Cherry Almond Breakfast Cakes Recipe

Name: Cherry Almond Breakfast Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 Tablespoon Melted Coconut Oil, Plus More For Ramekins; 2-1/2 teaspoons Real Maple Syrup, Divided; 1/8 teaspoons Pure Almond Extract; 3 Tablespoons Almond Milk (or Milk Of Your Choice); 1/4 cups Spelt Flour (or Whole Wheat Flour); 1/2 teaspoons Baking Powder; 1 pinch Salt; 2 Tablespoons Raw Slivered Almonds, Plus More For Sprinkling (optional); 1/3 cups Pitted And Halved Cherries; 2/3 cups Nonfat Plain Dairy Yogurt Or Dairy-free Yogurt

Servings: persons

1
Preheat toaster oven to 350u00b0F and lightly oil 5-ounce ramekins.
2
In a coffee cup, stir together coconut oil, 2 teaspoons maple syrup, almond extract and almond milk until well combined. In a small bowl, combine flour, baking powder and salt. Stir maple-milk-oil mixture into flour and mix just until combined. Pour batter into prepared ramekins, sprinkle almonds evenly over batter and arrange cherry halves sliced-side down, gently pressing them into batter.
3
Place ramekins on a cookie sheet (makes it easier to remove the cooked ramekins) and bake at 350u00b0F for 9-11 minutes until a toothpick inserted into the center comes out clean. Allow cakes to cool for at least 10 minutes before serving.
4
Top cooled cakes with a scoop of yogurt, drizzle with remaining maple syrup and sprinkle with a few sliced almonds.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 Tablespoon Melted Coconut Oil, Plus More For Ramekins, 2-1/2 teaspoons Real Maple Syrup, Divided, 1/8 teaspoons Pure Almond Extract, 3 Tablespoons Almond Milk (or Milk Of Your Choice), and more.

Yes, Cherry Almond Breakfast Cakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Almond Breakfast Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions