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!
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.
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
Hey Nisha, do you have any recommendations on replacing spelt flour?
Hi Tulsi, we haven’t tried it ourselves but it may work. We just found this article online that you may find useful!
I used banana and it worked well.
Thanks for sharing!
Hi nisha! I’m so grateful to find your page. I would like to give this recipe a try.
Question, would you recommend any replacement to Apple Sauce?
Thank you
I really liked this recipe, and my little sister too! She stuffed her face in it😂😅
Thank you for your amazing recipes!
Hi Kanako, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!2
After the fantastic Nutella espresso cheesecake I made this cake. It is exceptional in flavour and texture! What a delicious day : )
How big is the serving and what are the macros?
Hi Victoria, it serves 10 and you can find the nutrition breakdown here: https://www.purewow.com/recipes/vegan-spiced-blueberry-breakfast-cake