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This cake was born out of the need for sustenance in early morning study sessions–and dang, did they fit the bill.

Today happens to be the last day of the semester for me. I take my last final in a few hours, and I’m over here nibbling on cake. But there’s a reason! I’m halfway through my internship, and for this there must be pause for celebration!

Don’t let the vegetables in here fool you–this is indeed cake. And it’s breakfast cake!–second only to cake of the birthday persuasion. (And mine is coming up in one month! Stay tuned…)

But for now, enjoy this gluten-free, dairy-free, grain-free, sugar-free, candida-diet friendly cake. It’s one of my new favorites.

Apple Carrot Zucchini Breakfast Cake

• 3 cups blanched almond flour
• 1/2 cup chia meal (made by grinding chia seeds in a coffee grinder)
• 1/3 cup xylitol
• 1 teaspoon salt
• 2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon vanilla
• 1 teaspoon stevia
• 1/2 cup grapeseed oil
• 4 large eggs
• 2 cups grated zucchini
• 1 cup grated carrots
• 1/2 cup grated apples

1. Preheat oven to 350° F.

2. Combine blanched almond flour, chia meal, xylitol, salt, baking soda, cinnamon, and nutmeg in a medium bowl.

3. In a small bowl, combine vanilla, stevia, grapeseed oil, and eggs.

4. Add wet ingredients to the dry until well mixed.

5. Fold in grated zucchini, carrots and apples.

6. Pour into a greased 8 by 8 pyrex dish.

7. Place on the bottom rack of your oven and cook for 60 minutes. When a toothpick inserted into the middle of the cake comes out clean, it’s finished.

Let muffins cool for 1 hour–then enjoy!