Every weekend brunch needs a breakfast cake, and this recipe is about to become a favorite! Not only is this cake made with protein-packed Greek yogurt and sweetened naturally with our Organic Coconut Sugar, it can also be made in an Instant Pot to cut the cooking time in half. We stirred in fresh blueberries for a surprise burst of flavor, and drizzled the cake with a Lemon Glaze to make it completely irresistible.
While coconut sugar isn’t exactly a superfood, it’s definitely more super than regular cane sugar. With trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper, and small amounts of phytonutrients, flavonoids and antioxidants, it’s easy to see why so many people are ditching their cane sugar for our Organic Coconut Sugar!
Enter to win an Instant Pot and a $150 Kroger gift card to shop at any Kroger retailer, and stock up on your Madhava favorites just in time for summer.