Breakfast Cake With Roasted Grapes and Hazelnuts: A Wholesome Vegan Delight
Experience the magic of a protein-rich breakfast cake topped with roasted grapes and crunchy hazelnuts—vegan, delicious, and heart-healthy.
Breakfast Cake With Roasted Grapes and Hazelnuts
Imagine waking up to the irresistible aroma of roasted grapes mingling with toasted hazelnuts, all layered over a golden, protein-packed breakfast cake that’s as delicious as it is nourishing. This recipe expertly reimagines classic breakfast cakes, delivering a vegan-friendly treat that’s perfect for leisurely mornings, family brunches, or as a unique addition to your meal prep routine. With the innovative use of Just Egg, a plant-based egg substitute derived from mung beans, this cake offers a delightfully moist crumb without compromising on nutrition or flavor.
Why You’ll Love This Breakfast Cake
- Vegan and cholesterol-free, making it suitable for a wide range of dietary needs.
- High in plant protein for a satisfying, energizing meal.
- Roasted grapes add bursts of natural sweetness and juiciness.
- Toasted hazelnuts infuse the cake with a rich, nutty flavor and a welcome crunch.
- Quick to assemble and bakes perfectly in a cast-iron skillet for gorgeous, rustic presentation.
What Makes This Recipe Stand Out
This breakfast cake celebrates the marriage of fresh fruit and nuts in a way that feels both elevated and homely. Unlike traditional coffee cakes that rely on butter, eggs, and refined sugar, this version uses modern, plant-based staples and natural sweeteners such as maple syrup. By roasting grapes with thyme, lemon juice, and a drizzle of maple syrup, the fruit’s complex flavors are heightened, caramelizing the sugars for an intensified, almost jammy bite. The batter, enriched by blended hazelnuts and Just Egg, comes together in moments and creates a tender, slightly custardy cake base.
Core Ingredients
- Mixed red and black grapes: Provide juicy sweetness and visual appeal.
- Lemon juice: Brightens up the roasted fruit topping.
- Maple syrup: Delivers natural sweetness and caramel notes.
- Canola oil: Keeps the cake moist and tender, with a neutral flavor.
- Fresh thyme: Lends subtle herbal fragrance to the roasted grapes.
- Just Egg (pourable): A plant-based, high-protein egg replacer made from mung beans.
- Cashew milk: Keeps the cake dairy-free while adding a velvety texture.
- Vanilla extract: For warming aroma and flavor.
- All-purpose flour: The structural base for the batter.
- Baking powder & kosher salt: For leavening and balance.
- Toasted, skinless hazelnuts: Divided between the batter and the topping for added crunch.
Step-by-Step Directions
- Roast the Grapes:
- Preheat oven to 475°F.
- Toss grapes on a rimmed baking sheet with lemon juice, 2 tbsp maple syrup, 1 tbsp canola oil, and thyme sprigs.
- Roast for 8 minutes, then drizzle with 2 tbsp water, shake the pan, and continue roasting until grapes are darkened and shriveled, about 6–8 minutes longer.
- Preheat Skillet:
- While the grapes roast, place a 10-inch cast-iron skillet on another oven rack to heat for about 8 minutes.
- Prepare the Batter:
- In a blender, combine Just Egg, cashew milk, vanilla extract, and remaining ¼ cup maple syrup. Blend until well-mixed.
- In a small bowl, whisk together flour, baking powder, and kosher salt. Add this dry mixture to the blender, along with ⅓ cup whole hazelnuts.
- Blend until the hazelnuts are finely ground, about 10–20 seconds.
- Bake the Cake:
- Reduce oven temperature to 425°F.
- Carefully remove the hot skillet from the oven, add remaining 3 tbsp canola oil, swirling to coat.
- Pour in the prepared batter and return skillet to oven.
- Bake until the top is golden brown and the cake is just set (it should be a bit custardy but not overly firm), about 25–30 minutes.
- Finish and Serve:
- Top with roasted grapes, including any pan juices, and scatter chopped hazelnuts and thyme leaves over the cake.
Chef’s Tips for Perfect Results
- Using both red and black grapes creates a beautiful color contrast and flavor complexity.
- Leaving some grapes on the stem for roasting enhances presentation and texture.
- Roasting the grapes intensifies their sweetness and gives a pleasing, jam-like consistency.
- Just Egg provides structure and protein—no extra egg replacers needed here.
- Serve the cake warm, directly out of the skillet, for a cozy, rustic experience.
Nutrition and Health Benefits
This breakfast cake isn’t just about indulgence; it’s thoughtfully designed to nourish and sustain:
- Calories (per serving): 482
- Protein: 10g
- Carbohydrates: 52g (with 5g fiber and 25g total sugars, including 14.5g added)
- Fat: 26.5g (only 2g saturated fat)
- Cholesterol: 0mg
- Sodium: 358mg
Just Egg is made from mung beans—a high-protein legume—making this cake especially suitable for those looking to increase their plant protein intake without animal products. The absence of cholesterol suits heart-healthy diets, potentially lowering the risk of heart attack and stroke. The use of nuts further amps up the protein, healthy fat, and micronutrients.
What others are reading
Ingredient Spotlight: Just Egg
Just Egg has transformed plant-based baking. It’s made using mung beans, which give it that classic, scrambled egg texture and richness, but with absolutely no animal ingredients. For baking, it acts like a real egg—helping bind, leaven, and add moisture to cakes, muffins, and pancakes. It’s also:
- Completely cholesterol-free.
- High in plant protein and fiber.
- A reliable substitute in both sweet and savory dishes.
Make It Your Own: Variations and Swaps
- Fruit: Try with roasted cherries, figs, plums, or even stone fruits like apricots when grapes are out of season.
- Nuts: Substitute hazelnuts for almonds, walnuts, or pecans to create new flavor profiles.
- Syrup: Maple syrup can be replaced with agave or date syrup for different natural sweeteners.
- Dairy-Free Milk: Cashew milk may be swapped for almond, soy, or oat milk depending on preference or allergies.
- Herbs: Experiment with rosemary, basil, or mint in place of thyme for alternate aromatic infusions.
Serving Suggestions
This elegant skillet cake is best served straight from the oven, warm and fragrant. Consider these ideas for accompanying or extending the experience:
- Enjoy as a special occasion breakfast (brunch with family and friends, holiday mornings).
- Add a scoop of non-dairy yogurt or a dollop of coconut whipped cream for extra decadence.
- Finish with a dusting of powdered sugar or a light drizzle of additional maple syrup.
- Pair with a fresh fruit salad or herbal tea for a complete meal.
Frequently Asked Questions (FAQs)
Q: Can I make this breakfast cake ahead of time?
A: Yes! You can roast the grapes and prepare the batter the night before. Store them separately in the refrigerator, then assemble and bake in the morning for maximum freshness.
Q: How do I store leftovers?
A: Leftovers keep well, refrigerated in an airtight container, for up to two days. Reheat gently in a 300°F oven for best texture.
Q: Are there gluten-free options?
A: Substitute the all-purpose flour with a high-quality gluten-free flour blend. Verify all other ingredient labels for hidden gluten sources.
Q: What can I use instead of Just Egg?
A: You can try a homemade vegan egg replacer (such as a blend of silken tofu and chickpea flour) or any commercial egg substitute meant for baking. For best results, use a product with similar protein content and emulsifying properties.
Q: Is this recipe nut-free?
A: The original recipe uses hazelnuts, but you can omit them or swap in seeds (like sunflower or pumpkin) for a nut-free version. Always check for cross-contamination if serving to those with allergies.
Expert Tips for Vegan Breakfast Baking Success
- Preheat your skillet: A thoroughly heated cast-iron pan ensures a beautifully crisp edge to the cake.
- Don’t overmix: Blending just until the hazelnuts are ground avoids toughening the cake.
- Use ripe, in-season grapes for the best caramelized flavor.
- Garnish generously: The chopped toasted hazelnuts and fresh thyme leaves add not just flavor, but look stunning as a rustic finish.
Celebrate Plant-Based Mornings
This recipe is more than just a novelty—it’s a celebration of how plant-based cooking can be genuinely exciting, flavorful, and deeply satisfying. Roasting fruit for baked goods unlocks new layers of complexity, and nuts provide essential nutrients with a decadent touch. The combination of wholesome ingredients, thoughtful technique, and kitchen creativity yields a breakfast treat that can proudly feature on any morning table.
Table: Key Nutrition Facts (Per Serving)
| Nutrient | Amount | Highlights |
|---|---|---|
| Calories | 482 | Balanced for breakfast |
| Protein | 10g | From Just Egg, hazelnuts |
| Fat | 26.5g (2g sat.) | Healthy fats, low in saturated |
| Carbohydrates | 52g | Natural and added sugars |
| Fiber | 5g | Fruit and nuts |
| Cholesterol | 0mg | Vegan-friendly |
Frequently Asked Questions (FAQs)
Q: How is this breakfast cake different from traditional cakes?
A: Unlike traditional cakes that rely on eggs and dairy, this version is fully vegan, using plant-based Just Egg and cashew milk for a lighter, heart-healthier, and allergy-friendly result.
Q: Can I substitute other sweeteners for maple syrup?
A: Yes, though maple syrup imparts a distinct caramel undertone. Agave syrup, honey (for non-vegan diets), or date syrup can be used as alternatives.
Q: What other fruits pair well in this cake?
A: Plums, blackberries, figs, or apricots work beautifully, especially when roasted to bring out their inherent sweetness and complexity.
Q: Is the cake meant to be served warm or cold?
A: It’s best enjoyed warm, when the roasted grapes are lush and the crumb is at its most tender, but leftovers can be served at room temperature if preferred.
Conclusion: Wholesome Indulgence, Any Morning
The Breakfast Cake with Roasted Grapes and Hazelnuts combines heart-healthy ingredients, bold flavors, and easy preparation into a single, crowd-pleasing dish that welcomes anyone to the breakfast table. Whether you’re an experienced vegan or simply curious about plant-based baking, this recipe offers a delicious, wholesome way to start any day on a vibrant note.
References
- https://www.prevention.com/food-nutrition/recipes/a41848138/breakfast-cake-with-roasted-grape-and-hazelnuts-recipe/
- https://twiggstudios.com/2024/10/grape-and-roasted-hazelnut-frangipane-galette/
- https://nationalpeanutboard.org/recipes/dr-jjs-roasted-grape-and-peanut-cake/
- https://happygourmand.wordpress.com/recipe-archives/grape-hazelnut-coffee-cake/
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