This cake is perfectly moist and so flavorful! The batter is studded with blueberries and boosted with flavor from orange essential oil. It’s also gluten-free, dairy-free, and naturally sweetened!

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I buy a box of five dozen eggs on the regular when we visit Costco. Our chickens are currently not laying much since it is winter, and we go through a LOT of eggs. I joke that it won’t be too long before we need an extra refrigerator just for milk and eggs.

No, but really. Anyone selling an extra fridge??

Breakfast in our house is no joke, though. No one does especially well with just cereal, so most days our breakfasts are heavy on the protein and whole grains. This means that five out of seven days of the week we have eggs for our first meal of the day.

It currently takes eleven eggs to feed our crew, so you can see why I need to buy at least five dozen eggs a week.

I love eggs any way I can get them, but they can get a little old when you eat them everyday. We try to change up what we eat with our eggs to keep things interesting. Breakfast meats, muffins, smoothies, pancakes, and every so often, breakfast cakes. 

What’s breakfast cake, you might ask?

Well, besides being a good excuse to start your day with cake, it’s a healthy cake made with ingredients that I would typically serve at breakfast anyway.

That’s a super technical definition, feel free to quote me on that.

Applesauce. Eggs. Blueberries. Oatmeal. Almonds. Sounds like breakfast to me! 

Blueberry Orange Breakfast Cake

Gluten-Free || Dairy-Free || Naturally Sweetened

This cake is surprisingly easy to throw together in a mixer. If you don’t have a mixer, you could get away with just mixing it by hand, but you would need a way to whip your egg whites first.

The ingredients are simple and healthy, which is essential for anything I’m going to serve at breakfast. 

• Blueberries: I use frozen blueberries because we always have them on hand from Costco. Whether you use fresh or frozen, just make sure they are rinsed and thawed.
• Almond flour: Again, Costco has the best price I’ve seen by far, but you can also order the Kirkland brand almond flour on Amazon if you do not have access to the store!
• Applesauce: It’s so easy to make applesauce in your Instant Pot, but I actually like to buy unsweetened applesauce from Aldi to keep on hand for baking purposes.
• Oat flour: This is one flour I never buy because it’s so easy to blend in my Vitamix.
• Orange essential oil: I use DoTERRA essential oils because they are very high quality and pure. They are also safe for internal use, which means it’s easy to add a little cinnamon, cardamon, peppermint, lime, etc to recipes. Because the oil is so concentrated, you only need a very little, so I like to drop it into a spoon first so I don’t accidentally double the amount! (Wild Orange is just $10 for wholesale customers!)

The first step is separating the eggs and whipping the egg whites. This is an important step because it’s going to add to the volume of the cake, which is helpful when using gluten-free flours.

After you whip the egg whites and set them aside, you can mix together the wet ingredients, then slowly add the dry ingredients.

You just want to mix until the dry ingredients are incorporated to avoid over-mixing (which can lead to a dense, tough cake).

The final step is to gently fold in the egg whites and blueberries, then add the orange essential oil. If you do not have high-quality essential oil (labeled safe for internal use) on hand, you can use a tablespoon of orange zest in your cake instead.

Transfer the batter to a prepared pan and bake for 25-30 minutes!

I want to know if you try this recipe! Tag me on Instagram, share it to the This Pilgrim Life Facebook page, or just shoot me an email (thispilgrimlife@gmail.com)! Don’t forget to come back and leave a comment and rating so I know what you think too!

Want to learn more about how to safely use essential oils and how to save money on high-quality oils? Start here.

Blueberry Orange Breakfast Cake

★★★★★ 5 from 3 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Category: Cake
• Method: Baking

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Description

This cake is perfectly moist and so flavorful! The batter is studded with blueberries and boosted with flavor from orange essential oil. It’s also gluten-free, dairy-free, and naturally sweetened!

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Ingredients

Scale 1x2x3x

CAKE

• 4 eggs, separated
• 1/2 cup honey
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 cup oat flour*
• 1 1/2 cup almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup blueberries (thawed if frozen)
• 2 drops Wild Orange DoTERRA essential oil (or 1 tbsp orange zest)

GLAZE (optional)

• 1/2 cup powdered sugar
• 1–2 tablespoons water
• 1 toothpick Wild Orange DoTERRA essential oil

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Instructions

1. Preheat the oven to 350.

2. Separate the eggs and set the yolks to the side. Whip the egg white in the bowl of a stand mixer with the whisk attachment on high speed until soft peaks form. Gently transfer the egg whites to a bowl and set aside. Add the egg yolks to the now empty bowl. Pour in the honey, applesauce, and vanilla. Use the paddle attachment and mix on medium speed for a few minutes until the mixture is smooth.

3. Turn the mixer on low and gradually add the oat flour, then the baking soda, baking powder, and salt. Add the almond flour and mix just until no streaks of flour remain. Stir in the blueberries, then gently fold in the egg whites. Drop two drops of orange essential oil into a measuring spoon*, then stir it into the batter.

4. Grease an 8″ glass pyrex dish. Pour in the batter. Bake for 25-30 minutes, until the cake is set and a toothpick inserted in the center comes out clean.

5. To make the glaze: Stir together the powdered sugar and 1 tablespoon of water in a small bowl. Add additional water a teaspoon at a time until the glaze is the consistency of honey. Stick a toothpick in the essential oil and then swirl it into the glaze.

6. Cool the cake completely. Optional, flip the cake over onto a serving plate. Drizzle the cake with the glaze.

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Notes

* You can easily make oat flour in your blender. Blend rolled oats on high until light and smooth.

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