If your love language is Acts of Service, then Brunch is the PERFECT way to show your favorite friends & family some love! And this cake says it all - it's spring-y, decadent and beautiful, and shows off your great baking chops (they don'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!
Make it 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
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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