Vegan Spiced Blueberry Breakfast Cake

Name: Vegan Spiced Blueberry Breakfast Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 serving
Ingredients: 1 cup unsweetened applesauce; ¼ cup maple syrup; ½ cup coconut sugar; ½ cup almond butter or cashew butter; 1 cup almond milk; 1 ½ tsp vanilla extract; 1 3/4 cups whole-grain spelt flour + 2 tablespoons; ½ cup rolled oats; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon ground ginger; ½ teaspoon ground allspice; 1 ½ tsp baking powder; ¼ tsp baking soda; 1/4 tsp fine sea salt; 1 ½ cup fresh or defrosted frozen blueberries; ½ cup shelled pistachios

User Reviews

5.0

42 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
10
Calories
371 kcal
Course
Dessert, Breakfast, Baked Goods

Vegan Spiced Blueberry Breakfast Cake

Bianca Sampson

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1 cup unsweetened applesauce
¼ cup maple syrup
½ cup coconut sugar
½ cup almond butter or cashew butter
1 cup almond milk
1 ½ tsp vanilla extract
1 3/4 cups whole-grain spelt flour + 2 tablespoons, divided
½ cup rolled oats
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground allspice
1 ½ tsp baking powder
¼ tsp baking soda
1/4 tsp fine sea salt
1 ½ cup fresh or defrosted frozen blueberries
½ cup shelled pistachios, finely chopped

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Instructions

Preheat the oven to 350F / 176 C. Line a 9”x5” inch loaf pan with parchment paper, letting the paper extend by a few inches to make it easy to remove the cake.
In a medium bowl, whisk together the applesauce, maple syrup, coconut sugar, almond butter, almond milk and vanilla extract until smooth.
In a large bowl, combine 1¾ cups of the spelt flour, the rolled oats, cinnamon, baking powder, ginger, nutmeg, allspice, baking soda and salt.
Pour the wet ingredients into the dry, stirring to combine with a wooden spoon until well incorporated.
In a small bowl, combine the blueberries with the remaining 2 tablespoons spelt flour, tossing to coat (this prevents the blueberries from sinking to the bottom of the cake). Using a rubber spatula, fold the blueberries and chopped pistachios into the cake batter. Pour the batter into the prepared loaf pan.
Bake the loaf until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Allow to cool in the pan on top of a wire rack, then lift the bread out of the pan using the parchment as handles. Serve warm or at room temperature.

Nutrition Information

Show Details

Calories 371kcal (19%) Carbohydrates 56g (19%) Protein 10g (20%) Fat 12g (18%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Sodium 190mg (8%) Potassium 231mg (7%) Fiber 9g (36%) Sugar 16g (32%) Vitamin A 47IU (1%) Vitamin C 3mg (3%) Calcium 133mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 371 kcal

% Daily Value*

Calories	371kcal	19%
Carbohydrates	56g	19%
Protein	10g	20%
Fat	12g	18%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Sodium	190mg	8%
Potassium	231mg	5%
Fiber	9g	36%
Sugar	16g	32%
Vitamin A	47IU	1%
Vitamin C	3mg	3%
Calcium	133mg	13%
Iron	3mg	17%