Vegan Berry Cake Recipe (A Snack Cake Or Breakfast Cake)

5 from 2 votes

This vegan berry cake is subtly sweet, moist, and delicious. It's quick and easy to make. This makes a great breakfast cake or snack cake.

Prep Time12

Cook Time40

Total Time52

Course: Breakfast

Cuisine: American

Servings:

Calories: 171.8kcal

2 1/2 cups whole wheat flour
1 cup blueberries (or substitute your preferred berry or chopped fruit)
1 1/2 cups unsweetened almond milk (or substitute your preferred plant-based milk)
1/2 cup maple syrup
1/4 cup coconut oil, melted (or substitute your preferred oil)
2 teaspoons baking powder
1 teaspoon vanilla extract
Pinch of salt

Preheat the oven to 350 degrees Fahrenheit.
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.
Use a spatula or the back of a spoon to spread the batter evenly in the pan.
Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick inserted into the center of the cake looks dry upon removal.

Store this vegan berry cake in an airtight container in the fridge for up to three days or freeze it for up to six months.
Optional additions: add 1/2 cup of pumpkin seeds, sunflower seeds, chopped pecans, or chopped walnuts to the batter, if desired.