Vegan Blueberry Breakfast Cake Recipe

5 from 2 votes

This vegan blueberry breakfast cake is subtly sweet, moist, and delicious. It's quick and easy to make.

Prep Time12

Cook Time33

Total Time45

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 171.8kcal

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)

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.

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.