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berry breakfast cake on a blue plate

Blueberry Breakfast Cake (Vegan, Dairy Free).

A light and delicious blueberry breakfast cake is a great way to start your day! Enjoy a slice with a cup of coffee or tea.

Course Breakfast
Cuisine American, Dairy Free, vegan.
Keyword not too sweet, simple
Prep Time 10 minutes
Cook Time 28 minutes
Servings 9
Calories 247 kcal
Author Kelly Roenicke

Ingredients

Instructions

  1. Preheat the oven to 350 degrees. Line an 8 inch square baking dish with parchment paper so that it overhangs on both sides.

  2. Place the melted vegan buttery spread, sugars, applesauce, vanilla extract, vinegar, and water in a bowl and mix well.

  3. Add the flour, baking soda, baking powder, and salt and stir well. Add the blueberries and fold in gently.

  4. Pour the batter into the prepared pan. Bake at 350 degrees for 25-28 minutes, or until a toothpick inserted in the middle comes out clean.

  5. Allow the cake to cool, then dust with powdred sugar if desired. Store leftover cake in an airtight container.

Recipe Notes

Nutrition facts are for 1/9 of the cake.

You can use all-purpose flour if you like.

If you want to use coconut oil or canola oil instead of vegan buttery spread, that will work fine.

Nutrition Facts
Blueberry Breakfast Cake (Vegan, Dairy Free).
Amount Per Serving
Calories 247 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 324mg14%
Potassium 35mg1%
Carbohydrates 43g14%
Fiber 4g17%
Sugar 21g23%
Protein 4g8%
Vitamin A 329IU7%
Vitamin C 2mg2%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.