What’s better than cake for breakfast? I have wonderful memories of various family celebrations that included cake, which always had leftovers. Rather than waiting for an “appropriate” time to enjoy those leftovers, my family would often dig into that birthday or graduation cake for breakfast the next morning. It’s naughty, delicious, and so horribly unhealthy! But oh so amazing.
These breakfast bundt cakes still feel naughty and are certainly delicious, but definitely not unhealthy. When the mood struck for chocolate recently, I started thinking of what I could bake into a cake that would make it wholesome, tasty, and packed with nutrients.
Oats were an obvious choice, and these cakes use both soaked and ground oats. Cocoa powder is so wonderful, it was a given that’s what I’d use to impart the chocolate flavor. Instead of butter or oils, I opted for avocado as the fat source, a healthy fat that we should all be eating more of. Sweetener is always tricky – cake isn’t cake without sugar, but I can’t justify a breakfast that’s loaded with the stuff, so I pureed some dates with Madagascar vanilla for a less-sweet but still satisfying flavor. And finally, to add a chocolaty protein punch, I stirred in a serving of my favorite chocolate protein powder, Vega Protein & Greens Chocolate.
The result? A decadent, dainty, delightful breakfast that looks and taste indulgent, but will leave you feeling ready to take on the day. No added sugars. No hydrogenated fats. No complex flour blends. And no chemicals.
Shock your loved ones when you serve them cake for breakfast! Just don’t tell them what’s inside 😉
Chocolate Avocado Breakfast Bundt Cakes
Makes 6 mini bundt cakes
- 1/2 cup old-fashioned oats
- 1 cup boiling water
- 1/2 cup dates
- 1 tsp vanilla
- 1 ripe avocado
- 2 eggs (or 2 tbsp flaxseed meal mixed with 5 tbsp water, set to thicken)
- 4 tbsp cocoa powder
- 1 C oat flour (measure after grinding oats in a food processor)
- 1 scoop (33g) chocolate protein powder
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
Preheat oven to 325°. Grease a mini bundt cake pan and set aside.
In a large bowl, combine the 1/2 cup oats with the boiling water. Set aside to cool, so the oats can soak up the water.
In the meantime, puree the dates, vanilla extract and avocado in a food processor. Ideally, it’ll be completely smooth, but don’t worry if the dates don’t break down completely.
In a small bowl, whisk together the rest of the dry ingredients.
Add the date-avocado puree to the soaked oats and whisk together. Next, whisk in the eggs (either real or flax). Finally, whisk in the dry ingredients until combined well.
Scoop the thick batter into the greased mini bundt pans. Alternatively, you can use mini loaf pans, or just a muffin tin. Smooth the batter down so it’s as even as possible.
Bake at 325° for 20-25 minutes, or until a toothpick comes out clean. Remove from oven and let cool in the pan for 10 minutes, and then turn out onto a cooling rack.
Serve warm if eating immediately, or let cool completely to enjoy for breakfast in the morning. If desired, drizzle with your favorite nut butter, some maple syrup, or even a few sprinkles for fun 🙂
Store in an airtight container in the fridge, up to 5 days.