Whole Wheat Fat-Free Vegan Blueberry Breakfast Cake Recipe

Posted by:Lindsay S. Nixon Category: 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

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Recipe:Blueberry Breakfast Cake

Picture of Blueberry Breakfast Cake

Prep time: | Cook time: | Total: | 9 servings


A wonderful breakfast treat that has just the right hint of spice and sweetness.



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.