Breakfast Bundt Cakes

I’m not sure about you guys, but Wednesdays are typically my busiest day of the week. Although I only have 1 class I usually spend my day catching up on everything I didn’t get to do on Monday or Tuesday. I woke up this morning, made my to do list for the day and I swear it was a mile long. In order to get my day off  on the right foot I started my morning with two mini bundt cakes in the car on the way to spinning class. After a great workout I ran a few errands which consisted of Whole Foods to pick up a few groceries, the bank, and post office then it was off to class. After class I came home and grabbed a quick lunch, showered, and cleaned my room, hallway, and kitchen all by 2pm. Not too bad. Hungry again from all of my hard work I sat down with my latest infatuation, mini bundt cakes, and caught up on a little blog reading while enjoying my lovely little treat.

Mini Breakfast Bundt Cakes

inspired by Ashley

vegan+gluten free

Ingredients:

for the cake:

1 large or 2 small bananas

2 T chia seeds

3T flax + 9 T warm water

1 T coconut oil melted

1 tsp vanilla

1 C buckwheat flour

1/2 c walnuts chopped

1/4 c dates chopped

3 T buckwheat groats

1 tsp baking powder

2 tsp cinnamon

1/2 c almond milk

1/4 tsp salt

for the frosting:

1 C almond butter

1 bag unsweetened coconut flakes

1/2 tsp almond extract

1/4 tsp salt

Directions: Preheat oven to 350 degrees. Mix together ground flax and water, set aside. In a large bowl mash together banana, coconut oil, almond milk, dates, and vanilla. In another bowl whisk together dry ingredients. Once flax eggs have thickened stir into wet ingredients and mix until combined. Add dry to wet and stir until just mixed. Pour mixture into a bundt or muffin pan greased with coconut oil and pop into the preheated oven and bake 15-18 minutes or until toothpick comes out clean. While cakes are baking add coconut to a food processor and process until oils begin to release and coconut becomes buttery about 10 minutes. Add in almond butter, extract, and salt. Process until smooth and drippy. Once bundt cakes come out of the oven place on a cooling rack and drizzle with frosting while still warm. Makes 12 mini cakes.

Combine dry ingredients in one bowl

and wet in another.

Stir dry into wet and pour batter into a prepared bundt pan, bake @ 350 for 15-18 minutes or until firm.

Place your mini bundt cakes on a cooling rack and drizzle with the icing (1 used about 1 T of icing per cake) while still warm… notice only 11 cakes made it to the cooling rack.

The dense yet moist cake goes perfectly with the creamy, sweet coconut almond frosting. I was absolutely in love with these cakes after the first bite and I have a feeling they won’t last too long in my house.

These little cakes are sweet enough to be eaten as a treat but also great for a hearty breakfast or a mid morning snack. They are loaded with protein, fiber and healthy fats which makes them filling and ideal for breakfast on the run. Next on my list of flavors to try: dark chocolate cherry with vanilla coconut frosting, pure bliss!

Alright so today marks week 1 of the Core Challenge and I can already see a huge improvement in my core strength.

Here are my numbers for day 4  what are yours?

Single Leg Stretch- 20 per leg 3 sets

Bicycle- 20 per side 3 sets

Reverse Crunch- 20 reps 3 sets

Planks- 45 sec 60 sec 45 sec

Twists- 20 per side 3 sets

The hundred- 100 pumps

Side Plank- 30 seconds each side 2 sets

Side Plank Twist- 12 reps per side 2 sets

My abs are still a little sore from yesterday’s workout so I plan to take today off and try to do at least this well tomorrow if not increase my sets/reps! My abs are loving these workouts and I cannot wait to start seeing some changes Don’t forget to send me your numbers for week one if you are participating in the challenge, I picked up a few larabars and raw revolution bars today as well as my favorite face mask and body lotion to throw in the goodie bag I will be giving away at the end! You can join at any time just make sure to email me and let me know your stats!

Also today is my last day of the Crazy Sexy Diet cleanse and I am going to start incorporating gluten back in to my diet slowly over the next few days but continue to avoid all processed sugars and animal products as I am loving the way my body feels! Okay its cocktail time and I am off to make a delicious green juice to help me get through the rest of my list. Have a fabulous afternoon!

Tagged as: abs workouts, breakfast, crazy sexy diet, gluten free, healthy breakfast, quick, vegan