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!
1cup (80g)rolled oats, plus a few more for the top
3/4cup (150g)coconut sugar
1 1/2teaspoonsbaking soda
1 1/2tablespoons (23g)apple cider vinegar
1/2cup (123g)unsweetened applesauce
1/3cup (80g)plain, coconut or vanilla vegan yogurt
1cup (148g)fresh blueberries, or 1 cup (155g) frozen
1/2cup (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.