We swoon over her vegan blueberry breakfast cake. It’s sweet, but not too sweet, it’s moist, tender, and filled with juicy fruit. Free of refined sugar and packed with fiber, it’s a cake you can feel incredible about having for breakfast.
Ingredients
1 cup unsweetened applesauce
¼ cup pure maple syrup
½ cup coconut sugar
½ cup almond butter
1 cup unsweetened almond milk
1½ teaspoons of pure vanilla extract
1¾ cups plus 2 tablespoons whole wheat spelt flour, divided
½ cup old-fashioned rolled oats
2 teaspoons ground cinnamon
1½ teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon of baking soda
¼ teaspoon of fine sea salt
1½ cups fresh or thawed frozen blueberries
½ cup peeled pistachios (about 60 grams, or 4 ounces of peeled pistachios), finely chopped
Preparation
- Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper, allowing the paper to stretch slightly.
- In a medium bowl, whisk together the applesauce, maple syrup, coconut sugar, almond butter, almond milk, and vanilla extract until smooth.
- In a large bowl, combine 1¾ cups of the spelt flour, oats, cinnamon, baking powder, ginger, nutmeg, allspice, baking soda, and salt.
- Pour the wet ingredients into the dry, stirring with a wooden spoon until well combined.
- In a small bowl, combine the blueberries with the remaining 2 tablespoons of spelt flour, stirring 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 bread pan.
- Bake the loaf until a toothpick inserted in the center comes out clean, 55-60 minutes. Let cool in the pan on a wire rack, then remove the bread from the pan using the parchment as handles. Serve warm or at room temperature.