Energy Cake: the breakfast & sport ideal treat
This Energy Cake Recipe is perfect for breakfast: it’s full of good sugars to start the day full of energy!
I make the Energy Cake during the week-ends and eat it during the week. I am not the “Smoothie-type-of-girl”: it makes to much noise and takes too much time for a morning Ahah :D. So, I usually leave with one banana only. Thus, here is my new alternative to the banana; plus, I can now wait peacefully until lunch now 🙂 .
This cake is also perfect before/during/after sport!
Making it is quite simple, it just takes some time to bake. The result is worth it, that’s all I can say. I make it with figs, apricots, and dates which will give the simple carbohydrates (quick-release sugars). The wholewheat flour will provide the slow-release sugars. Finally, the mixed nuts provide good fats, Omega-6, and proteins.
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Energy Cake
Equipment
- Cake tin: 26 x 10 cm / 10 x 4 in
Ingredients
- 1 cup Dried Figs, chopped
- ¾ cup Dried Apricots, chopped
- ½ cup Fresh dates
- 1 cup Sultanas
- 1 ¼ cup Mixed nuts (not salted)
- ¼ cup Coconut Oil, melted
- cup Warm Water
Dry Flour Mix
- 2 ½ cups Wholewheat Flour
- 1 tbsp Baking powder
- 1/4 tsp Seasalt
Chia "Egg"
- 1 tbsp Chia seeds
- 3 tbsp Water
Instructions
- Preheat your oven to 160-170°C/300-325°F.
Dried Fruits Mix
- Remove the stems from the dried figs. Cut the figs and half of the apricots in chunks.In a bowl, put the chopped figs, the dates, and half of the apricots. Cover with warm water.
- Wait 15 minutes to have tender fruits.
Chia Egg
- Prepare the Chia egg by putting the chia seed with the 3 tbsp of water. Wait until swollen
Flour mix
- In a large bowl, mix the flour, baking powder, and salt.
Cake Batter
- Once the fruits are well soaked. Add them in a blender with the water they were in. Pour the melted coconut oil in the blender. Blend until a thick paste is formed. If the mix is too thick/not homogeneous, add a bit more water.
- Pour this paste into the flour mix and add the Chia Egg. With a spatula, stir well to combine everything together.
- Add the sultanas, the other half of the apricots (cut in small chunks), and the mixed nuts. Stir well with a rubber spatula.
- Pour the batter in a cake tin.
- Bake for 1h15 to 1h30. The center should be well cooked.
- Let cool down on a cooling rack.
- Store in the fridge for 1 to 2 weeks.
