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Nectarine Breakfast Cake



  • 2 eggs

  • 1/4 cup apple sauce

  • 1/4 cup unsweetened coconut yogurt

  • 1/4 cup non-dairy milk

  • 1/4 cup coconut sugar

  • 2 Tbsp almond butter

  • 2 Tbsp maple syrup

  • 1 teaspoon vanilla extract


  • 1 cup almond flour (not-packed)

  • 1/4 cup arrowroot flour/starch

  • 2 Tbsp coconut flour

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 tsp kosher salt

  • For topping: 1 medium nectarine, cut into wedges with skins removed


  1. Preheat oven to 350 degrees F.

  2. Spray an 8x8 baking pan with avocado oil and line with parchment paper.

  3. Mix the wet ingredients together in a medium bowl until smooth. Add the dry ingredients and whisk again until no streaks of flour remain.

  4. Pour batter into prepared baking dish and top with the nectarine slices.

  5. Bake for 15-20 minutes. Let cool and sliced into 9 pieces. Enjoy


Store in the fridge for up to 5 days. Eat cold or heat up and top with dairy free yogurt and fruit, or any toppings you like!


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