Chocolate Peanut Butter Peach Breakfast Cake

Tiffany Bannworth


Sometimes, you just want something a little sweet in the morning... but, not the guilt.

Try this Breakfast Cake. Hidden in this early morning dessert are nutritious ingredients like whole grains, molasses, dark chocolate (antioxidant), fruit, peanut butter, flax seeds, wheat germ, cinnamon, and coconut products. This is a powerhouse of sustaining energy.

Slice this warm cake and serve with tea, coffee, or juice.

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★★★★★ 1 vote
10 Min
25 Min


peaches, sliced
1/2 c
sultanas (yellow grapes)
1 c
ultragrain flour or whole grain flour
1 c
dark brown sugar or coconut sugar
1/2 c
hershey special dark cocoa powder for baking
1 pinch
sea salt
1 tsp
baking powder
1 tsp
2 Tbsp
dark molasses
1/8 tsp
1 Tbsp
1/2 c
peanut butter
1/4 c
coconut oil (substitute any oil)
1/2 c
coconut milk (substitute any milk)
2 Tbsp
flax seed
2 Tbsp
wheat germ, optional
dark brown sugar


1Beat sugar, egg, and oil for 3 minutes on high.
2Add vanilla, molasses, peanut butter, and milk. Beat for additional minute.
3In a second bowl, add flour, salt, cocoa, baking powder, cinnamon, and allspice. Toss with a fork, then sift twice.
4Add liquid to dry. Beat for a minute.
5Fold in sultanas, flax seeds, and wheat germ.
6Butter a 9in cake pan. Sprinkle with brown sugar, moderately. Then arrange peaches on bottom of pan.
7Pour batter atop. Bake in oven of 350F until toothpick comes out clean or about 20 minutes.
8Remove from oven. Allow to cool for 10 minutes.
9Trace the rim of pan with butter knife. Place serving plate atop cake pan and quickly turn over.
10If any peaches come out of place, just replace and spoon any remaining liquid. Serve warm.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy