This vegan blueberry breakfast cake is subtly sweet, moist, and delicious. It’s easy to make, filling, and nutrient dense. Give this a try if you’re looking for plant-based baking recipes, like these vegan date brownies, which are another yummy option.
Ingredients and Substitutions
Whole wheat flour works best in this cake. It adds fiber and gives it a hearty texture.
I used unsweetened almond milk in this cake, but you can substitute any type of unsweetened plant-based milk you prefer.
I sweetened this cake with maple syrup. You can substitute other liquid sweeteners such as agave if you prefer.
I used fresh blueberries in this cake, but any type of berry or chopped fruit works too. Raspberries, blackberries, or chopped strawberries, peaches, or apples would all be delicious alternatives.
This recipe calls for melted coconut oil. You can substitute other oils such as olive oil or avocado oil if you like.
How to Make Vegan Blueberry Breakfast Cake
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the whole wheat flour, baking powder, and salt to a large mixing bowl, then mix well.
Add the almond milk, maple syrup, vanilla extract, and melted coconut oil, then use a whisk to mix well.
Add the blueberries, then gently stir.
Transfer the batter to a 9-inch baking pan lined with parchment paper, then use a spatula or the back of a spoon to spread the batter into an even layer.
Bake for 33 minutes or until a toothpick inserted into the center of the cake looks clean upon removal, then let it cool to room temperature before removing from the pan and serving.
Optional Additions
Add 1/2 cup of pumpkin seeds, sunflower seeds, chopped pecans, or chopped walnuts to the batter, if desired.
Vegan Blueberry Breakfast Cake Recipe
Equipment
- 9 inch baking pan
- Parchment paper
Ingredients
- 2 1/2 cups whole wheat flour (spooned into the measuring cups then levelled—not scooped)
- 2 teaspoons baking powder
- pinch of salt
- 1 1/2 cups unsweetened almond milk (or substitute your preferred plant-based milk)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil (or substitute your preferred oil)
- 1 cup blueberries (or substitute your preferred berry or chopped fruit)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 2 1/2 cups whole wheat flour, 2 teaspoons baking powder, and pinch of salt to a large mixing bowl, then mix well.
- Add 1 1/2 cups unsweetened almond milk, 1/2 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 cup melted coconut oil, then use a whisk to mix well.
- Add 1 cup blueberries, then gently stir.
- Transfer the batter to a 9 inch baking pan lined with parchment paper.
- Use a spatula or the back of a spoon to spread the batter evenly in the pan.
- Bake for 33 minutes or until a toothpick inserted into the center of the cake looks dry upon removal.
Notes
- Store this cake in an airtight container in the fridge for up to three days or freeze it for up to three months.
- Optional additions: add 1/2 cup of pumpkin seeds, sunflower seeds, chopped pecans, or chopped walnuts to the batter, if desired.
Nutrition
More Nutritious Recipes to Try
- This no-knead chocolate bread is a delicious addition to any breakfast or brunch menu.