Almond Cornbread Breakfast Cake

by Marla on April 8, 2013 · 57 comments

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Almond Cornbread Cake | vegan & gluten free recipe on

Currently in Vail, CO. Currently it’s very much winter outside. Currently I’m relaxing in my hotel room ~ very much craving this Almond Cornbread Breakfast Cake. Not too sweet and sure good for ya. Have a hearty piece for breakfast, brunch or for a snack.

For a little somethin’ more….slather it with some jam & your favorite nut butter.

Please don’t forget the really strong espresso…

Almond Cornbread Cake | vegan & gluten free recipe on

Milk is good too. Coconut milk, almond milk…something hot or cold to sip while you munch on breakfast cake.

Almond Cornbread Cake | vegan & gluten free recipe on

These cakes are gluten free and vegan. Good for most…

Almond Cornbread Cake | vegan & gluten free recipe on

Take a slice or two to go. If you don’t have almonds and almond butter try a different nut or seed.

Almond Cornbread Cake | vegan & gluten free recipe on

Do be sure to come back and let us know how it goes if you try something new. Deal? Deal.

Almond Cornbread Breakfast Cake

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Almond Cornbread Breakfast Cake


  • 1 cup + 1 tablespoon Corn Flour
  • 1/2 cup Fine Cornmeal
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon fine Sea Salt
  • 1 teaspoon natural Almond Extract
  • 1 1/2 cups unsweetened light Coconut Milk
  • 3 droppers full Vanilla Stevia Drops
  • 1/2 cup Almond Butter
  • 1/2 cup Slivered Roasted Almonds
  • 2 teaspoons melted Virgin Coconut Oil
  • Cooking Spray


    Roasted Almonds
  • Place almonds in a fry pan and roast over medium heat for a few minutes until slightly browned, toasted and fragrant. Mix frequently so they don't burn.
  • Almond Cornbread Cakes
  • Pre heat oven to 350 degrees F with the rack in the middle. Spray 3 mini loaf pans with cooking spray. Place loaf pans on a baking sheet. Whisk together dry ingredients. Combine wet ingredients. Combine all ingredients well to form a batter (excluding the almonds and coconut oil) Divide 1/2 of the batter evenly among the 3 loaf pans. Sprinkle 1/2 the almonds over the batter. Top each loaf pan with the rest of the batter. Sprinkle on the rest of the almonds over the cake tops. Drizzle coconut oil over all the loaves. Bake about 25-30 minutes or until a toothpick comes out crumb free.
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