Blueberry Breakfast Cake (Vegan)

“Last week my husband announced that he was tired of hot cereal for breakfast.  He challenged me to come up with a baked alternative that would satisfy his morning pastry craving without being loaded in sugar or having any refined flours.  Since I have been finding many of Lindsay S. Nixon‘s vegan baked goods quite tasty, I flipped through her new book Everyday Happy Herbivore.  This recipe seemed like it would fit my husbands request nicely.  And since Lindsay proclaims this is a repeated request when her parents visit, I decided it must be a winner.  It was.  I grind my own flour and like to use fresh milled whole spelt flour which is touted to have less reaction from those allergic to wheat.  The fresh milled flour gives it a nice grainy texture and the brown sugar and blueberries give it just the right amount of sweetness without being too much for a morning meal.  However, any whole wheat flour will work nicely here.  This proved to pass the test and give my husband the energy he craves in the morning without the subsequent crash. I like that it’s named “cake” although I think it should be called “Blueberry Breakfast Loaf” as it’s not nearly as sweet as cake.  However, this clever name makes you feel you are really treating yourself.”

-Adapted from Everyday Happy Herbivore by Lindsay S. Nixon

Blueberry Breakfast Cake

Ingredients

  • 2 cups whole wheat flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup packed brown sugar (if you like it a little sweeter use 3/4 cup and up the nondairy milk by a couple tablespoons
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup nondairy milk
  • 1 cup frozen blueberries

Directions

  1. Preheat oven to 350 degrees
  2. Spray a 9-inch bread pan with cooking spray
  3. In a large bowl, whisk flour, cinnamon, ginger, baking powder and baking soda together.
  4. In a separate bowl (I like using a 4-cup measuring cup and adding the ingredients right into it so I don’t have to use separate cup measures) combine brown sugar, applesauce, vanilla and non-dairy milk.  Add to flour mixture and stir until just combined. (Don’t over mix or you can end up with a heavy dense loaf.)
  5. Gently fold in blueberries, then pour batter into your prepared pan. Sprinkle a little brown sugar and cinnamon on top if desired.
  6. Bake for 45-50 minutes or until toothpick inserted in center comes out clean. Note: Lindsay says to bake for 30-35 minutes but mine is never completely cooked in center.  You may want to check the loaf after 30-35 minutes just in case.

Blueberry breakfast cake 2

Blueberry Breakfast Cake

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Categories: Bread & Biscuits, Vegan

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6 Comments on “Blueberry Breakfast Cake (Vegan)”

  1. Not quite Vegan
    December 18, 2011 at 8:24 pm #

    This looks wonderful! I love anything with blueberries involved, and vegan makes me feel a little bit better about eating cake for breakfast 😉

    • December 18, 2011 at 10:49 pm #

      I’m a savory sort of gal when it comes to breakfast but my hubby is a pancakes and syrup kind of guy. Of course, I’d argue him that the word “cake” and “breakfast” really shouldn’t be used in the same sentence. When I came across this recipe I thought it was great way to satisfy his slight crave for something pastry-like and the word “cake” would do a great job in making him think it was something to indulge in. Enjoy, and it only has 168 calories and .5 grams of fat (yes, 1/2 gram fat only!). 🙂

  2. Bonny A.
    December 18, 2011 at 9:55 pm #

    Looks yummy!!!

  3. susan
    February 1, 2015 at 4:29 pm #

    I’m baking it now! What is the trick to not over mixing? I can’t seem to get all the flour and powders folded in without mixing too much. Thank you for a vegan recipe & without oil. I used fresh blueberries.

    • susan
      February 1, 2015 at 5:48 pm #

      Just a followup. Mine came out really bland tasting. Next time I’ll try adding more cinnamon and sugar. And the top is very chewy. Center seems okay. Any suggestions would be appreciated. Thanks so much!

      • February 6, 2015 at 9:18 am #

        Hi Susan, I use my mixer when I do this. I just let it mix until all ingredients are incorporated then turn it off. This only takes a couple of seconds. If you overmix wheat flour it can become dense and heavy in the final product. I haven’t made this for a while but I’ll try it again this weekend and get back to you with any suggestions on sweetening it up more. Thanks for trying it!

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