Mona's Molasses Breakfast Cake

Mona's Molasses Breakfast Cake

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This recipe comes from one my Mom used to make for us. She put lots of sugar into it and topped it with a cinnamon/sugar mix over which she would drizzle margarine. Since I no longer wish to eat all that sugar, I changed it around and deleted the cinnamon/sugar/margarine topping. The cinnamon is now in the batter, and the sugar is replaced by the molasses. My kids love this updated version of an old favorite. Since I love nuts in everything, I added the pecans as the topping instead of the sweet topping my Mom used. My Mom used white flour, white sugar, and margarine. I use whole wheat.


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20 Min
1 Hr


  • 2 large
  • 1/2 c
  • 1/2 c
    brer rabbit blackstrap molasses
  • 1/4 c
    coconut oil, melted
  • 1/2 c
    dates, chopped
  • 2 medium
    apples, mcintosh or granny smith
  • 1 c
    coconut milk, unsweetened
  • 2 c
    unbleached white whole wheat king arthur flour
  • 4 tsp
    rumford aluminum free baking powder
  • 1 Tbsp
    cinnamon, ground
  • 1/4 tsp
    nutmeg, ground
  • 1 tsp
    ginger, ground
  • 1/4 tsp
    cloves, ground
  • 1/3 c
    pecans, chopped
  • 1 tsp
    real butter

How to Make Mona's Molasses Breakfast Cake


  1. Break the eggs into a large bowl and whip with a whisk. Add pumpkin and whisk until well blended. Add molasses and whisk again. Now add coconut oil and quickly whisk before it solidifies. Lastly add the chopped dates and whisk again.
  2. Wash the apples and rub dry to remove the wax. Quarter apples and remove seeds, piths, flowers and stems. Slice thinly (do not peel as the nutrients in the brightly colored skin is necessary) into Ninja large smoothie container. Add coconut milk to container and auto-IQ on your Ninja for 60 seconds. Pour the smoothie into the pumpkin/egg/molasses mixture.
  3. In a separate bowl dump in flour (it doesn't need to be sifted) and add all the spices. Add the baking powder and mix together well.
  4. It's time to preheat the oven to 330 degrees Fahrenheit. Grease your pans with the butter. I use my cast iron frying pans for this cake, but you can use your 8" cake pans if you don't have cast iron ones.
  5. Slowly add the flour mix to the egg mix. Whisk it in 1/2 to 1 cup at a time. Do not beat well, or whisk briskly as this will cause the batter to not rise. When all the flour has been added and gently whisked into the batter, you can divide the batter between the two pans. Sprinkle the pecans over the top and place in the preheated oven on a center rack. Bake for 45 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Place cake pans on a wire rack and cool for 5 minutes. If you want to serve this warm, then you can cut it into wedges now and serve with a fruit flavored yogurt topping for breakfast. Or you can allow it to cool completely and serve later for desert with whipped topping or Stonyfield Petite Creme with Strawberries. The whipped cream, the Petite Creme and the fruit flavored yogurt are optional additions to this light, moist just sweet enough breakfast cake.

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