Protein-Packed Breakfast Cake with Roasted Grapes and Hazelnuts

A wholesome, protein-rich breakfast cake featuring roasted grapes, crunchy hazelnuts, and plant-based ingredients for a nourishing start to your day.

By Medha deb

Created on Sep 28, 2025

A wholesome, protein-rich breakfast cake featuring roasted grapes, crunchy hazelnuts, and plant-based ingredients for a nourishing start to your day.

Breakfast Cake with Roasted Grapes & Hazelnuts: A Wholesome Start to Your Day

Looking for a delicious and protein-packed way to shake up your morning routine? This breakfast cake, enriched with roasted grapes and toasted hazelnuts, offers a unique combination of comforting texture, bright fruit flavors, and heart-healthy, plant-based protein. Thanks to innovative ingredients like a vegan egg substitute and cashew milk, this cake is both nourishing and perfectly suitable for those seeking dairy-free or cholesterol-free options.

Why Make a Breakfast Cake?

Traditional breakfast options can become mundane, and many lack the nutrients needed to sustain energy throughout the morning. A breakfast cake provides:

Convenience: Bake once, enjoy for several mornings.
Nutrition: Made with a vegan egg replacement and nut-based milk for added protein.
Flavor: Roasted grapes add natural sweetness and depth, while hazelnuts bring crunch and rich flavor.
Versatility: Easily adaptable for different fruits, nuts, or spices.

Key Ingredients and What Makes Them Special

This recipe draws its character from a well-balanced list of ingredients, each bringing unique benefits and flavors to the table:

Ingredient	Purpose	Health Benefits
Red and Black Grapes	Adds sweetness and antioxidants	Rich in vitamins C & K; provides polyphenols
Maple Syrup	Natural sweetener	Lower glycemic index than refined sugar
Hazelnuts	Crunch, protein, healthy fats	Good source of vitamin E, fiber, minerals
Just Egg (Vegan Egg Substitute)	Binds and gives cake structure	High-protein, cholesterol-free
Cashew Milk	Moisture and subtle nuttiness	Dairy-free, lower calories
All-Purpose Flour	Gives cake body	Versatile base
Canola Oil	Fat for moisture and texture	Neutral flavor; heart-healthy
Thyme	Herbal accent	Antioxidant and flavor enhancer

What Is Just Egg, and Why Use It?

Just Egg is a pourable vegan egg replacement made primarily from mung beans. The mung bean’s proteins give Just Egg a texture and binding ability that closely mimics that of conventional eggs. It is:

Cholesterol-free, so it may help lower risk of heart attack and stroke.
Suitable for vegan and allergen-friendly diets.
Versatile for baking, scrambling, or use in recipes where eggs are normally needed.

Step-by-Step Recipe: Breakfast Cake with Roasted Grapes & Hazelnuts

This cake has several stages, from roasting the grapes to blending a nutty batter and baking for a golden, moist finish. The following stepwise instructions break down the process for maximum clarity:

Ingredients

1 1/2 lb. mixed red and black grapes (half in small clusters; half stemmed; large ones halved)
2 tsp. lemon juice
1/4 cup + 2 Tbsp. pure maple syrup, divided
4 Tbsp. canola oil, divided
3 sprigs fresh thyme, plus 1/2 tsp. thyme leaves for serving
3/4 cup Just Egg pourable (vegan egg substitute)
1 cup unsweetened cashew milk
1 Tbsp. pure vanilla extract
1/2 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
2/3 cup toasted skinless hazelnuts, divided (1/3 cup roughly chopped)

Directions

Preheat oven to 475°F (246°C).
On a rimmed baking sheet, toss grapes with lemon juice, 2 tablespoons maple syrup, 1 tablespoon oil, and thyme sprigs. Roast for 8 minutes.
Drizzle with 2 tablespoons water, shake the pan, and roast another 6 to 8 minutes, until grapes are darkened and slightly shriveled. Set aside.
While grapes roast, place a 10-inch cast-iron skillet on another oven rack to preheat for 8 minutes.
As the skillet heats, blend Just Egg, cashew milk, vanilla, and remaining 1/4 cup maple syrup until well combined.
In a small bowl, whisk together flour, baking powder, and salt. Add this mixture to the blender along with 1/3 cup whole hazelnuts; blend for 10-20 seconds to finely grind the nuts and form a smooth batter.
Reduce oven temperature to 425°F (218°C).
Quickly add remaining 3 tablespoons canola oil to the hot skillet, tilting to coat the bottom fully. Pour in the batter and return skillet to oven.
Bake until golden and just set (the center should remain slightly soft), about 25 to 30 minutes.
Serve immediately, topping slices with roasted grapes, pan juices, chopped hazelnuts, and a sprinkle of tarragon leaves.

Health Benefits Highlight

This breakfast cake is packed with ingredients that offer a broad spectrum of nutritional advantages:

Plant-Based Protein: Thanks to the vegan egg and hazelnuts, each serving provides about 10 grams of protein.
Fiber: Grapes and hazelnuts supply fiber, supporting digestion and satiety.
Lower Sugar Content: Sweetened naturally with maple syrup; grapes provide natural sugars and antioxidants.
Heart Health: No cholesterol and healthy unsaturated fats.

Nutrition Facts (per serving):

Calories: 482
Protein: 10g
Carbohydrates: 52g
Fiber: 5g
Sugars: 25g (14.5g added)
Fat: 26.5g (2g saturated)
Cholesterol: 0mg
Sodium: 358mg

Tips for Success & Ingredient Swaps

Skillet Choice: Preheating the cast-iron skillet ensures a golden, crisp exterior and tender interior.
Use Other Fruits: Try fresh figs, apricots, or plums if grapes aren’t available.
Nuts: Almonds or pecans can replace hazelnuts for a different flavor profile.
No Just Egg? Use regular eggs (if not vegan) or explore other plant-based egg brands with similar protein/cooking characteristics.
Maple Syrup Substitute: Honey or agave syrup can work, keeping in mind differences in sweetness and vegan preferences.

Serving Suggestions

This cake is ideal for:

A protein-rich breakfast
Brunch centerpieces, garnished with more roasted grapes and herbs
Afternoon snacks or dessert, perhaps with a dollop of vegan yogurt or a splash of extra maple syrup

Storage and Make-Ahead Tips

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a toaster oven or microwave.
The batter can be blended and kept covered in the fridge overnight (give a quick whisk before pouring into the skillet).
Roasted grapes can be prepared ahead and kept chilled, then rewarmed before serving.

Frequently Asked Questions (FAQ)

What makes this breakfast cake healthy?

This recipe is plant-based, high in protein, and uses healthy fats while avoiding cholesterol, thanks to ingredients like Just Egg, cashew milk, and hazelnuts.

Can I make this cake gluten-free?

Yes. Substitute the all-purpose flour for a measure-for-measure gluten-free blend. The texture may vary, but the cake will still set well if other ratios are adhered to.

Do I have to use Just Egg?

Just Egg is recommended for its protein and egg-like properties, but you may experiment with other plant-based egg substitutes as long as they offer similar binding capability.

How do I choose quality hazelnuts?

Select toasted, skinless hazelnuts for best flavor and texture. To remove skins, roast raw hazelnuts at 350°F (177°C), then rub in a towel to loosen skins.

Are roasted grapes better than fresh for cakes?

Roasting grapes enhances their sweetness, concentrates flavor, and ensures they don’t release excess liquid into the cake, which keeps the crumb light and moist.

Nutritional Highlights and Variations

This recipe aligns well with plant-forward nutritional philosophies:

Cholesterol-free and low in saturated fat, appropriate for heart-healthy diets.
High Fiber & Protein: Satisfying and filling for hours.
Easily modified for gluten-free, nut-free (swap sunflower seeds or pumpkin seeds), or low-sugar needs (adjust maple syrup to taste).

Sample Ingredient Swaps Table

For This Ingredient…	Try This Swap
Grapes	Fresh figs, berries, thin-sliced pears
Hazelnuts	Sliced almonds, pecans, pumpkin seeds
Maple Syrup	Agave nectar, honey, coconut nectar
Cashew Milk	Oat milk, almond milk, soy milk
Just Egg	Chickpea flour slurry, regular eggs (if not vegan)

Conclusion: An Inspired, Everyday Breakfast Option

By integrating roasted fruit, hearty nuts, and innovative plant-based ingredients, this breakfast cake goes beyond the ordinary. The combination of sweet and savory notes, chewy and crunchy textures, and robust nutrition makes it a new favorite for weekday mornings, holiday brunches, and any time you crave something out of the ordinary yet simple to prepare. Give it a try and elevate your breakfast routine with this protein-packed, vegan breakfast cake featuring roasted grapes and hazelnuts!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb