eat this cake for breakfast, please. it’s a light and delicate peach and orange-flavoured coconut flour cake.
I tend to bake in themes, and the current theme is definitely easy, sheet pan-style cake recipes. The types of cake you are allowed to eat for breakfast, like this strawberry dessert cake and this clementine poppyseed snack cake. The latest cake in queue: peach & orange breakfast sheet cake. Yep, I really went for it this time and included “breakfast” in the name. So no excuses. You must make this cake and you must eat it for breakfast.
Also, it’s an easy cake eat for breakfast – it’s not dense, it’s light and just the right moist-ness (sorry), with a delicate flavour – it’s not overt in any way, and it’s so yummy cold or warm, accompanied with a cold brew or a hot latte. I kept this cake super simple, you could definitely add your own icing if you want to sweeten it up a bit, but I love the bare sheet cake sliced into squares (and pro tip, I typically eat at 2-3 squares at a time).
This cake is another coconut flour-based recipe, no almond flour necessary. The coconut flour is blended in a food processor with a small peach (peeled and pitted), as well as some orange zest and juice, to create the flavour. Pure vanilla extract and honey help round out the sweetness, with coconut oil, baking soda and eggs rounding out the quite-small ingredient list (only eight ingredients total, most of which are essentials you would usually keep around! Shout out you!).
While I did make this in a 9×13 rectangular pan, you could also switch things up and make it in a round cake tin (i.e. two small round cake tins) and turn it into some sort of layered cake masterpiece. I’m just throwing out ideas of how to fancy this up. Although I do recommend trying it in its original, minimalistic form.
Sidenote, this cake freezes extremely well – it’s the kind of cake you can “meal prep” if you will – bake it on the weekend, slice it up, freeze, and take out squares when you want. You may even enjoy snacking on this cake frozen out of the freezer (or is that just me lolol).
Find the recipe for this yummy and summer-y peach and orange sheet pan cake below. Drop me a comment or review below, and follow me on IG for more daily grain free inspo @grainfreee.
A few more recipes if you’re looking for some yummy cake-related inspo:
peach & orange breakfast sheet cake: ingredients
- 1 cup coconut flour
- 1 tsp baking soda
- 1 small peach, peeled and de-pitted chopped (approx 1/4 cup of peach when chopped)
- 3/4 cup honey
- 1/2 cup melted coconut oil
- 1 tbsp pure vanilla extract
- 1 tsp orange zest
- 4 tbsp fresh squeezed orange juice
- 6 eggs
peach & orange breakfast sheet cake: how to
- in a food processor, add your coconut flour, chopped peach, baking soda, and zest, and blend until the texture is smooth.
- now, add in the honey, juice, vanilla extract and oil, blending once again until well combined.
- finally, add in the eggs and blend until smooth.
- pour your batter onto a prepared 9×13 approx rectangle dish (i lined mine with parchment paper for ease of removal and clean up). use a spatula to evenly spread out your batter across the length of the dish, smoothing it over continuously until its even across the dish.
- bake in a preheated oven at 350 for 30-35 mins, until the top is golden brown.
- allow to cool completely before attempting to lift out the cake from the dish. you can slice it into desired-size squares, as you can tell, mine were uneven with some large and some small. store in fridge or freezer.
peach & orange breakfast sheet cake
Ingredients
- 1 cup coconut flour
- 1 tsp baking soda
- 1 small peach, peeled and de-pitted chopped approx 1/4 cup of peach when chopped
- 3/4 cup honey
- 1/2 cup melted coconut oil
- 1 tbsp pure vanilla extract
- 1 tsp orange zest
- 4 tbsp fresh squeezed orange juice
- 6 eggs
Instructions
- in a food processor, add your coconut flour, chopped peach, baking soda, and zest, and blend until the texture is smooth.
- now, add in the honey, juice, vanilla extract and oil, blending once again until well combined.
- finally, add in the eggs and blend until smooth.
- pour your batter onto a prepared 9×13 approx rectangle dish (i lined mine with parchment paper for ease of removal and clean up). use a spatula to evenly spread out your batter across the length of the dish, smoothing it over continuously until its even across the dish.
- bake in a preheated oven at 350 for 30-35 mins, until the top is golden brown.
- allow to cool completely before attempting to lift out the cake from the dish. you can slice it into desired-size squares, as you can tell, mine were uneven with some large and some small. store in fridge or freezer.