Virginia is a rainy mess today. It has been for a few days now. It is kind of reminding me of fall time in Buffalo when it will rain for a week straight, so it has been oddly comforting. If you know me, you know that without fail, EVERY fall I get strep throat. Seriously. Last week I had a nasty flu, so I am hoping that I will skip the strep this year because I am in a different climate. *fingers crossed*
Because it is such a crummy day today, I really wanted a really good, hearty breakfast. Something warm with fall flavors to warm us from the inside out. While browsing pinterest, I came across a pin for a breakfast carrot cake. My husband adores carrot cake, so I thought I would take a stab at it. Boy am I glad I did. It is just what we both wanted. A little bit, sweet, warm, a moist and delicious little cake topped with a little bit of banana ice cream. Delicious! ( and totally vegan too! )
It was also not heavy, I don't like to start my day with something that is going to make me feel sluggish the rest of the day.
Anyway, the other day my husband and I went to Target. We just love walking around and looking at everything, pricing things out, browsing the grocery section, etc. It is no secret that I love Giada De Laurentiis products. I have her ceramic bakeware, panini pan, wooden spoons, vegetable peelers, pots and pans....she makes a great product, PLUS all of her packaging is Robins egg blue and well, that color makes me melt. So, while browsing the food section, we decided to finally treat ourselves to a bag of her Italian Roast coffee....
I am so glad we purchased this because it was the PERFECT companion to this little cake. The banana ice cream was a perfect topper. Banana "ice cream" has been a staple for vegans for awhile now, because it is literally 3 ingredients-banana, vanilla and salt. And it. is. delicious. So we will start there: NOTE: all of these steps, can and should be done the night before, so your breakfast will literally only take 5 minutes in the morning!
1 very ripe banana, cut into chunks
1/4 tsp vanilla extract
1 pinch of salt
Place the banana chunks in the freezer until almost frozen. Put the banana, vanilla and salt in a food processor (or use a potato masher!) until smooshed up and smooth. Pour the mixture into a bowl, and place it back into the freezer. It will be perfect by morning.
For the cake:
Dry ingredients:
3 tbsp flour
2 tsp sugar
1 packet of stevia (optional, but it adds the perfect amount of sweetness)
1/4 tsp baking powder
1/8 tsp salt
2 tsp all spice or pumpkin pie spice
1 tsp shredded coconut (optional, but I would add it if I were you!)
Wet ingredients:
1 tbsp oil (or applesauce if you want!)
3 tbsp vanilla rice milk
1/4 tsp vanilla extract
1/4 cup shredded carrot
*Do these steps the night before!*
Put all of the dry ingredients in one bowl, and all the wet ingredients in another, and stick both bowls in the fridge overnight.
When you wake up in the morning, simply add the wet ingredients into the dry, stir until completely incorporated, and pour into a small ramekin (or mug if you are on the go!), and microwave for 2 minutes. It should be firm to the touch when it comes out of the microwave.
Then, just top with a scoop of your banana ice cream, sprinkle with some cinnamon, and enjoy!
(For anyone who is wondering, the cake with the ice cream is 350 calories, use applesauce in place of the oil for fewer calories :D)
And there you have it! The cake pairs PERFECTLY with a cup of french press coffee! Voila!
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