This cake is perfect for breakfast on the go. I've made this cake with both a mixture of wholewheat and buckwheat flour and with Bob's Red Mill gluten free flour. It turned out great both times. Since this is a breakfast cake, it's a lot more dense then your usual airy and fluffy dessert cakes. I also don't like my breakfast cakes to be too sweet. If you like sweet cakes in the morning, you can bring the sugar content up to ¾ Cup instead of the ⅔ cup indicated in the recipe. Enjoy it with a side of coconut yogurt or a nice cup of hot coffee!