Cake for breakfast…#goals! So have your cake and French toast all rolled into a breakfasty slice and devour it in the morning with a cup of coffee. Just pinch yourself to know you’re not dreaming! I use a 9-inch springform pan so the cake can be removed easily, but if you don’t have one, use a regular cake pan.
Ingredients
French Toast
- 1 cup nondairy milk
- 0.33 cup nondairy milk
- ¼ cup chickpea flour
- 2 tablespoons nutritional yeast
- 2 tablespoons vegan butter, melted
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 7 cups cubed bread
Cake Batter
- 1 tablespoon ground flax
- 3 tablespoons water
- 0.33 cup nondairy milk
- ¼ cup packed brown sugar
- ¼ cup chickpea flour
- 2 tablespoons vegan butter, melted
- 1 tablespoon whole wheat or all-purpose flour
Topping and Coffee-Infused Cream
- ¼ cup packed brown sugar
- ¼ cup whole wheat or all-purpose flour
- ¼ cup pecans, finely chopped
- ½ teaspoon ground cinnamon
- 2 tablespoons cold vegan butter, cubed
- 2 (13.5 oz/400 ml) cans full-fat coconut milk, refrigerated overnight
- 2 tablespoons maple syrup
- ½ teaspoon instant coffee granules
How to Make It
- Preheat the oven to 350°F.
- To make the French toast, combine the milk, sugar, flour, nutritional yeast, butter, cinnamon, and salt together in a large bowl. Add the cubed bread and allow it to soak.
- Meanwhile, to make the cake batter, combine all the ingredients together in another bowl.
- To make the topping, combine the sugar, flour, pecans, and cinnamon together in another bowl. Add the butter and pinch the ingredients together until you have a crumblike texture.
- Lightly grease a 9-inch springform pan or cake pan. Press the soaked bread into the pan so it fills the pan to the edges and is well pressed together. Pour the cake batter evenly over the top, filling in the gaps between the bread. Spread the topping evenly on top.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 to 20 minutes before removing the sides of the pan and lifting the cake off the bottom. If you’ve used a regular cake pan, your cake may come out clean and easily, or you can slice and serve the cake from the pan.
- While the cake is cooling, make the coffee-infused cream. Scoop the thick cream off the top of the cans of coconut milk and place in a large chilled glass bowl. Beat with a mixer until fluffy and smooth. Fold in the maple syrup and insant coffee until combined.
- Serve the cake slightly warm. Slice the cake and top each serving with the cream.
