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Vegan Spiced Blueberry Breakfast Cake

Nisha Vora
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.
5 from 5 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Cuisine Baking
Servings 10
Calories 371 kcal


  • 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


  • 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.