Vegan Spiced Blueberry Breakfast Cake

I developed this recipe for a Vegan Spiced Blueberry Breakfast Cake for Pure Wow in conjunction with their Chef-in-Residence program. For all five recipes, check out the Pure Wow post!

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Vegan Spiced Blueberry Breakfast Cake

Serves 10

  • 1 cup unsweetened applesauce

  • ¼ cup maple syrup

  • ½ cup coconut sugar

  • ½ cup almond butter or cashew butter

  • 1 cup almond milk

  • 1 ½ tsp vanilla extract

  • 1 3/4 cups whole-grain spelt flour + 2 tablespoons, divided

  • ½ cup rolled oats

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 teaspoon ground ginger

  • ½ teaspoon ground allspice

  • 1 ½ tsp baking powder

  • ¼ tsp baking soda

  • 1/4 tsp fine sea salt

  • 1 ½ cup fresh or defrosted frozen blueberries

  • ½ cup shelled pistachios, finely chopped


  1. Preheat the oven to 350F / 176 C. Line a 9”x5” inch loaf pan with parchment paper, letting the paper extend by a few inches to make it easy to remove the cake.

  2. In a medium bowl, whisk together the applesauce, maple syrup, coconut sugar, almond butter, almond milk and vanilla extract until smooth.

  3. In a large bowl, combine 1¾ cups of the spelt flour, the rolled oats, cinnamon, baking powder, ginger, nutmeg, allspice, baking soda and salt.

  4. Pour the wet ingredients into the dry, stirring to combine with a wooden spoon until well incorporated.

  5. In a small bowl, combine the blueberries with the remaining 2 tablespoons spelt flour, tossing 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 loaf pan.

  6. Bake the loaf until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Allow to cool in the pan on top of a wire rack, then lift the bread out of the pan using the parchment as handles. Serve warm or at room temperature.