Cinnamon Breakfast cake

It was more than a decade ago when my husband and I use to buy a coffee cake at Starbucks. We went gluten, dairy and processed sugar free and this cake was on my mind a lot. I wanted to create something similar but a healthier version. It turned out how I wanted and even my kids were eating it up so fast I couldn’t make enough. The pumpkin spice absolutely outweighs the kale powder you don’t even feel it in there but you still get the benefits that this green leaf has to offer.

1 and a half cup gluten free (namaste brand) flour

7 eggs

1 and a half cup almond flour

1 tbsp pumpkin spice

2 tsp kale powder

1/2 cup maple syrup

4 tbsp of almond milk (or any kind of milk you prefer)

1/2 cup shredded carrot or two smaller carrot

2 tsp baking soda

Mix all these together and bake it on 350 F until it’s golden brown about 30 minutes.

You can decorate it with walnut. Here’s a  video on it how I made it. (it’s towards to the end of the video)Enjoy!