Vegan Spiced Blueberry Breakfast Cake
User Reviews
5
-
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
Description
The Vegan Spiced Blueberry Breakfast Cake uses a blend of whole-grain spelt flour and rolled oats as a hearty base, paired with warming spices such as cinnamon, nutmeg, ginger, and allspice to create depth of flavor suited for morning meals. Wet ingredients like unsweetened applesauce, almond butter, almond milk, maple syrup, and coconut sugar contribute natural sweetness and moisture, resulting in a tender texture throughout the loaf. Blueberries are coated with flour before folding in to prevent sinking and provide juicy bursts in the crumb, while chopped pistachios add a pleasant crunch and nutty contrast.
Baked in a loaf pan, it cooks for just under an hour to a golden finish where a toothpick inserted into the center comes out clean. This makes it easy to slice and serve as a portable breakfast or snack. The cake's balanced spice mix pairs well with the fruit and nuts, providing a comforting, mildly sweet flavor profile without dairy or eggs, suitable for vegan diets. The recipe’s use of whole-grain spelt flour and natural sweeteners brings wholesome nutrition to the table.
Ingredients
- 1 cup applesauce unsweetened
- 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 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 salt fine sea salt
- 1 ½ cup Blueberry fresh or defrosted frozen
- ½ cup pistachio finely chopped, shelled
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
