Description
This Vegan Spiced Blueberry Breakfast Cake is a wholesome and flavorful treat, perfect for starting your day on a nutritious note. Made with whole-grain spelt flour, warm spices like cinnamon, nutmeg, and ginger, and naturally sweetened with maple syrup and coconut sugar, this moist cake is studded with fresh blueberries and crunchy pistachios for a delightful texture and taste. It’s plant-based, dairy-free, and free from refined sugars, making it an excellent choice for a healthy breakfast or snack.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Mix-Ins
- 1 ½ cup fresh or defrosted frozen blueberries
- ½ cup shelled pistachios, finely chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (176°C). Line a 9”x5” loaf pan with parchment paper, allowing the paper to extend beyond the edges for easy removal of the cake later.
- Mix Wet Ingredients: In a medium bowl, whisk together the unsweetened applesauce, maple syrup, coconut sugar, almond butter (or cashew butter), almond milk, and vanilla extract. Mix until the batter is smooth and well combined.
- Combine Dry Ingredients: In a large mixing bowl, stir together 1¾ cups of spelt flour, rolled oats, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and sea salt until evenly distributed.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon, stir until just combined and no dry flour is visible. Avoid overmixing to keep the cake tender.
- Coat Blueberries and Fold In: Toss blueberries with the reserved 2 tablespoons of spelt flour in a small bowl to prevent sinking. Gently fold the coated blueberries and chopped pistachios into the batter using a rubber spatula.
- Transfer and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack. Once cooled enough to handle, lift the cake out using the parchment paper. Serve warm or at room temperature.
Notes
- For best results, use fresh or properly thawed frozen blueberries to avoid excess moisture in the batter.
- You can substitute almond butter with cashew butter based on preference.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be sliced and frozen for up to 2 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Vegan, American
Keywords: vegan blueberry cake, spiced breakfast cake, healthy vegan cake, dairy-free breakfast recipe, spelt flour cake, vegan breakfast loaf
