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Home » Recipes » Snacks » Kiwi Fruit Breakfast Cake

Kiwi Fruit Breakfast Cake

Jun 20, 2021 · 6 Comments

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The most delicious kiwi fruit cake made made with nutritious ingredients like almond meal, wholegrain oats and sneaky zucchini. A healthy and easy oatmeal breakfast cake topped with a greek yoghurt frosting using kiwi fruit!

Top view shot of frosted cake topped with kiwi fruit slices. Three slices turned on side for inside view.

For all my kiwi fruit loving friends, this one is for you! 

Kiwi fruit in cake? Yup, you read that right. I made us this healthy kiwi fruit breakfast cake and will officially be eating cake for breakfast for the foreseeable future. It’s made with everything you want to start your day with: fruit, sneaky veggies, wholegrain, nuts and yoghurt. So it’s basically a breakfast bowl but in cake form, HA! Plus, the only added sugar comes from a few tablespoons of honey- thats it!

I love warming up a slice of this kiwi fruit cake and pairing it with some greek yogurt, granola and anything else I have handy and am craving for breakfast. Or let’s be real, it tastes delicious as a snack or dessert too. A solid lower sugar option and perfect when you want a little something lighter but still tasty.

Kiwi fruit cake cut up with kiwi fruits and frosting in a bowl for decoration.

Ingredients you’ll need:

This kiwi fruit breakfast cake is made with simple wholesome ingredients and is super easy to make. Here’s what you’ll need:

  • Almond meal: keeps this kiwi fruit cake fluffy, moist and wholesome. It adds a lovely source of healthy fats so we don’t need any oil in this recipe.
  • Oats: who doesn’t love a good oatmeal breakfast cake? You’ll need quick oats for the perfect texture. Rolled oats are ok too.
  • Zucchini: for a sneaky serve of veg! Grate it then squeeze out all of the excess moisture– this is key!
  • Kiwi fruit: I prefer sungold kiwi fruits in this recipe as they slighter sweeter then the green variety. 
  • Eggs: you’ll need 2 large eggs for this recipe
  • Honey: My go to sweetener. p\Pure maple syrup or rice malt syrup work too.
  • Greek yoghurt: Helps bind the cake and adds a lovely source of protein. I used low fat Chobani yoghurt, but feel free to use a THICK (not runny) dairy-free yoghurt if needed.
  • Vanilla extract
  • Baking powder
  • Coconut butter: for the frosting (if making the frosting).
close up shot of hand in hand for side shot.

How to make kiwi fruit breakfast cake

This healthy kiwi fruit cake is the perfect one bowl recipe! Just mix everything together then bake and patiently wait!

To start: preheat oven to 160°C / 320°F and line an 8×8 inch pan with baking paper.

Grate zucchini: grate your zucchini’s on a box grater, then squeeze with your hands and drain out the excess water. This step is key, otherwise you will have a “wet” and soggy cake.

Dry ingredients: In a large bowl, mix together the quick oats, almond flour and baking powder.

Wet ingredients: Add the eggs, honey, yoghurt and the squeezed zucchini.

Kiwi fruit: Lastly, fold in the chopped kiwi fruit then pour into prepared pan. 

Ingredients in mixing bowl.

Bake: Place in the oven and bake in oven for 35-40 minutes (stick a toothpick in and when it comes ALMOST clean with a few crumbs you know it is ready!).

Frosting: meanwhile, make the frosting while the cake bakes. If your coconut butter is solid, heat in the microwave for 15 seconds to soften (if should be runny).  Combine melted coconut butter, greek yoghurt and honey in a small bowl.

Cool: transfer the cake to a wire rack and allow to cool for 60 minutes if frosting. Once cool, spread over the frosting then cut into 12 slices. Enjoy!

Spreading frosting on the cake with gold knife.

Storing leftovers 

This kiwi fruit breakfast cake is great to make for the week ahead! Here’s a few storage options. 

  • Refrigerate: due to the high moisture content from the fruit and zucchini I recommend keeping this kiwi fruit cake in the fridge for up to 5 days. Leave frosting off for maximum freshness. 
  • Freeze: Use a freezer safe container or snap lock bag and store for up to 3 months in the freezer. You can freeze this oatmeal breakfast cake with or without the frosting too! Just make sure to place baking paper between them if you stack them.

Kiwi fruit nutrition facts

  • Vitamin C, which plays a key role in keeping our skin healthy and preventing cell damage (it’s an antioxidant).
    • In two kiwis, you get 230% of your daily vitamin C needs!
  • Contain actinidin, a digestive enzyme which enhances protein digestion in the stomach and small intestines. For people with irritable bowel syndrome (IBS), kiwis are considered a low FODMAP food as they are low in fruit sugars that can trigger symptoms.
  • Dietary fibre, which decreases the transit time of waste, increases the bulk of stool, and supports healthy gut bacteria that aid digestion.
    • 2 kiwi fruits provide 4.2 grams of fibre, 316% of your daily needs
Cake lined up in two rows with three slices on there side.

Other cake recipes you may like

Delicious Paleo Carrot Cake Banana Bread

Vegan Strawberry Cake (Gluten-Free)

Gluten-Free Zucchini Banana Bread

If you try this kiwi fruit cake recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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Top view shot of frosted cake topped with kiwi fruit slices. Three slices turned on side for inside view.

Kiwi Fruit Breakfast Cake

★★★★★ 5 from 1 reviews
  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 pieces 1x
  • Category: Cake
  • Method: Bake
  • Cuisine: Australian
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Description

The most delicious kiwi fruit cake made made with nutritious ingredients like almond meal, wholegrain oats and sneaky zucchini. A healthy and easy oatmeal breakfast cake topped with a greek yoghurt frosting using kiwi fruit!


Ingredients

Scale
  • 1 cup/ 100g quick oats 
  • 2 cups/ 200g almond flour
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1/4 cup greek yoghurt*
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups/ 200g grated zucchini— squeezed
  • 1 cup diced kiwi fruit

Yoghurt Frosting:

  • 1/2 cup/ 125g greek yoghurt
  • 1/4 cup melted coconut butter
  • 1 tablespoon honey or maple syrup

Instructions

  1. Preheat the oven to 160°C / 320°F and line an 8×8 inch pan with baking paper.
  2. In a large bowl, mix together the quick oats, almond flour and baking powder.
  3. Add the eggs, honey, yoghurt and the squeezed zucchini.
  4. Lastly, fold in the chopped kiwi fruit then pour into prepared pan. 
  5. Place in the oven and bake in oven for 35-40 minutes (stick a toothpick in and when it comes ALMOST clean with a few crumbs you know it is ready!).
  6. Meanwhile, make the frosting. Heat coconut butter in microwave if solid (so it’s runny). Combine melted coconut butter, greek yoghurt and honey in a small bowl.
  7. Cool the cake on a wire rack for about 60 minutes if frosting. Once cool, spread over the frosting then cut into 12-16 slices. Enjoy!

Notes

* Use a thick vegan yoghurt to keep dairy free or sub with mashed banana

Keywords: kiwi fruit cake, breakfast cake, zucchini coffee cake

Did you make this recipe?

Tag @goodnessavenue on Instagram and hashtag it #goodnessavenue

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Breakfast, Recipes, Snacks

Reader Interactions

Comments

  1. Alyson says

    September 14, 2021 at 12:55 pm

    So delicious and easy to make! Thank you for this great recipe 🙂

    Reply
    • Caitlin Rule says

      September 14, 2021 at 8:49 pm

      Hi Alyson, I’m so happy you enjoyed the kiwi cake! It’s such a yummy way to use up kiwi fruits xx

      Reply
  2. Lucy says

    May 1, 2022 at 11:15 pm

    Hi, is there anything I could use to replace the oats? This recipe sounds great but I can’t eat oats unfortunately. Thanks so much!

    Reply
    • Caitlin Rule says

      May 2, 2022 at 9:09 am

      Hi Lucy, I haven’t tested it myself but you should be able to replace the oats with 3/4-1 cup of spelt flour, regular plain flour or gluten free all purpose flour. Please let me know how you go! ????

      Reply
  3. Cali West says

    January 15, 2023 at 5:50 pm

    Thank you for this recipe, it was really nice. I’m trying to get more fruit and veg painlessly into my diet so this was a great recipe to try. I’ve only a slice left which will be eaten in a minute. Thanks again, and this cake recipe is a keeper!

    ★★★★★

    Reply
    • Caitlin Rule says

      January 29, 2023 at 8:03 am

      I’m so happy you loved the recipe Cali! Zucchini is one of my favourite veggies to sneak into cakes xx

      Reply

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