Wedding Cake Batter

September 5, 2013 § 1 Comment


You know those days when you just want cake for breakfast? I’ve been having a few of those days. I just moved into my dorm (for the last time!) and consequently I no longer have a kitchen. Correction. I have a kitchen, minus basically everything that makes a kitchen a kitchen. Say hello:


We have a microwave aaand…Image

a mini fridge!! For four people. The ton of cabinet space really doesn’t seem necessary considering how effectively useless the facilities are. (Oh btw the stove top in the top picture was brought by one of my suite mates, not supplied by the university. Though really how hard would that be.)

Thank goodness for no-cook meals! Like wedding cake batter!


Okay, it’s not really wedding cake batter. It’s better! It’s a better (because gluten free and vegan) batter! It’s got chia seeds to fill you up and healthy fats for staying power. Plus, in combination these make a rich, creamy, decadently cake batter-like breakfast or snack.


Wedding Cake Batter

adapted from this recipe

makes 1 serving


3 Tbs chia seeds

2 Tbs full fat coconut milk

3/4 cup plus 2 Tbs almond milk

3/4 tsp liquid sweetener of choice

3/4 tsp vanilla extract

1/2 tsp almond extract


1. Grind the chia seeds in your blender or coffee grinder.

2. Add all the ingredients to your blender and blend until thick and creamy.

3. Refrigerate for about 20 minutes or overnight. Enjoy!


I am sharing this post with Wellness WeekendHealthy Vegan Friday, and Whole Food Fridays.


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