Juicy Yogurt Berry Breakfast Cake That's Better Than Pie!
This Yogurt Berry Breakfast Cake combines sweet berries and creamy yogurt for a nutritious start to your day.
Equipment
- 8-inch round cake pan
- Mixing bowl
- Whisk
- spatula
Ingredients
For the Cake
- 2 cups All-Purpose Flour Substitute with almond flour for gluten-free
- 1 scoop Vanilla Whey Protein Powder Use a dairy-free protein powder if needed
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Plain Greek Yogurt Swap with plant-based yogurt for dairy-free
- 2 large Eggs
- 1/2 cup Honey or Maple Syrup Adjust to taste
- 1/4 cup Olive Oil or Melted Coconut Oil
- 1 teaspoon Vanilla Extract
- 2 cups Mixed Fresh or Frozen Berries Frozen berries can be added directly
- 2 tablespoons Flour (for tossing berries)
- 1/4 cup Sliced Almonds Optional
- 2 tablespoons Coarse Sugar For topping
For Serving
- 1 cup Extra Yogurt For serving
- 1 cup Additional Fresh Berries For garnish
- to taste Honey Drizzle For finishing touch
Instructions
How to Make Yogurt Berry Breakfast Cake
- Preheat your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, vanilla whey protein powder, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the plain Greek yogurt, eggs, honey or maple syrup, olive oil, and vanilla extract. Beat until smooth.
- Gently add the dry ingredients to the wet mixture, stirring until just incorporated.
- Toss mixed berries in a little flour and fold them into the batter.
- Pour the batter into the prepared cake pan, smooth the surface, and sprinkle sliced almonds and coarse sugar on top.
- Bake for 33–38 minutes until golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Optional: Garnish each slice with a dollop of yogurt, extra berries, or a drizzle of honey for added richness.