yay for breakfast and Vegan and GF Blueberry Breakfast Cake, which is probably the best breakfast on the market. i mean, who doesn’t want cake for breakfast?! it’s so perfect, from the texture to the taste, it’s a recipe that everyone will love.
i made this cake within a matter of minutes and it took about 32 minutes to bake.
the cake is slightly sweet as it’s sweetened with 1/3 cup maple syrup, so not that much at all!
since it’s a breakfast cake, i tried to keep the sugar content to a limit, but you can always drizzle some maple syrup on top if you would like!
as far as the flour, the cake is made with gluten free 1:1 baking flour and the brand i used is Bob’s Red mill!
i highly recommend you also use this flour or sub with another brand’s 1:1 gluten free baking flour so the cake turns out the exact same.
the ingredients are really simple per usual and good chance ya have all of them in the pantry and fridge!
by the way, if you don’t have blueberries or just aren’t a fan, you can always sub with another fruit!
banana, raspberries, blackberries, apples and more would be amazing.
just make sure that if you use a harder fruit that it’s cut or sliced into thin pieces (i.e. apples).
here’s everything you need to make Vegan and GF Blueberry Breakfast Cake:
- gluten free 1:1 baking flour
- runny almond butter
- baking powder
- baking soda
- maple syrup
- coconut oil
- almond milk
- vanilla extract
if you love Vegan and GF Blueberry Breakfast Cake, then you will also love these other blueberry recipes:
the “frosting” is actually just plain vegan cream cheese! i love tofutti brand and also kite hill.
you can absolutely use a frosting or sweeten your cream cheese with a sweetener, but since this is a breakfast cake, i wanted to keep it lighter.
also, the cake is so delicious by itself, that a topping is not even necessary!
are you going to make my Vegan and GF Blueberry Breakfast Cake?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan and GF Blueberry Breakfast CakeCourse: Breads, Breakfast, Cakes, DessertsDifficulty: Easy
2 cups gluten free 1:1 baking flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/3 cup maple syrup
1/3 cup runny almond butter
1/3 cup room temp coconut oil
1 cup dairy free milk
1 and 1/4 cup blueberries
- preheat the oven to 350 degrees.
- mix the cake ingredients in a bowl until a thick batter forms.
- quickly fold in the blueberries because the batter becomes a thick consistency.
- add to an 8 x 8 cake pan and bake at 350 degrees for 32 minutes.
- cool down and top with cream cheese or frosting if wanted. store in the fridge or freezer in an airtight container and enjoy!