Vegans Have Dessert For Breakfast!


Vegans can have dessert for breakfast! This recipe is simple, quick and fun to prepare. It consist of a two layer single serving cake. The first layer is a blonde with a crunchy and sandy texture because of the organic coconut shreds. The top layer is chocolate flavor and the texture is soft and moist. The reason of so much moisture and softness is the organic coconut oil. The recipe was for two servings. I cooked it in two porcelain oven proof deep dishes. I topped the cake with a splash of coconut milk, banana slices, berries and Almond Spread.

When you take your first bite, it is the happiest moment of a morning!


Another idea for this dish is to eat it as a dessert topped with a nice cream and there you have the cold and warm temperatures that many of you like on a dessert.

The most important thing is that it is:








yield: 2 servings

For the first layer:

1/3 cup whole wheat flour

1T organic and unsweetened coconut shreds

3T organic coconut oil

1 T organic agave

1/2tsp vanilla bean essence

For the chocolate layer:

2 T unsweetened cocoa powder

1 tsp cornmeal

1/4 tsp baking powder

a pinch of sea salt

1 T coconut oil

1T vegan milk

1/4 tsp coffee flour

3 T whole wheat flour



For the blond layer:

1- First, pre heat the oven at 180°C.

2- Mix all of the ingredients in a bowl.


3- Once completely mixed, add it into two cooking dishes and set aside.


For the chocolate layer:

1- Mix all of the ingredients in a bowl.


2- Once it is completely mixed, add it on top of the blond batter.


3- Spread the batter evenly and cook it on the oven for 30 mins.


4- Then, take out and eat or let cool and store in the fridge with wrap paper to cover.


6- Enjoy as best!


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