I developed this recipe for a Vegan Spiced Blueberry Breakfast Cake for Pure Wow in conjunction with their Chef-in-Residence program. For all five recipes, check out the Pure Wow post!
I hope you enjoy this recipe. For more great blueberry flavor, check out my vegan blueberry muffins – they’re delish!
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan Spiced Blueberry Breakfast Cake
Made with almond milk, applesauce and whole grain spelt flour, this indulgent loaf is packed with protein and will keep you satisfied all morning long.
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, 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
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
Calories: 371kcal | Carbohydrates: 56g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 190mg | Potassium: 231mg | Fiber: 9g | Sugar: 16g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hey There!
Can’t wait to make these, curious if they can be made as muffins?
Thanks
Just made this recipe more me and my husband. ABSOLUTELY delicious!! 10/10. We’ve been devouring them all week for breakfast with coffee. Thank you for such a delicious and nutritious recipe! Definitely a staple in our house!
Curious about what the 1/2 of oats brings to the recipe.
Hi Stephanie, oats add texture and a slight chewiness to the batter. They also help bind the ingredients together, enhancing the cake’s structure without making it too dense. Enjoy!
Metric measurements are based on this site (so they’re accurate per recipe author, or as much as possible given variation in numbers) as follows.
1 cup (240g) unsweetened applesauce
1/4 cup (80g) maple syrup
1/2 cup (66.6g, 67.5g or 75g or 76.6g) coconut sugar
1/2 cup (128g) almond butter, cashew butter (I imagine seed butters work too)
1 cup (240ml) almond milk (I imagine other vegan milks work too)
1 ½ tsp vanilla extract (or 3/4tsp homemade vanilla extract which is “double strength”)
1 3/4 cups (219g*) whole grain/wholemeal spelt flour, added to the batter and 2tbsp/16g-18g wholegrain/wholemeal spelt flour tossed with the blueberries to prevent sinking. *Flour measurements vary wildly depending on how the flour was added to the cup (even amongst the volume and weights provided contingent), so always adjust the batter consistency to make a slightly thick (not pourable batter) unless the recipe and/or video alongside/photo of batter states otherwise.
1/2 cup (40g, 47-48g*, 50g) whole rolled oats also known as old fashioned. *Came up most often on the website
2 teaspoons ground cassia cinnamon (ceylon cinnamon and other types are a lighter flavour so use more, at least 3tsp)
½ teaspoon ground nutmeg (whole nutmeg grated with a microplane grater/fine grate on a box grater is superior flavour and you will be rewarded). Nisha states on “apple crisp” to use double fresh nutmeg compared to ground but I haven’t found this necessary when substituting.
1 teaspoon ground ginger
½ teaspoon ground allspice
1 ½ tsp baking powder
¼ tsp baking soda (bicarbonate of soda in UK)
1/4 tsp fine sea salt (or slightly under 1/4tsp table salt/or slightly over 1/4tsp kosher salt)
1 ½ cups (8oz or 227g) fresh or defrosted frozen blueberries. Pat defrosted blueberries with kitchen roll/paper towels to remove added liquid and avoid dyeing food blue/purple
½ cup (70g) shelled pistachios, finely chopped. Roast whole pistachios at 300ºF/150ºC on a medium sheet pan/metal tin for 10 minutes (4-5 minutes using chopped) until the toasted smell comes through the oven or they look golden brown, for intensity of flavour
Where is the measurement in grams?
Hi there, we actually haven’t measured these in grams since this is an old recipe. I’m sorry!
I made it yesterday and it’s even more delicious today.
I did have to substitute a few ingredients to use what I had on hand, and it still worked – which I think is both a testament to how well developped this recipe is, and how magical baking can sometimes be!
(My changes are as follow, if someone could find that useful: I used a banana and a flax egg to replace the applesauce, tahini in place of nut butter, whole wheat flour instead of spelt. No doubt the end result is different from the original, but still very tasty.)
Thanks for sharing your experience with us, Laura! We’re glad you enjoyed the breakfast cake even with all the substitutions.