Am I glad that Vegetables for Breakfast Week is finally over? Yes. I was not able to stick to my schedule this week, even if I did have a veggie-high holiday. I completed my promised week of 7 vegetable breakfasts today.
Vegetable dessert for breakfast? I can't deny it. You need a little something sweet to break your fast most of the time and that is why most of us don't eat salad for breakfast every day. And if I ever do, I'll be sure to toss in dried or fresh berries with my greens, or opt for a glass of juice on the side. And so I end, as we often do, with veggie dessert.
This is a lightly sweet, very moist cake - almost savory. You could easily make a rich tofu cream cheese or vegan buttercream frosting or drizzle dark chocolate over it and serve it as a stealthily healthy dessert. Or you could enjoy it for breakfast, as you might a muffin, still warm inside. I made a tiny cake for two in a ramekin for this purpose - and poured the rest of the batter into a large baking pan for a full cake.
Vegan Ginger Millet Carrot Breakfast Cake (adapted from Christina Pirello's Ginger Carrot Cake)
2 cups all purpose flour
1 cup spelt or whole wheat flour
1 tbsp baking powder
1/4 cup cashews
2 tbsp millet
2 tbsp raisins
1 tsp ginger powder
1 tsp cinnamon
1/4 teaspoon sea salt
2.5 cups shredded carrot
1/2 cup brown rice syrup
1/2 cup coconut oil
1/2 cup unsweetened applesauce
2/3 cup almond milk (or other nondairy milk)
1 tsp vanilla
Preheat oven to 325 degrees. Toast cashews on a baking sheet for 10 minutes or until lightly browned. Do not skip this part, as the toasted nuts are an insanely flavorful element to this cake.
Mix together dry ingredients. Add wet ingredients until combined thoroughly. Pour into oiled cake pan and bake for 50 minutes. If making cupcakes or mini ramekin breakfast cake, cut cooking time in half, to 25 minutes.
My favorite Veggie Breakfasts of the past?
And the full recap of Week 2: