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.


★★★★★ 1 vote

10 Min
25 Min


  • 2
    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
  • 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

How to Make Chocolate Peanut Butter Peach Breakfast Cake


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

Printable Recipe Card

About Chocolate Peanut Butter Peach Breakfast Cake

Dietary Needs: Vegetarian

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