All Day Cake- Recipe


All Day Cake, because, let’s be honest, we’ll be eating it all day anyway.

  • 1 cup oats
  • 1 cup flour (I only had white, so I also added a few spoons of wheat bran and wheat germ)
  • 1/2 cup fruit muesli
  • 3 tsp baking powder
  • about 1/4 c shredded, unsweetened coconut
  • a couple spoons of corn flour (optional)
  • 3/4 c honey
  • a gigantic, heaping tablespoon of molasses
  • 2 eggs (I strongly encourage you to use organic, free range, local, etc. etc. etc…)
  • 2 containers of plain, unsweetened yogurt (1 cup total)
  • 1/2 c oil (I always use olive oil, in spite of–or rather, embracing–the flavor)
  • nutmeg, to taste
  • cinnamon, to taste
  1. Whisk the dry ingredients
  2. Mix in the wet ingredients
  3. Oil or butter and flour a big bundt cake pan (after flouring, I also tossed in some more coconut, for funsies and for a bit of insurance)
  4. Pour the batter into the pan. Bake at 160-175 C (320-350 F) for about 50 minutes. Test with a toothpick.
  5. Let cool on a wire rack for about 10 minutes before turning out onto a serving plate. Flip over onto another plate so it is right side up– the top glazed surface is quite tasty!
  6. Feel less guilty about eating cake all day. At least we kicked the refined sugars out of the equation and added some fiber and vitamins and minerals 😉

Let me know how this works for you! We had it for breakfast, and it is already a hit in the house. I think I will cut the honey back to 1/2 cup, but I wanted to be conservative for this first try. The sugars from the fruit muesli do add more than enough sweetness to compensate for the reduction, I think!

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