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Strawberry Lemon Breakfast Cake Recipe

Strawberry Lemon Breakfast Cake Recipe

Written by
April 6, 2015
Updated May 15, 2020
Category: Recipes
Tags: Breakfast

This coconut and tapioca flour based cake is perfect for breakfast with ingredients like 6 eggs and yummy fresh strawberries, it really fills you up and leaves you pushing away those pastries sitting in the break room at the office!

Strawberry Lemon Breakfast Cake Ingredients

  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • ½ tsp baking soda
  • ½ tbsp. melted coconut oil
  • 2 tsp. grated lemon zest
  • 6 large eggs
  • ¼ cup raw honey
  • 2 tbsp. lemon juice
  • 1 cup slice organic strawberries (plus more to place on top)

Onnit Coconut OilStrawberry Lemon Breakfast Cake Instructions

Preheat oven to 350*

  1. Sift (sifting is important! Don’t skip!) Coconut flour, tapioca flour, and baking soda into a bowl.
  2. In a large bowl, beat eggs, then add coconut oil, lemon zest, and honey until combined.
  3. Slowly add flour mixture to egg mixture, then add lemon juice and stir until well combined.
  4. Gently fold in sliced strawberries and pour into pre-oiled baking dish.
  5. Baked for 35-40 minutes (until a toothpick inserted comes out clean.)
  6. Let the cake cool for 5-10 minutes (or eat piping hot like I do, just be careful not to burn your tongue!)
Marie Is an avid cyclist whos kitchen is her place of Zen. She loves taking risks and trying many new and exotic flavors. She has been cooking paleo dishes for over two years, but has had a love affair with food since she was 14 years old and learned that putting love into your cooking is the best secret ingredient. Marie believes in taste, nutrition, variety, and spoiling yourself every once in a while and is a huge fan of creative and extravagant dining, who believes that cooking is an art that anyone can do. She hates wasting food so left over scraps are typically incorporated into additional recipes. Always use every ingredient without waste!
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