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Vegan Berry Breakfast Cake

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This Vegan Berry Breakfast Cake is oil-free, made with whole grain spelt flour and oats for a healthier take on cake that can be eaten for breakfast! Made with fresh berries and a yogurt drizzle for a delicious, fresh flavor!

closeup of slice of cake with icing and blueberries

VEGAN BERRY BREAKFAST CAKE

Yes, you can eat this cake for breakfast! This Vegan Berry Good Breakfast Cake comes from Melanie McDonald and her new cookbook, “Vegan Comfort Cooking featuring 75 Plant-based Recipes to Satisfy Cravings and Warm Your Soul”.

Melanie is the creator of the blog, A Virtual Vegan. This is her first cookbook and it is fully vegan, of course. There are so many delicious and appetizing-looking recipes throughout and I originally planned on doing a savory recipe until this vegan berry breakfast cake caught my eye!

slice of vegan berry breakfast cake on plate with fresh blueberries

What I especially love about this cake is that it is made with whole grains like spelt flour and oats and has zero oil! Y’all know those are ingredients are my jam. Plus, I don’t do many fruit baked goods, so this was the perfect time.

The cake has an amazing hearty texture, thanks to the oats and was so easy to make! It reminds me of a baked oatmeal bar or a really, hearty muffin because of the texture! I really enjoyed the texture so much, as it really did feel like a breakfast, versus a traditional cake.

INGREDIENTS FOR VEGAN BERRY BREAKFAST CAKE

  • spelt flour
  • rolled oats
  • ground flaxseed
  • coconut sugar
  • baking powder
  • baking soda
  • unsweetened applesauce
  • dairy-free yogurt
  • blueberries
  • cinnamon
  • apple cider vinegar
  • vanilla extract

slice of blueberry cake on white plate

HOW TO MAKE VEGAN BERRY BREAKFAST CAKE

Step 1: Mix the dry ingredients together.

dry ingredients whisked in white bowl

Step 2: Mix the wet ingredients together. Combine the wet with the dry and stir until smooth. Fold in the blueberries, being careful not to overmix.

blueberry cake batter in white bowl

Step 3: Spread the batter into the greased cake pan and sprinkle oats on top.

batter in pan before baking

Step 4: Bake in a preheated oven at 350°F for 35-40 minutes until a toothpick comes out clean from the center. It will turn a strong brown color from all the coconut sugar and baking soda.

baked vegan blueberry breakfast cake in cake pan

Prepare the glaze and drizzle over the cooled cake.

shot of top of cake with glaze and blueberries

MORE VEGAN CAKE RECIPES

  • Vegan Almond Butter Cake
  • Vegan Funfetti Birthday Cake
  • Vegan Gingerbread Cake
  • Vegan Gluten-free Vanilla Cake
  • Vegan Chocolate Peppermint Cake
  • Vegan Pumpkin Cake
  • Vegan Lemon Cake
  • Vegan Chocolate Chip Cake
  • Vegan Wedding Cake

This Vegan Berry Breakfast Cake is reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. You can get her cookbook here!

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

closeup of slice of cake with icing and blueberries

Vegan Berry Breakfast Cake

This Vegan Berry Breakfast Cake is oil-free, made with whole grain spelt flour and oats for a healthier take on cake that can be eaten for breakfast! Made with fresh berries and a yogurt drizzle for a delicious, fresh flavor!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Course Breakfast
Cuisine American, Vegan
Yields 10 -12

Ingredients

  • 1 1/2 cups (173g) spelt flour
  • 2 tablespoons (14g) ground flaxseed
  • 1 cup (80g) rolled oats, plus a few more for the top
  • 3/4 cup (150g) coconut sugar
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons (23g) apple cider vinegar
  • 1/2 cup (123g) unsweetened applesauce
  • 1/3 cup (80g) plain, coconut or vanilla vegan yogurt
  • 1 teaspoon vanilla extract
  • 1 cup (148g) fresh blueberries, or 1 cup (155g) frozen

FROSTING

  • 1/2 cup (130g) powdered sugar
  • 2 to 3 tablespoons (30-45g) plain, coconut or vanilla vegan yogurt

Instructions
 

  • Preheat the oven to 350°F (176°C). Grease the sides of an 8-or 9-inch (20.5-or 23-cm) round cake pan with a little oil or vegan butter and line the bottom with a circle of parchment paper.
  • In a large mixing bowl, combine the flour, ground flaxseeds, rolled oats, sugar, baking soda, baking powder, cinnamon and salt; then stir well.
  • In a separate bowl, combine the vinegar, applesauce, yogurt and vanilla and stir together.
  • Pour the wet ingredients into the dry and stir gently to combine. Don’t overmix. The batter will be very thick. Fold the blueberries into the batter.
  • Spoon into the prepared cake pan and sprinkle with a few more oats and blueberries. Bake for about 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and leave in the pan for 10 minutes. Then remove the cake, peel off the baking parchment circle and allow to cool completely on a cooling rack.
  • Once the cake is cool, prepare the frosting: Put the powdered sugar in a small bowl. Add the yogurt gradually, a tablespoon (15 g) at a time, stirring really well between each addition to smooth it out. Stop when you have a thick but drizzlable consistency.
  • Drizzle all over the top of the cake, allowing some to spill over the sides. Store, covered, in the fridge. It will keep for 4 to 5 days.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword breakfast cake, vegan blueberry cake, vegan breakfast cake

Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald.

You can purchase the cookbook here.

Filed Under: Breakfast, Cake, Dessert Tagged With: Blueberries, Breakfast, Cake, Coconut sugar, dessert, oats, spelt flour

Previous Post: « Vegan Christmas Cookies
Next Post: Vegan Pecan Pie Bars (Gluten-free and No-Bake!) »

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Comments

  1. Mel

    December 8, 2019 at 11:21 pm

    5 stars
    You make it look so good Brandi! I’m really pleased you enjoyed it and thank you for so much for sharing it on your website.

    Reply
    • brandi.doming@yahoo.com

      December 9, 2019 at 5:16 am

      Thank you so much Mel! Thank you for allowing me to share this recipe from your book!

      Reply
  2. Brad

    December 9, 2019 at 5:13 am

    Could I replace the Spelt with AP flour (actually a GF AP flour)??

    Reply
    • brandi.doming@yahoo.com

      December 9, 2019 at 5:18 am

      Hi Brad! This isn’t my recipe, but Melanie’s from her cookbook, but I really don’t know since I’ve only made the recipe as listed, if a gluten-free blend would work. This recipe does seem like it would be more flexible since the texture is more hearty/chewy and not like a traditional fluffy cake, so it might work! You can always experiment and see!

      Reply
  3. Cathy

    December 9, 2019 at 9:32 am

    Thank you for sharing this. It looks good! Are most of the recipes in this new cookbook oil-free?

    Reply
    • brandi.doming@yahoo.com

      December 9, 2019 at 10:53 am

      Hi Cathy! No, many of the recipes call for oil and vegan butter. There are some that don’t have oil or can be subbed with water in tiny amounts, but a lot of the recipes do have oil in them.

      Reply
  4. Susan

    December 9, 2019 at 4:54 pm

    5 stars
    Delicious!! I eat oats most days. I feel like I am this morning too. I used half cranberries with the blueberries, pear sauce instead of applesauce, and substituted coconut cream for the yogurt in the frosting.

    Reply
    • brandi.doming@yahoo.com

      December 9, 2019 at 5:04 pm

      Wonderful Susan! So happy you enjoyed it! I also used coconut cream in the icing, that’s too funny!

      Reply
  5. Joshua Howard

    December 16, 2019 at 1:28 pm

    5 stars
    I made this again this morning. It’s so yummy and totally satisfying. I’m going to make it for Christmas again! Thank you for the post

    Reply
    • brandi.doming@yahoo.com

      December 16, 2019 at 6:51 pm

      So glad you love the cake Joshua, yay!

      Reply
  6. jane

    January 4, 2020 at 6:24 pm

    What is the calorie count for the cake. It is very tasty.

    Reply
    • brandi.doming@yahoo.com

      January 4, 2020 at 8:24 pm

      Hi Jane, I do not know. This recipe is from her cookbook mentioned in the post, so I don’t do nutrition on others recipes, but you can always use a nutrition calculator online to plug in the ingredients.

      Reply
  7. Sherri N.

    February 19, 2020 at 5:14 am

    Hi Brandi, please help! I just made this and something went completely wrong. It’s not edible. I followed the recipe to a T. It tastes as if I added in an entire cup of salt! What went wrong? Was it the one tablespoon of baking powder? I just don’t understand why it tastes so horrible. I’m so sad this didn’t work. 🙁

    Reply
    • brandi.doming@yahoo.com

      February 19, 2020 at 6:12 am

      Hi Sherri! I’m so sorry to hear that! This isn’t my recipe, but Melanie’s from her cookbook, so I can’t vouch for how she wrote her recipe. When I made it, it was fine, but I did personally notice the strong baking powder taste as well, since there was so much of the baking powder and baking soda in addition, so I’m guessing that is what you tasted! It was still edible though. Did you by chance use the full tablespoon baking soda instead of baking powder on accident? Honestly, I would try it with half the amount of baking powder if you were to try it again and double check you don’t have the amounts backwards for baking soda and baking powder.

      Reply
      • Sherri N.

        February 26, 2020 at 11:13 pm

        Thanks, Brandi! I think y0u may be right. I may have accidentally used too much the baking soda instead of baking powder. 🙁

        Reply
  8. Paul

    May 19, 2020 at 1:04 pm

    Hi! Can I use a sugar substitute? I’m trying to avoid adding any sugar.

    Reply
    • brandi.doming@yahoo.com

      May 19, 2020 at 7:33 pm

      HI Paul, I don’t use sugar substitutes so I can’t give advice on how they will taste, but if you have a favorite dry sweetener that you like to use, you can always experiment!

      Reply
      • Jen

        June 21, 2020 at 4:01 pm

        5 stars
        This is so delicious! I’ve been making it since January because I just can’t get enough of it! It has a hearty texture & isn’t too sweet. I cut the icing in half because the full amount is too much for me. I take it to work & it’s great cold or warmed a bit in the microwave. I ran out of blueberries at one point & tried it with cranberries & cherries as well. I also have had to use oat flour (at Brandi’s recommendation) & white sugar when the stores didn’t have coconut sugar & spelt flour, & the cake turned out good with the subs. Thanks, Brandi!

        Reply
        • brandi.doming@yahoo.com

          June 22, 2020 at 7:34 am

          So happy you loved it, thank you so much Jen!

          Reply
  9. Coby

    February 19, 2022 at 10:48 pm

    5 stars
    This breakfast cake is delicious- very hearty and satisfying, with the perfect amount of sweetness. I ended up subbing oat flour for the spelt flour, and full-fat coconut milk for the yogurt – for both the cake and the frosting – because it’s what I had. It worked great!

    Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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