Peanut Almond Breakfast Cake

This gluten-free, eggless, low-carb, high-protein not-too-sweet cake is nutty from all the almond flour and peanut powder, rich from the buttermilk, and naturally sweet from the applesauce, with flavorful accents like cinnamon and vanilla to balance out the final, breakfast-y creation that's sure to help you start your day right.

 Ingredients 

1 cup almond flour

½ cup peanut powder

½ cup buttermilk

¼ cup unsweetened applesauce

2 tablespoons olive oil

1 teaspoon baking powder

1 teaspoon vanilla extract

½ teaspoon cinnamon

Pinch of salt

 

Preheat oven to 350 degrees and grease 8 by 8 pan.

Whisk together the almond flour, peanut powder, baking powder, cinnamon, and salt.

Add the buttermilk, applesauce, olive oil, and vanilla.

Mix into a thick, smooth batter.

Rest for 5 minutes.

Pour into baking dish and smooth into an even layer.

Bake 25-30 minutes until the center is set. Cool for at least 15 minutes before slicing.