March 24, 2009
Whole Wheat Fat-Free Vegan Blueberry Breakfast Cake Recipe
My parents are visiting from the East coast and I wanted to make something for breakfast that was easy, comforting and would last the duration of their stay. Well, the cake only survived one breakfast, but that's okay because my parents absolutely loved this cake!
My Dad even made a comment in the afternoon about how good breakfast was. Now that's a compliment! You could easily add a crumb topping to this cake to make it more reminiscent of "coffee" cake (sugar + cinnamon + flour + oil or applesauce) but the crumbs adds extra calories and I like keeping breakfast fairly light.
Per Serving: 158 calories, >1g fat, 35 carbs, 4g fiber, 3g protein
A wonderful breakfast treat that has just the right hint of spice and sweetness.
2 cups whole wheat pastry flour
1 tsp cinnamon
½ tsp ground ginger
1 tsp baking powder
½ tsp baking soda
½ cup unsweetened applesauce
¼ cup light brown sugar
¼ cup raw sugar
1 tsp vanilla extract
1 cup plant-based milk
1 cup wild blueberries, frozen
Preheat oven to 350 F. In a large bowl, whisk flours, cinnamon, ginger, baking soda and baking powder together. Add applesauce, sugars, extract and non-dairy milk and mix until just combined, adding a little extra non-dairy milk if necessary. Gently fold in blueberries, transferring to a greased or non-stick 9x9 pan. Sprinkle top with brown sugar and bake 30-35 minutes or until an inserted tooth pick comes out clean.