Description
A grain-free unsweetened breakfast cake perfect with a cup of black coffee.
Ingredients
Scale
For the Roasted Tomatoes:
- 2 cups whole cherry tomatoes
- 2 tablespoons olive oil
For the Streusel:
- 1/2 bunch flat-leaf parsley
- 2 cloves garlic
- Zest of 2 lemons
- Pinch of red pepper flakes
- 1 cup almond flour
- 1/4 cup olive oil
- 1/2 teaspoon fine sea salt
For the Cake:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup almond milk (or any dairy free milk you prefer)
- 2 large eggs
- 1/2 cup mayonnaise
- Coarse sea salt
- Fresh cracked black pepper
Instructions
- Place a rack in the upper third of thee oven and preheat oven to 425 degrees F.
- Line a rimmed baking sheet with parchment paper. Place the tomatoes on the baking sheet, drizzle with olive oil, and toss to coat. Roast for 15 minutes until the tomatoes are just softened and starting to brown.
- While the tomatoes bake, make the streusel. In the bowl of a food processor fitted with a blade attachment combine parsley, garlic, zest and red peppers flakes. Process until finely chopped. Transfer half of the mixture to a medium bowl and set aside. Add the almond flour, olive oil, and salt to the parsley mixture remaining in the food processor and pulse to combine.
- When the tomatoes are finished, remove them from the oven and reduce the oven temperature to 400 degrees F.
- To make the cake, grease an 8-inch square baking pan lightly with oil. Line with piece of parchment paper so the flaps hang over the edge to help lift the cake after it’s baked.
- In a large bowl, combine the almond flour, baking soda, baking powder, and salt using a fork. Add the almond milk, eggs, and mayonnaise and stir until evenly combined. Spoon half of the batter into the prepared pan and smooth with a spatula. Spread the reserved parsley mixture (without the almond flour) evenly over the batter, coating as best you can. Spoon the remaining batter over the parsley and spread to an even layer. Scatter the streusel over the top and layer on the roasted tomatoes.
- Bake for 20 minutes or until firm and golden. Sprinkle with with coarse sea salt and fresh cracked black pepper and enjoy warm.