Veggie Breakfast "Cake"

Veggie Breakfast “Cake”

Kids are EN FUEGO lately! Breakfast hour here consists of a lot of utensil throwing, plate banging, liquid spilling, food flinging and loud screaming so I need pre-made food I can heat up and serve FAST before they destroy the house. Wait… they do that anyways, they’re 2 and 4. Did I mention they’re super picky lately too? Yeah. Yep.

Did they like this, you ask? YES!!! And I quite enjoyed my warm oatmeal right along with them. Cold oatmeal is not as tasty so this was a real treat all around! Just think, you could cut it, heat it and serve it in like 2 minutes AND you might actually have a moment to enjoy a cup of coffee or maybe even get in a hot meal!! Ponder that thought for a second.

This is perfect for school lunches or snacks too!

PLUS they really think this is cake! (Toddler trickery! Bwah ha ha ha!!!)

Veggie Breakfast "Cake"

Veggie Breakfast “Cake”


  • 3/4 cup hot water
  • 1/4 cup ground flaxseed
  • 8-10 Medjool dates, pitted (chop and soak if you don’t have a high-speed blender)
  • 2 tsps vanilla
  • 1 cup unsweetened applesauce (3 medium sized soft bananas work too! Heck try pineapple!)
  • 2 1/2 cups grated zucchini (broccoli works too, just food processor pulse it in tiny bits first!)
  • 2 1/2 cups grated carrot
  • 1 large apple, chopped
  • 3 1/2 cups rolled oats, ground into oat flour
  • 4 tsps baking powder
  • 1 Tbsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts or pumpkin seeds (optional)
  • 1/2 cup raisins would be a nice addition too! You could go for an apple cinnamon raisin thing!?


  1. Preheat oven to 350 degrees. 
  2. In a small cup, add water and ground flaxseed, stirring with a fork. Let it sit for 5 minutes, until mixture thickens. 
  3. Blend dates, flaxseed mixture, vanilla and applesauce until smooth, adding a little water if necessary. Pour into large mixing bowl. 
  4. Add in zucchini (or broccoli), carrot, and apple and stir until combined. 
  5. In separate bowl, combine oat flour, baking powder, cinnamon, and salt. 
  6. Mix dry ingredients to wet, and stir to combine.
  7. Pour into 9” x 13” pan, spread evenly and sprinkle with walnuts or pumpkin seeds. (Again, optional!) You can also mix the nuts/seeds in with the batter. 
  8. Bake 30-40 minutes or until toothpick comes out clean when stuck in the middle. I like my cake a little gooey (kids do too!) so I stopped at 35 minutes but you be the judge.


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  1. oh this looks great! I think I’ve made a few variations, mostly in muffin form. I just made Zucchini Apple muffins with chia and poppy seeds tonight! super yum! and vegan of course :) Can’t wait to try this “cake!” Cheers!

    • aprilcmast Reply

      Cheers to you!! I usually make muffins too but now find the pan thing easier! Maybe I’ve just gotten lazy? LOL! :-)

  2. Sarah N. Reply

    This sounds fantastic! I tend to prefer savory breakfast though – this seems easy enough to alter, but I’m stumped as to what could be substituted for the dates. Any thoughts?

    • aprilcmast Reply

      Hmmm…. You could add ginger and curry powder???

  3. I will admit, I didn’t like the texture at first because I think my shreds are too big, more cinnamon than the 2 tsp required too. Tastes delicious when topped with peanut butter.

  4. This was good. Needs a bit more sweetener (I used 8 dates) and a bit more salt (I used table salt) for my taste. Love that it is a healthy option and a change from my usual oatmeal.

  5. justine Reply

    Do you need to grease the pan?

    • aprilcmast Reply

      I don’t and it comes out great!