Vegan Spiced Blueberry Breakfast Cake
Made with almond milk, applesauce and whole grain spelt flour, this indulgent loaf is packed with protein and will keep you satisfied all morning long.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 cup almond butter or cashew butter
- 1 cup almond milk
- 1+1/2 tsp vanilla extract
- 1+3/4 cup whole-grain spelt flour + 2 tablespoons, (divided)
- 1/2 cup rolled oats
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1+1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1+1/2 cup fresh or defrosted frozen blueberries
- 1/2 cup shelled pistachios, (finely chopped)
Instructions
- 1
Preheat the oven to 350F / 176 C. Line a 9”x5” inch loaf pan with parchment paper, letting the paper extend by a few inches to make it easy to remove the cake.
- 2
In a medium bowl, whisk together the applesauce, maple syrup, coconut sugar, almond butter, almond milk and vanilla extract until smooth.
- 3
In a large bowl, combine 1¾ cups of the spelt flour, the rolled oats, cinnamon, baking powder, ginger, nutmeg, allspice, baking soda and salt.
- 4
Pour the wet ingredients into the dry, stirring to combine with a wooden spoon until well incorporated.
- 5
In a small bowl, combine the blueberries with the remaining 2 tablespoons spelt flour, tossing to coat (this prevents the blueberries from sinking to the bottom of the cake). Using a rubber spatula, fold the blueberries and chopped pistachios into the cake batter. Pour the batter into the prepared loaf pan.
- 6
Bake the loaf until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Allow to cool in the pan on top of a wire rack, then lift the bread out of the pan using the parchment as handles. Serve warm or at room temperature.