Dessert

Vegan Spiced Blueberry Breakfast Cake Recipe

Name: Vegan Spiced Blueberry Breakfast Cake Recipe
Prep time: 15 min
Cook time: PT-490423H24M34S
Total time: 1 h 15 min
Cuisine: Vegan
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 ¾ cups whole-grain spelt flour, plus 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; ¼ tsp fine sea salt; 1 ½ cup fresh or defrosted frozen blueberries; ½ cup shelled pistachios, finely chopped

ByLana Polati December 7, 2025December 7, 2025

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Introduction

This Vegan Spiced Blueberry Breakfast Cake is a delightful and wholesome way to start your day. Bursting with warm spices and fresh blueberries, it’s moist, flavorful, and naturally sweetened. Perfect for a weekend brunch or a tasty grab-and-go breakfast.

A sliced loaf of blueberry bread rests on crumpled white parchment paper over a white marbled surface, showing five pieces with a golden brown crust speckled with oats on top and a dense, moist inside full of bright purple blueberries and bits of green pistachio. Next to the loaf, there is a wooden-handled serrated knife with crumbs on the blade, and to the upper left, a glass jar filled with fresh blueberries, with a few loose berries scattered around. A soft purple cloth lies partly under the jar. photo taken with an iphone --ar 4:5 --v 7

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 ¾ 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
¼ tsp fine sea salt
1 ½ cup fresh or defrosted frozen blueberries
½ cup shelled pistachios, finely chopped

Instructions

Step 1: Preheat the oven to 350°F (176°C). Line a 9”x5” loaf pan with parchment paper, leaving extra to easily lift the cake out later.
Step 2: In a medium bowl, whisk together applesauce, maple syrup, coconut sugar, almond butter, almond milk, and vanilla extract until smooth.
Step 3: In a large bowl, mix 1¾ cups spelt flour, rolled oats, cinnamon, baking powder, ginger, nutmeg, allspice, baking soda, and salt.
Step 4: Pour wet ingredients into the dry and stir with a wooden spoon until just combined.
Step 5: Toss blueberries with the remaining 2 tablespoons of spelt flour to coat. Fold the blueberries and chopped pistachios gently into the batter. Pour the batter into the prepared loaf pan.
Step 6: Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack, then lift out using the parchment paper. Serve warm or at room temperature.

Tips & Variations

Use frozen blueberries directly from the freezer to prevent the batter from turning purple.
Swap pistachios with chopped walnuts or pecans for a different crunch.
For extra sweetness, drizzle with maple syrup or a simple vegan glaze before serving.

Storage

Store the cake wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving.

How to Serve

A sliced blueberry and pistachio loaf resting on white parchment paper over a white marbled surface shows five thick, uneven slices revealing a moist texture with scattered deep purple blueberries and green pistachio pieces inside a golden brown crust dotted with oats. To the side, there is a clear glass jar filled with fresh blueberries, a few loose blueberries on the surface, and a serrated knife with a wooden handle lying next to the sliced loaf. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other flours instead of spelt flour?

Yes, you can substitute whole wheat or all-purpose flour, but the texture and flavor may vary slightly. Adjust liquid amounts if needed for consistency.

Is this cake gluten-free?

This recipe is not gluten-free as it uses spelt flour, which contains gluten. To make a gluten-free version, try using a certified gluten-free flour blend suitable for baking.