makes one 8-inch cake
Wanna know the best part about this recipe? Its versatility! Enjoy it for breakfast with a hot cups of coffee or dress it up for dessert when guests come over. Everyone will love the balance of sweet and tart with the fresh raspberries and crunchy pecan streusel.
Be sure to check out some of our other fav brekkie recipes!
Pro Tip: Cake batter and streusel topping can be assembled in the pan, covered with plastic wrap and refrigerated overnight. This way you can bake the cake fresh the next morning!
STREUSEL TOPPING
1/4 cup all-purpose flour* [for gluten-free alternative, see below]
1 cup chopped pecans
1/2 cup brown sugar
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
3 Tbsp canola oil
CAKE BATTER
2 cups all-purpose flour* [for gluten-free alternative, see below]
1/2 cup organic sugar
1/4 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 cup canola oil
1 Tbsp apple cider vinegar
2 tsp pure vanilla extract
2 cups raspberries (fresh or frozen)
1 cup almond milk
1/2 tsp sea salt
*Photo + Recipe Adapted From: Chloe’s Kitchen
PREP
Preheat oven to 350°F.
Lightly grease an 8-inch-square pan.
Streusel topping
In a medium bowl, combine all-purpose flour, chopped pecans, brown sugar, ground cinnamon and ground nutmeg.
Add canola oil and toss with 2 forks, as though you were tossing a salad, until it appears crumbly.
The crumbs should be the size of small peas.
CAKE BATTER
In a large bowl, whisk together all-purpose flour, organic sugar, brown sugar, baking soda, baking powder, and sea salt.
In a separate bowl, whisk together almond milk, canola oil, apple cider vinegar, and pure vanilla extract.
Pour the wet mixture into the dry mixture and whisk until combined - do not overmix.
Gently fold in the raspberries.
BUILD
Fill the prepared pan with batter and evenly sprinkle with the streusel topping.
Bake for 40 minutes uncovered, then cover with foil, and bake for another 10 minutes.
A toothpick inserted in the center of the cake should come out dry with a few crumbs clinging to it.
Let cool and slice.
NOTES + SERVING TIPS
Serve immediately or pack them up for a quick on-the-go morning brekkie.
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 teaspoon of xanthan gum.
