
Bake for 23-26 minutes or until the cake springs back some when touched. Keep an eye as the baking time will vary based on the size of your ramekin. Remove from the oven and cool for about 5 minutes. Serve warm with a little drizzle of coconut (or JOI) milk.

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