Kickstart your day with a creamy plant-based flat white and a slice of vibrant tropical fruit granola breakfast cake. This expert-crafted recipe from Alpro delivers refreshing flavors and nourishment.
Perfectly vegan and featuring Alpro's sugar-free plant-based cottage cheese alternative, it's an indulgent yet wholesome choice. Follow our tested steps for flawless results every time.
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Ingredients
For 1 breakfast cake (serves 4)
- 1 lemon, juice and zest
- 800 g Alpro plant-based cottage cheese alternative No Sugars
- 250 g mango cubes (frozen)
- 250 g passion fruit (frozen)
- 100 g raw mixed nuts
- 50 g oat flakes
- 8 g agar agar
- 2 tbsp coconut oil
- 2 tsp agave syrup
- 1 pinch of salt
For 1 plant-based flat white
- 100 ml Alpro Barista Oat
- 2 shots of espresso
Supplies
- Kitchen machine or blender
- 1 springform pan Ø 18 cm
- 1 milk frother
Preparation Method
- Thaw the mango and passion fruit cubes slowly.
- Prepare the base: Finely chop the nuts, mix with oats and a pinch of salt. Heat coconut oil in a pan and toast the granola mixture for about 5 minutes. Press into the springform pan and let cool.
- For the mango-passion fruit layer, blend ¾ of the thawed mango cubes with 300 ml Alpro plant-based cottage cheese alternative and 1 tsp agave syrup until smooth. Set aside. Refrigerate remaining mango for garnish.
- In a saucepan, boil ¾ of the passion fruit and add half the agar agar. Simmer for 2 minutes, stirring. Off heat, incorporate the mango mixture. Pour over the base.
- Rinse saucepan. Boil lemon juice and zest, add remaining agar agar, and simmer 2 minutes. Gradually stir in remaining 300 g Alpro plant-based cottage cheese alternative. Layer over the mango-passion fruit mixture.
- Chill the cake for at least 2 hours, or up to 24 hours ahead.
- Meanwhile, brew 2 espresso shots and froth Alpro Barista Oat. Pour oat milk into a glass, then add espresso.
- Slice the set cake and enjoy with your flat white.
Recipe and image: Alpro
