Pumpkin Flan Cake: My Favorite SCD Breakfast Recipe

One of my favorite SCD (Specific Carbohydrate Diet) treats is a delicious Pumpkin Flan Cake. This recipe makes enough for two 9-inch pie pans, and it's perfect for breakfast or an afternoon snack. I love to whip it up in the morning, and en'joy it throughout the week. In this post, I'll share the simple steps to create this flan cake. Please visit Pecanbread.com for how to follow the SCD diet. Or buy your copy of Breaking the Vicious Cycle for the science behind the diet and intestinal health or their recipes, where I get most of my inspiration.

Making the Flan

To start, I prepare the flan layer using just a few basic ingredients: one can of coconut milk, four eggs, half a cup of honey, and half a cup of pumpkin puree for that cozy, autumn flavor. Sometimes, I’ll add a dash of vanilla or nutmeg for extra warmth. After buttering two pie pans, I drizzle a little honey on the bottom, then pour the flan mixture evenly between them.

Flan is one of those comfort desserts that takes me back to my childhood. My aunt Mila, who is Filipino, made the most amazing flan for every family gathering. Christmas wouldn’t have been the same without her flan. As a child, it was a dessert I always looked forward to, and when my mom later introduced flan cake, it felt like two of my favorite desserts had come together.

Banana Cake Topping

Next, I make the banana cake batter. I start by mashing two bananas in the same bowl I used for the flan (why dirty another dish?). To that, I add half a cup of melted ghee, one cup of honey, and six eggs. I beat the eggs right into the mix, then I stir in about six cups of almond flour.

Before mixing in the flour, I add two teaspoons of baking soda and stir it into the almond flour. I also like to add spices to my banana cake—one teaspoon of nutmeg, one teaspoon of allspice, and a tablespoon of cinnamon go into the dry mix. Once everything’s incorporated, I scoop this banana cake batter on top of the flan mixture in the pie pans.

This banana cake adds such a lovely texture and sweetness to the flan. The spices give it a warm, comforting flavor that makes it feel like a perfect fall breakfast.

Baking and Enjoying

With the flan and cake layers ready, I bake the cakes at 350°F for about 40 minutes, or until the top is golden and set. Whatever leftover banana cake batter I have, I pour into a mini loaf pan to bake separately. This little loaf always makes a great snack later!

I’ve fallen in love with this recipe because it’s both satisfying and nourishing. As a nursing mom, I’m always looking for calorie-dense, nutrient-rich foods that fuel me for the day ahead, and this Pumpkin Flan Cake fits the bill perfectly.

The Inspiration Behind My Flan Cake

Flan has always held a special place in my heart, thanks to my aunt Mila and those family Christmases where her flan was the star of the dessert table. But as I got older and started following a healthier lifestyle, I knew I had to adapt the recipe to fit my dietary needs. Discovering a way to make flan using SCD-friendly ingredients was a game-changer for me.

I love that this recipe allows me to indulge in one of my favorite childhood desserts in a way that nourishes my body. The combination of creamy coconut flan and spiced banana cake is just pure magic. Whether you’re following the SCD diet or simply looking for a wholesome treat, this flan cake is a must-try!

This Pumpkin Flan Cake is not only a healthy, SCD-friendly option, but it's also incredibly delicious and nostalgic for me. With its rich flan base and spiced banana cake topping, it’s a dessert I can enjoy without guilt. Whether you’re making it for breakfast, a snack, or dessert, I hope this recipe becomes as much a favorite in your home as it is in mine!

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Pumpkin Flan Cake (SCD-Friendly)
Servings: 2 9-inch pie pan

Ingredients:

For the Flan Layer:

• 1 can coconut milk (13.5 oz)
• 4 eggs
• ½ cup honey
• ½ cup pumpkin puree
• 1 teaspoon vanilla extract (optional)
• Nutmeg (optional, to taste)

For the Banana Cake Layer:

• 2 ripe bananas, mashed
• ½ cup melted ghee (or butter)
• 1 cup honey
• 6 eggs
• 6 cups almond flour
• 2 teaspoon baking soda
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 tablespoon cinnamon

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Butter two 9-inch pie pans and drizzle a bit of honey on the bottom of each.
2. Make the Flan Layer:

• In a medium bowl, whisk together the coconut milk, eggs, honey, pumpkin puree, and optional vanilla and nutmeg.
• Pour the mixture evenly into the prepared pie pans.

1. Prepare the Banana Cake:

• In the same bowl (no need to clean it), mash the two bananas.
• Add the melted ghee, honey, and eggs to the mashed bananas and mix well.
• In a separate bowl, combine the almond flour, baking soda, allspice, nutmeg, and cinnamon. Stir the dry ingredients into the wet mixture gradually, making sure everything is well combined.

1. Assemble:

• Scoop the banana cake batter over the flan mixture in each pie pan. Smooth the top to make sure it’s even.
• If you have extra batter, pour it into a mini loaf pan for a separate snack.

1. Bake: Bake for 40 minutes, or until the top of the cake is golden and set.
2. Cool & Enjoy: Allow the flan cake to cool before slicing. Serve as a snack or breakfast!

Tips:

• You can customize this cake with other spices or your favorite gluten-free or Paleo cake mix.
• Store leftovers in the fridge for up to 5 days.
• remove the pumpkin for a more traditional flan flavor
• My husband liked my carrot cake version!