Guest Post, The Urban Poser: Berries & Cream Breakfast Cake

If you haven’t yet heard, Wednesdays are our Guest Blogger Series day! It’s a day where Matt and I get a bit of a mid-week break while getting to share with you some of our favorite online bloggers.  And for their hard work, they get the benefit of your readership – we encourage you to please show all of them your support by visiting their blog and social media links at the end of this post!

Since Stacy is on the autoimmune protocol, her options for baked goods are essentially nil. No nuts, no whole eggs, no sweeteners makes for quite the bare pantry. Luckily, our friend Jenni from The Urban Poser has stepped up and provided us with a delicious recipe for mostly autoimmune friendly recipe. This is an amazing feat! One small caveat, Stacy reintroduced pastured egg yolks with no issues after 30 days, so this recipe does contain yolks. It is very common for yolks to be reintroduced successfully, as the problematic part of the egg is mostly in the proteins in the white. If you’re still on your first 30 days, save this recipe! You’ll love it!

Everyone knows that when it comes to cakes and pastries, nobody does it better than the French. So what is their secret? Well aside from their obvious butter obsession, French baking is full of egg yolk based cakes and pastries, and for good reason! They are wonderfully rich, moist and buttery.

I’ve enjoyed French-style baking for years now, but this was my first try with coconut flour, and I have to say, I was NOT disappointed at all! This cake tasted like it was packed with butter (even though I used coconut oil); moist and lightly sweet. I knew immediately that it would be perfectly complimented by tart berries and a splash of cream (I used full fat coconut milk).

It’s a simple to prepare treat that’s nothing short of indulgent in the flavor department. So jump right in and enjoy. You’ll thank me (and the French)!

Raspberries & Cream Breakfast Cake
Serves 2 (3 inch round ramekins)
  1. In medium sized bowl, blend together the dry ingredients.
  2. In another bowl (using a hand mixer), beat the egg yolks till pale and thick (2-3 minutes). Add the honey, oil, milk and lemon juice. Beat till combined. If you want, you can mix those last four ingredients together a head of time, and then add them to the beaten egg yolks)
    Because this is such a small amount of batter, I use a small bowl and just one beater attachment in my hand mixer to beat it.
  3. Now, add the flour mixture to the egg mixture and beat on low till completely combined (again, using a hand mixer). Be sure there are no lumps.
  4. Fill two small ramekins, each about 3/4 full. Do not overfill or you will have a batter volcano in your oven. I find it best to keep the batter no more than an 1 1/2 inches deep for best texture results.
  5. Take the raspberries and break them up a bit with your fingers (don’t mash them). Place raspberry pieces (or other berries) evenly on top of the batter in each ramekin, gently pressing them into the batter.
  6. Bake in a 350 degree over for 20-25 minutes OR until the cake springs back some when touched. Rotate half way through baking if the cakes aren’t browning evenly). It’s OK if the center is still slightly under cooked. Keep an eye on the cakes as every one’s oven bakes differently and sizes of ramekins can vary. All these things can affect the baking time.
  7. Remove from the oven when done and cool for about 5 minutes. Best served while still warm.

To serve, break apart the top of the cake with a spoon and pour in a little cold, full-fat coconut milk.

*Left over raw egg whites can be stored in a sealed container in the fridge for up to four days. You can also freeze them if you want to store longer. Use them for making meringues, adding volume to baked goods and much more.

Jenni Hulet (aka The Urban Poser), is a yoga teacher, mother and ‘Real Foods’ lover. After suffering the debilitating onset of an autoimmune condition, she started her blog to help manage the overwhelming task of changing everything in her life. Her blog specializes in grain/gluten/dairy & refined sugar free recipes and supports a Paleo-style diet. Jenni’s personal mantra comes from the famous Winston Churchill quote: “The pessimist sees difficulty in every opportunity. The optimist sees the opportunity in every difficulty.”  Find Jenni on: Facebook Twitter Pinterest

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  • Jan’s Sushi Bar

    That looks just LOVELY.

  • Toni P

    I am really looking forward to making this!! Yum!!

  • Elise

    I know what Sunday’s breakfast will be! These look so delightful, thank you!

  • Amber P

    Silly question, but if I did this in 1, six inch pyrex, I would have to lower the temp a bit and increase baking time, right?

  • My husband returns this weekend on an early flight after 2 months away – I think I will make these for the family <3 I'll let you know how it goes!

    • I made a double batch, so 4 ramekins, of this recipe and everyone loved it! I think my young children would prefer strawberries but they still ate it. We loved the hint of lemon, custardy texture, and barely sweet taste. My husband was very impressed and this was a splendid and special way to welcome him home. I may try a smidge of vanilla and maybe even increase the lemon juice a bit. The flavors are divine and whipped cream – what a brilliant idea?! I agree this recipe was rich but I still ate the whole thing!!

  • Angela Sommers


  • Jenny@HealthyMOChick

    OMG I can not wait to try this. My daughter is a berry fanatic so this is right up her alley!

  • Beth W

    Thanks for posting….. Looking for more egg free/nut free recipes.

  • Cee Zee

    Holy crap, I want to swim in this. I am going to try this recipe this weekend with some fresh whipped cream.

  • Kate @eatrecyclerepeat

    Oh my god this looks phenomenal! I love how little sugar it uses too.

  • Amazing!

  • Oh boy that was good. I found it to be super rich, so I would divide it in 4 ramekins next time. Easy to make and very easy to eat, lol!

  • Mary

    I made this today, but used half&half instead of coconut milk/cream, and with melted butter instead of coconut oil. It made 3 cakes using 6-oz ramekins. I put strawberries in all three, and two of them had raspberries also (we have a raspberry-hater in our house). They were a HIT! Super yummy!!! 🙂 Thank you!!

  • Becky

    I just made this, but for dinner. 🙂 Substituted butter for the coconut oil, added a tsp of vanilla extract. SO delicious! Hits the spot. Thanks, Jenni!

  • Alex

    I ran into a bit of trouble with this recipe. When the coconut oil hit the cold egg yolks, it solidified. I put the egg mixture in a warm water bath until the oil melted. The water bath was hot tap water, not hot enough to cook the eggs.

  • Candice

    Made this today with strawberries. As per the comments, I doubled the batch to make 4 ramekins and used half butter instead of all coconut oil. Also added 1tsp of vanilla extract. I will be making this again 🙂 It was so good with the coconut milk and my whole family loved it. My daughter couldn’t believe she was having ‘cake’ for breakfast. 🙂 Next time I’ll add a bit more strawberries, as when my hubby got to the bottom, he only had cake left and wanted more strawberries. Hopefully it will cook alright with the added fruit. These took me 30 minutes in the oven.
    Thank you for the yummy recipe. Now I have a new breakfast filler aside from paleo waffles.

  • tara nuncio

    i have made this recipe 4 times already and love it. it’s a weekly staple in my house for a saturday morning treat. Smitten Kitchen has an apple cake recipe that i made last autumn before going paleo and i think i will use this batter as a base and add cinnamon palm sugar apples to try to achive a paleo version. yum!

  • Sarah

    Have you (or anyone reading) experimented with making other baked goods that are yolk-only? I’ve seen recipes for regular flour-based things that use only yolks (like a pound cake recipe) but haven’t seen anything else with almond or coconut flour… anyone have any advice on ratios, etc. to help as I try to experiment? Thanks!!!

  • rebecca

    Well the reason why I was asking you did you remember my case because, I have already seen results. He called me on Jan 4th to wish me a happy birthday, and I called him on the 6th to wish him a happy birthday. We had a nice long conversation, and I expressed to him how he made me feel. He apologized over and over. Then after that conversation I didn’t hear from him until around the 8th of Feb. I started calling my phone, and I kept missing his calls because my phone was on silent. Well that third day of him not getting a response from me, he sent me a heartfelt email apologizing again, and saying how much he missed me and wanted to hold me in his arms. At the end of the email he stated that he loved me, in which he has never said those words to me. I still love him also, but its hard now to be with him because I will be moving 5 states away and I don’t want to start something back up with him, knowing we can’t be together. So I just want to thank you High – Dr madurai of maduraitemple@yahoo.com

  • Ellie K

    Thank you, this was delicious!

  • Kim

    I can’t wait to try this on day 22 of my 21 DSD. Thanks!

  • Sarah

    This recipe is absolutely amazing. I make this for my kids once a week and double it when i make it. My 4 year old has a sugar addiction and is struggling with letting go of gluten products (even after 6 months of paleo living!) and she ADORES this breakfast cake. Thank you so much for this bit of genius!!

  • Kim Freitas

    Just made these with blueberries for breakfast on our anniversary. Delicious and the addition of coconut milk after baking was brilliant! Thanks for sharing.

  • Taylor Hastings

    Could you bake these in anything other than the ramekins?

  • Jenny A

    Made this last night for dessert. It was delicious and my husband enjoyed it too! Think I might try it with strawberries and rhubarb and see how that goes. Thanks!

  • L

    Would this work the same with frozen berries?

    • Yes it should work with frozen berries, but I would defrost them first. It also might turn the batter more pink – but that should just be fun and not change the flavor. 😉