Gluten Free Breakfast Cake

“Gluten Free Breakfast Cake”

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1 1/2 cup Bob’s Red Mill Gluten Free All-Purpose Flour
1 cup Bob’s Red Mill Coconut Flour
3/4 tbsp Salt
1 tbsp Cinnamon
1/2 tsp Baking Soda
1 stick unsalted Butter
1 cup Organic Turbinado Raw Cane Sugar
3 Eggs
1 cup Almond Milk
1 Mashed Banana


Heat oven to 350. In a large bowl, combine flour, cinnamon, baking soda and salt.  Set aside. Using your mixer, beat sugar and butter on medium speed until fluffy. Beat in eggs 1 at a time.  Keeping your mixer on low speed, alternate your dry mixture and your almond milk.  Add your mashed banana. Pour batter in a greased 4 X 4 baking pan and bake for about 40 minutes. Use a toothpick to make sure it’s done by inserting it into the center and comes out clean.

I made this one dough and used the left overs to make mini muffins.  I added fresh berries to some and chocolate chips* to other.  Cooking time was the same.

*when adding chocolate chips, no longer Gluten Free.




  • Elle on August 15, 2013

    Why would chocolate chips make it not gluten free? I have eaten gluten free for several years, and there are plenty of chocolate chip options!


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