Mango Blueberry Breakfast Cake

Who said healthy can’t have sprinkles?

This breakfast cake will leave you feeling full and energized throughout the morning because it’s full of whole grain wheat, yogurt, applesauce, and just slightly sweetened with agave (or you can use honey). It’s healthy breakfast . . .in a slice of cake . . . with sprinkles! Does it get any better?

Throw it together the night before and don’t worry about breakfast the next couple days (store it covered in the fridge & heat in the microwave for 13 seconds).


1/4 cup applesauce
1 teaspoon vanilla extract
2 eggs
1/4 cup avocado oil (You can use olive oil if you don’t have any on hand. It doesn’t make it taste funny, we promise!) 😉
1 cup plain yogurt
1/3 cup agave nectar or honey *This is for a very subtle touch of sweetness to the cake. Most of the sweetness will come from the glaze if you use the standard recipe. If you have a bit of a sweet tooth, you may wish to add up to 1 cup agave or honey. If you do, be sure to subtract the amount you add out of the plain yogurt so your wet ingredient ratio remains the same.
1/4 cup Sun Tropics Calamansi Lime Nectar

1 2/3 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of salt

2 cups diced mango (frozen is fine)
1/2-3/4 cups blueberries (frozen is fine)
1/2 cup shredded coconut

1 cup Sun Tropics Calamansi Lime Nectar
1 1/2 Tbsp corn starch



1. Preheat oven to 375°

2. Combine dry ingredients in a large bowl and sift or stir until combined.

2. In another medium bowl, rapidly whisk the wet ingredients for 1 minute. We want the texture to be nice and smooth and light.

3. Add wet ingredients to dry ingredients and lightly fold until combined. *Do not over-stir. We want to combine it JUST so it is combined. This will help give us that light, fluffy texture we love.

4. Pour half the mixture in a greased 8×8 pan. Spread 1 cup of mangoes, half the blueberries, and half the coconut over the batter. Spread the remaining batter over the fruit and coconut and top with the remaining fruit and coconut.

4. Bake at 375° for 40-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Another way to tell if it is done is to slightly press into the center of the cake. If it bounces back, it is done. If it stays compressed, it is still doughy.


While the cake cools, make the glaze. This is so easy, you’ll be amazed that you’re topping your cake with thickened juice!

1. From the one cup of Calamansi Juice, take a couple tablespoons of the juice and place them into a shallow cup. Pour the rest of the juice into a small or medium saucepan and heat until boiling.

2. While the juice heats, stir in 1 1/2 tablespoon corn starch into the shallow cup. Stir this into the two tablespoons of cold nectar until all the lumps are out (if we add it directly to hot liquid, it will lump up!).

3. Once the juice begins to boil, pour the corn starch/Calamansi mixture slowly into the boiling juice, stirring rapidly the whole time.

*If your glaze seems too thick, stir in a little more juice. If it seems too thin, mix up a touch more corn starch mixture and slowly stir in a little bit at a time until you reach the desired glaze consistency. It should be thickened, but pourable–like juice gravy. 😉

4. Spread over the top of your cake, slice, and enjoy, you healthy baker, you!

*Be sure to store the remaining cake (if there is any 😉 ) in an airtight container in the fridge. Do to all of the healthy yogurt, applesauce, and fruit, this cake will not last as well as other cakes at room temperature!

Feel free to share with us on our Facebook & Twitter pages how yours turned out–we love to see your creations!


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