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!
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!
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
- apple cider vinegar
- vanilla extract
HOW TO MAKE VEGAN BERRY BREAKFAST CAKE
Step 1: Mix the dry ingredients together.
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.
Step 3: Spread the batter into the greased cake pan and sprinkle oats on top.
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.
Prepare the glaze and drizzle over the cooled cake.
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!
Vegan Berry Breakfast Cake
- 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
- 1/2 cup (130g) powdered sugar
- 2 to 3 tablespoons (30-45g) plain, coconut or vanilla vegan yogurt
- 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.
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.